RIDGEGOURD - GREENS THOGAYAL

  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.

Ingredients

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.

Notes

* Tastes awesome with dosas and idlis too.

*A spoon of fresh grated coconut can be added too, while adding the other ingredients.

Categories: Chutneys, Thogayals