Peerkangai thuvaiyal (ridge gourd)

Name: Peerkangai thuvaiyal (ridge gourd)
Cuisine: Indian
Ingredients: 1 tender ridge gourd - small; Tamarind - small gooseberry size; 1 1/2-2 tbsp urad dal; 2 tsp sesame/gingelly oil; 1 piece compound asafoetida (or) ½ tsp asafoetida powder; 3-4 red chillies (according to your spice level); Salt as per taste

Keshavi Krishnan @cook_18943531

Ridge gourd is extremely rich in dietary fibre and enriched with all the vital elements that include Vitamin-C, zinc, iron, riboflavin, magnesium, thiamine and traces of another minerals.It is low in saturated fat, cholesterol and calories that aids in weight loss.

Keshavi Krishnan @cook_18943531

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Ingredients

1tender ridge gourd - small
Tamarind - small gooseberry size
1 1/2-2 tbspurad dal
2 tspsesame/gingelly oil
1 piececompound asafoetida (or) ½ tsp asafoetida powder
3-4red chillies (according to your spice level)
Salt as per taste

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Steps

1

First take the ridge gourd, clean it with running water, cut off the edges, scrap the pointed ridges of the gourd.
2

Slice lengthwise and cut it into small cubes.
3

Take a pan, add oil to it. Put urad dal fry it till the dal becomes brown, now add asafoetida, and red chillies fry it. (If adding compound piece of asafoetida add it before putting urad dal and fry it. Then add urad dal)
4

Add the chopped ridge gourd and tamarind to the pan. Cover with a lid, keep the flame low and cook until the ridge gourd turns soft.
5

Remove the lid and cook for another 5 mins to allow the excess moisture to escape. Now turn off the stove, and allow the mixture to cool down completely.
6

Once it cools down, add required amount of salt to the dish and grind the ridge gourd into a thick fine paste (if needed you can add little water).
7

Now peerkangai (ridge gourd) thuvaiyal is ready to be served with hot rice and papad!