Friday, March 19, 2010

Peergankai (Ridge Gourd) thogayal

- 2 Ridge gourd pealed and chopped
- 4-5 Dried red chilies
- 3 tsp urad dhal
- 1/2 tsp mustard seeds
- small lemon size tamarind
- pinch of hing
- 1 tsp of oil
- 1 tbsp coconut (optional)
- salt to taste

1. In a pan pour the oil and add mustard seeds. Once it starts to splutter add urad dhal, red chillies, hing and fry till it become slightly brown. Keep it aside.
2. In the same pan add the ridge gourd, tamarind and salt. Cover it and simmer. By adding the tamarind now you can soften it and it makes it easy to grind it. The vegetable will slowly get cooked in its own water. Once it becomes soft turn off the heat and let it cool.
3.Now grind the red chillies, ridge gourd (with the softened tamarind). Then add the mustard seeds,urad dhal and coconut (if you are adding it). Grind to a coarse paste. You want to add mustard seeds and urad dhal last as they give texture to this thogayal.

Tastes good with poritcha kootu and rice.


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