Ingredients: 1 Ridge Gourd (Turai/ Peerkangai),1 teaspoon Black Urad Dal (Split),1 teaspoon Chana dal (Bengal Gram Dal),1 Green Chilli – chopped,1/2 teaspoon Mustard seeds,Asafoetida (hing) – a pinch,1/4 teaspoon Turmeric powder (Haldi),Salt – to taste,2 teaspoons Fresh coconut – grated (optional),1/2 teaspoon Tamarind Paste – (optional),1 teaspoon Sunflower Oil
Time in minutes: 20 Servings: 2 Course: Side Dish Diet: Vegetarian
Instructions: To begin making the Peerkangai Thogayal recipe, wash and scrape the pointed ridges of the gourd. Rinse once again to remove the gritty bits.Slice lengthwise and dice into small cubes. Heat oil in a wok/ kadhai. Add the mustard seeds.Once the mustard splutters, add asafoetida followed by the chana dal and urad dal.Stir fry on low for about a minute until the dals turn golden brown.Add the cut veggies, salt and turmeric. Cover with a lid and allow to cook until the ridge gourd turns soft.Remove the lid and cook for another five minutes to allow the excess moisture to escape. Turn off heat and allow the mixture to cool down completely.You may now add the grated coconut/ tamarind paste along with the cooked veggies to make the chutney. Grind the cooled ridge gourd [without adding water] into a thick chutney. Your peerkangai thogayal is ready to be served.Serve Peerkangai Thogayal along with Home made Soft Idlis for breakfast.