Peerkangai Thogayal Recipe
Peerkangai thogayal is best way to include the vegetable as such also to finish it quickly. Very easy and nutritious accompaniment for rice to mix with it.
Servings: 6
Ingredients
- 1 Ridge gourd
- 9 Red chilli
- 2 tablespoon Urad dal
- 1 teaspoon Tamarind packed
- ¼ teaspoon Asafoetida
- 1 tablespoon Oil
- Salt
Instructions
- Remove the hard ridges in the ridge gourd firstly.
- No need to peel all the green skin, you can leave it behind.
- Wash and cut into strips and then chop it roughly.
- Heat kadai with 1 teaspoon oil, roast in medium flame - red chilli, asafoetida and urad dal until urad dal changes into golden in colour. Keep aside.
- In the same kadai, add the chopped ridge gourd, oil and fry for few minutes. It will leave out water and get cooked.
- Add tamarind in between to soften the tamarind to make it grind easier. Cool down.
- First powder red chilli, urad dal, asafoetida with salt.
- Then add the sauteed ridge gourd and grind smoothly. No need to add water.
Video
Notes
- You can peel off the skin completely too. Few people make it with skin alone I guess, but haven’t tried that.
- Add more chillies to balance tamarind and the ridge gourd. Ridge gourd has a sweetness by itself.
- My chopped ridge gourd was roughly 3 cups.