Peerkangai Thuvaiyal - Ridge gourd chutney - பீர்க்கங் காய் துவையல்

Ingredients:
Ridge gourd- 1 (medium)
Whole red chilli - 3
Mustard seeds - 1 tea spoon
Urad dal - 2 tea spoon (வெள்ளை உளுத்தம் பருப்பு)
Asafoetida - 2 pinch
Tamarind - 1 ball about the size of black berry (புளி - கொட்டை பாக்கு அளவு)
Salt to tase
Oil


Method:
Peel and discard the sharp edges of ridge gourd. Leave the green portion of the ridge gourd as it is. Keep peeling till it levels with the green surface.
Cut the ridge gourd into pieces. If the ridge gourd is not tender, remove the seeds.
Heat oil in a kadai.
Add mustard seeds, urad dal, asafoetida, whole red chillies and fry for 2 minutes. (or till the urad dal starts to change color). Remove from heat and transfer to another container. Otherwise the dal and chillies will get burnt and blackened.
Soak tamarind in a separate bowl with very little water. This is for easier grinding later.
Heat another few spoons of oil in the kadai and add the ridge gourd pieces.
Add salt.
Saute till the ridge gourd is processed.
Throw all the items in the mixie/grinder (including the tamarind). Grind. Add as per the thickness of the chutney you want.

Posted in: Chutney, Veg