Peerkangai thogayal

Quick 10 minutes thogayal

5 from 2 votes

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Peerkangai | ridge gourd - 1 peeled and cut into small cubes
Urad dal - 2 tbsp
Mustard seeds - a few
Red chilli - 1 Adjust according to your taste
Tamarind - Small piece around 3 grams, adjust according to your spice or tamarind paste 1/4 tsp
Asafetida - a generous pinch
Turmeric powder pinch
Coconut- 2 tbsp
Salt - as needed
Oil - 1 tsp

Add oil to a heavy-bottomed pan; add urad dal and mustard seeds; sauté
When the urad dal starts changing to a golden brown color
Furthermore, add Peerkangai and mix well. Add red chilli and salt, and continue cooking
Add a pinch of turmeric powder and mix well
When Peerkangai is almost cooked add coconut, tamarind, and asafetida
Mix well and saute till the Peerkangai turns mushy when pressed with hands
Cool down the mixture, and after it is completely cool, grind without adding water
If desired, add a tempering with mustard seeds, urad dal, and curry leaves and add it to the Peerkangai thogayal. Serve the Peerkangai Thogayal along with rice and ghee

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Coconut is optional, you can make Thogayal without that
Channa dal can be used instead of urad dal
Always taste ridge gourd before making thuvayal, bitter ridge gourd should not be cooked
You can saute dal and vegetable separately
Avoid red chilli if you are making Thogayal for a postpartum recipe
Adding water while grinding will make Thogayal watery
Garlic, onion can be added for extra flavour
If the ridge gourd peel is soft it can be used for making thogayal