Peerkangai thogayal/Ridge gourd chutney

Ridge gourd or peerkangai is a vegetable with high water content and rich in Vitamin C. It is low in saturated fat, cholesterol and high in dietery fibre.  I saw this vegetable for the first time after my wedding.  But didnt know what to do with it until my mom came to look after me when I was unwell.  From that time, I have started using this vegetable regularly in my kitchen. My husband too loves this thogayal a lot and if I forget to make this ,he ll ask himself and I make it.

INGREDIENTS

Ridge gourd- 1

Horsegram- 1 1/2 tbsp

Channa dhal- 1 tbsp

Curry leaves- few

Tamarind- A small piece

Green chillies- 2

Coconut pieces- few

Coconut oil- 1 tsp

Jaggery

Salt- To taste

• Wash and peel the skin of ridge gourd.
• Slice them or chop them into bits.
• In a pan, add the chopped ridge gourd and saute them until it is cooked. Keep them aside.
• In a pan, add coconut oil. then add horsegram, channa dhal, curry leaves, green chillies, tamarind. Saute them well until the dhal turns golden brown in colour.
• Then add coconut pieces and saute.
• Finally add the ridgegourd and saute for a minute.
• Add them in a mixie jar and add jaggery, salt.
• Grind them to a fine paste. Donot add water to grind.  If you add water it will become watery.’
• Serve the thogayal with rice and a tsp of oil. Mix it and eat hot.

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