Peerkangai Thogayal - Ridge Gourd Thogayal - Chutney with Coconut

Its March!!! Hope many of you know about the Day light saving, the first week after the timings change, its bit tough to handle specially you have school going toddlers.

How to cope with daylight savings time?

Early to bed
Morning walk as regular routine
Enjoy the longer evenings
Dont be a potato Couch
Reduce screen time

These are the best I'm following. The first week is our challenge, the next week we'll be fine. So coming back to our recipe, as a lazy mom I wake up at 6.30 am and check my refrigerator, thank god I found my favorite vegetable Ridge Gourd (Peerkangai). I got an idea instead of cooking 2 different vegetables, why don't cook on 2 dishes using single vegetable 💡😀. So here is the output you can see in my post. I cleaned and removed the skin and make chutney and inside part I make kootu. Sound awesome na, I feel proud myself today 😎

In Today's post, you can see Ridge Gourd Thogayal recipe, I'll upload in one or two days the kootu recipe, because my calendar is already full today and tomorrow. But I want to share this idea so that immediate uploading one recipe.

Ingredients

Ridge gourd / peerkangai - 1
Channa dal - 2 tbsp
Dry Red chilies - 4
Garlic - 4 pods
Grated coconut - 1/2 cup
Tamarind paste - 1 tbsp
Sesame Oil - 1 tbsp
Salt as taste

Instructions

Peel or cut the skin part of the Peerkangai after cleaned vegetable. Keep aside.
Heat oil in a pan and add in the chana dal. Fry till golden color.
Add peerkangai skin and saute for 5 minutes, you can see it turns soft.
Add garlic, coconut, red chili. Saute for a minute.
Grind the mixture with salt and tamarind paste to slightly coarse paste. DO NOT add water, if required add drop by drop.
Serve with rice and ghee or Idly dosas.