Ridge gourd Chutney/Peerkangai Thogayal

We make chutney/thogayal with the peel of the ridgegourd,but this chutney is with the the ridge gourd aka Chinese okra.This chutney I noted down long time back telecasted in a T.V show.When I tried the chutney for first time it was  slightly bitter so I stopped making it.When I checked with my mom  she said it may due to the vegetable,sometimes this veggie may be bitter if it is not tender.But when I made yesterday with a tender ridge gourd it came out very perfect.We mixed it with white rice along with a dash of ghee,now off to the recipe........

Basic Information

Preparation time 10 minutes
Cooking Time 10 minutes
Serves 2-3

Ingredients

Ingredient	Quantity
Ridge gourd/peerkangai	2 cups(chopped)
Coconut(grated)	2tbs
Green chilly/Pachamilagai	5-6
Urad dhal/ulutham paruppu	2tsp
Tamarind/puli	small gooseberry size
Shallots/chinna vengayam	2-3
Garlic/poondu	1 fat clove
Coriander leaves/kothamalli	2-3 sprigs
Salt	1/2tsp+a pinch
Oil	2 tsp

For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/4tsp
Urad dhal/ulutham paruppu	1/2tsp
Asafoetida/perungayam	a pinch
Curry leaves	4-5 leaves

Method

Wash the ridge gourd and peel the thick portion in the skin and leave the remaining skin,chop it finely and set it aside.
Heat  a pan with 1/2tsp of oil and fry the green chilly and yrad dhal in a medium flame till the urad dhal becomes golden.Add the coconut and mix it.Remove it.In the same pan heat a tsp of oil and saute the shallots for a minute.

Then goes in the chopped ridge gourd.Saute it till it becomes tender with a pinch of salt in a medium flame.Put off the fire.Now in a blender first add the coconut,green chilly ,urad dhla,garlic and salt and blend it well.

Then add the ridge gourd and grind it to bit coarse paste.Do the tempering with the given ingredients and mix it to the chutney.

Ridge gourd/Peerkangai chutney is ready.

Serve it with rice.

Enjoy..............................................................

• Add the salt while grinding only,as the ridge gourd tends to shrink it may become more if you add it while sauteing.
• Instead of green chilly,dried red chilly can be used.
• Addition of garlic is purely optional.

This is off to Cooking from Cook Book Challenge November week 5.

Sumber http://www.naliniscooking.com