Ingredients
- Peerkangai Medium size 3- 4
- Green Chili medium length 4
- Red Chilli whole 4
- Ginger 2 inch piece cleaned and Cut
- Curry leaves
- Hing 1/2 tea spoon
- Channa Dhal - 2 table spoon
- Grated coconut 1/2 cup
- Tamraind Juice 3 cups
- Mustard seeds
- oil 1 table spoon
- boiled thoor dhar 1/2 cup
Prepare the Channa Dhal And Coconut Paste
fry 1 table spoon of channa dhal to golden brown and add 1/2 cup grated coconut and fry till golden brown
allow it to cool down and grind it to a fine paste
Peel and Cut Ridge Gourd
Cooking
- In a 3 quart sauce pan heat oil
- allow mustard seeds to splutter
- add 1 table spoon of channa dhal
- add Ginger, cut green chilli and whole red chilli ( red chilli need not be cut)
- Add 1/2 tea spoon hing
- Add curry leaves
- Add the cut peerkangai
- Allow it to soften
- pour the tamarind juice and salt to taste
- Allow the flavor to come out
- Pour boiled thoor dhal
- After 3 minutes, add the ground paste of channa dhal and Coconut