Peerkangai thogayal (Ridgegourd chutney)

Peerkangai thogayal (Ridgegourd chutney) - preparation time 15 to 20 mins
Peerkangai is cold vegetable and contains more nutritional value.

Ingredients:-
Peerkangai - chopped 150 gms (remove only sharp edges of the skin)
Green chili - 2
Coriander leaf - ½ bunch (cleaned and chopped)
Tamarind paste - ½ tsp
Salt - to taste
Gingelly oil - 4 tbsp
Water - little to sprinkle
Mustard seed - ¼ tsp
Urad dhal - 1 tbsp

Preparation method:-
Fry the peerkangai with 3 tbsp of oil, chili and salt in a tawa.

Cook till the vegetable becomes ½ or ¼ th. Switch of the flame and add the coriander leaves

In a mixer add the cooked ridgegourd, tamarind paste, chili, coriander. Grind to paste
(without adding water).

In a tawa add oil, mustard, urad dhal and roast till dhal is golden brown.
Add this to peerkangai thogayal (ridgegourd chutney). If the chutney is more liquid fry the chutney in the tawa and bring to thick (thogayal).

Take care and stir in low flame. It will be sticky.
You can take this spicy chutney with idli, dosa or along with plain rice and gingelly oil.