Ridge Gourd / Peerkangai Thogayal and Chutney

 

Ridge Gourd / Peerkangai  Thogayal

 

Ridge Gourd : 2 Big

Red Chilly : 4

Black gram dal : 4 tsp

Raw Tamarind : ½ tsp

Hing : ¼ tsp

Salt to taste

Sesame Seeds : ½ tsp

Oil : 2+ ½  tsp

Mustard: ½ tsp

          Peel the skin of Ridge gourd and chop them.  If seeds are tender, no need to remove them.

In a pan heat one tsp of oil and sauté black gram, sesame seeds, red chilly and when black gram becomes golden brown add hing , tamarind and give a nice stir to get them hot.  Remove and let it cool.

Using same pan, add a tsp of oil and shallow fry chopped ridge gourd in medium flame in open pan.

Ridge gourd has lot of water content and so it gets cooked very fast.

When you can pinch a piece of ridge gourd easily to check its doneness, remove from flame and let it cool down.

In a mixer, grind first the sautéed ingredients nicely and add ridge gourd and just pulse it to get it coarsely ground.  Add salt and mix nicely.

In half a tsp of oil … temper with mustard and pour on the Thogayal.

Spicy and tasty Thogayal is ready to serve with hot rice and Appalam …

Goes well with Tiffin like Idly , dosa , upma too.

Variation :

·       Replace Red chilly with green chilly and grind nicely to get chutney like consistency…. We can have it with any tiffin.