Friday, September 18, 2015

Posted by Mala at 2:00:00 AM No comments
  Normally we make ridgegourd (peerkangai) thogayal,  but it always shrinks to very little quantity after sauteeing it. So, I thought why not add some curry leaves and coriander leaves, not only to provide some body but also to boost the nutrition of the thogayal. And also, I remove just the ridges. Don't remove the peels fully. These peels are also edible, thogayal can be made, just from the peels. So, I scrape very little, retaining most of them, always reminding myself about the nutrition tucked under the skin. This can be called a Chutney too, since it tastes excellent with Dosas, idlis or chapathies.
Chopped ridgegourd - 4-5 cups
Curry leaves - 1 cup
Coriander leaves - 1 cup
Tamarind paste - 1tsp
Salt to taste
Hing powder - 1/2tsp
Mustard seeds - 1tsp
Broken urad dhal - 2 1/2 tsps
Red chillies - 4-5
Fresh coconut - 2tsps
Cooking oil - 2-3tsps

Recipe Cuisine: South Indian: Category: Lunch/Tiffin
Prep time: 10 mts; Cooking time: 10 mts

Serves 6

In a pan, add the cooking oil, then add hing powder, mutard seeds, urad dhal and red chillies

After the urad dhal turns golden, add the chopped ridgegourds.

                   Add salt, ridgegourds (peerkangai) will soften faster. Add the tamarind paste too.

See, how it has shrunk!

Now add the curry leaves and coriander leaves. 

Allow it to cool down, then pulse in the blender. make sure, it does not become too mushy. It won't be good.

* Tastes awesome with dosas and idlis too.
*A spoon of fresh grated coconut can be added too, while adding the other ingredients.

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