In this version, the thogayal is made with the inner flesh of the vegetable not with its skin. Mostly we make this Thogayal when we really bored of the regular Sambar, Rasam varieties. With a side of some papads, this thogayal rice is very tasty.
Ingredients
Fresh Ridge Gourd - 1 Big
Urad Dal \ Mina Pappu - 21\2 tsp
Tamarind -- 1 small pinch
Dry Red Chilli --- 4
Cumin Seeds --- 1 tsp
Hing \ Asafoetida -- 1 Dash
Salt - To Taste
Oil -- 1 tbsp
Mustard Seeds - 2 tsp
Curry Leaves -- 3
Method
- Peel the skin of the Ridge Gourd and cut the flesh of the vegetable into smaller pieces and keep them ready.
- In a kadai, add half a tbsp of oil and add Hing, 2 tsp of Urad Dal, tamarind, dry red chillies and fry them well first. When it turns into golden brown, transfer them to a mixer grinder.
- In the same kadai, fry the Ridge Gourd pieces for few minutes and transfer them to the mixer grinder.
- When the Ridge Gourd pieces reduce in size and becomes little soggy, its mostly well fried and cooked.
- Grind the contents in the mixer grinder with required amount of salt. When its done, transfer the Thogayal into a small bowl.
- In the same kadai, add little bit of oil. When it gets heated, add mustard seeds, cumin seeds, half tsp of Urad Dal and 3 or 4 curry leaves and finish the tempering process.
- Pour them over the Thogayal and mix it well. Now the Peerkangai Thogayal is ready to eat.
Tips
Try to taste a small pinch of raw Ridge Gourd before actually making the Thogayal. If its bitter, then it will totally spoil the Thogayal taste. So, don't proceed in this case.
