RIDGE GOURD CURRY

PEERKANGAI in tamil, it is rich in dietary fibre and contains essential vitamins, minerals and antioxidants

INGREDIENTS:

Ridge gourd - 2
Onion - 1
Tomato - 1/2
Turmeric powder - 1/4 tsp
Sambar powder - 1 tsp
Garam masala - 1/2 tsp
Broken dhal/ Udaithakadalai - 2 tsp
Salt

 For Seasoning
Mustard - 1/4 tsp
Cumin - 1/4 tsp
Urad dhal - 1/2 tsp
Curry leaves - 1 leaflet
Coriander leaves - 1/2 handful
Asafoetida - a pinch
Oil - 2 tsp

METHOD:
1. Powder the broken dhal/udaitha kadalai in a mixer and keep aside.
2. Wash ridge gourd thoroughly in water, scrap all sides well with hands and rinse well.
3. Peel the ridge gourd and do not discard the peel, since we are going to use the peel to make Ridge gourd chutney. 
4. In a pan, heat oil, add mustard and cumin, after it splutters add urad dhal, asafotetida and curry leaves. Add chopped onions, stir well.
5. Add finely chopped tomatoes and chopped ridge gourd. Mix well and cover the pan.
6. Cook for 2 to 3 minutes, add turmeric powder, sambar powder and garam masala along with required salt. Mix well. No need to sprinkle water since the ridge gourd is rich in water content and also the salt we have added will help to fasten the cooking.
7. Close the lid of the pan, cook in low flame until the raw smell and the moisture content goes off.
8. Add the broken dhal powder and chopped coriander leaves and mix well and switch of the flame.
9. Tasty Ridge gourd/Peerkangai Curry is ready.
10. It tastes well with hot rice and ghee, Sambar rice, and Curd rice.

Note:

• It can be used as side dish for tiffin items like idli, dosa, chapatthi etc. by converting it to gravy.
• Grind a teaspoon of coconut along with poppy seeds/kasakasa with 4 or 5 cashews and a chilly to a paste consistency.
• Add the paste, and cook well for 5 minutes. Ridge gourd gravy will be ready. Add salt accordingly