RidgeGourd Bhaaji (Peerkangai Sabzi)

Ingredients:

• 1 Ridge Gourd ( Dodka)
• 1 small onion finely chopped
• 1/2 tomato finely chopped
• 3 tsp oil
• 1/4 cup Chana Dal
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 5 to 6 curry leaves
• 1 tsp Red Chilli Powder
• 1 tsp Coriander Powder
• 1 tsp Garam Masala
• 1 small piece of Jaggery
• Salt to taste

Method:


1) Wash ridge gourd and peel its sharp edges and hard skin. Cut in to small bite size pieces.


2) Heat oil in a pan, add mustard seeds, cumin seeds, pinch of hing, curry leaves, chopped onion and saute till it becomes translucent.


3) Add ginger garlic paste and saute till raw smell from ginger garlic goes away.


4) Add coriander powder, mix and add chopped tomatoes.


5) Add red chilli powder and garam masala, mix, add soaked chana dal, mix, cover and cook for 10 mts. Add small piece of jaggery. ( Its optional)


6) Add ridgegourd, add salt, mix, cover and cook till it gets done.


7) Garnish with coriander leaves.





Notes:

•  Don't Discard the skin of the ridge gourd after you peel them.They turn out into wonderful Peerkangai Thuvayal which will follow in my later blogs... 
• This Thuvyal will go well with hot rice and pappad.
• Be careful when you choose your ridge gourd. Some Gourds are bitter.As you cut the gourd for preparation, taste a piece of it to see if its bitter.. if so discard that Ridge gourd as your dish itself will turn bitter.
• A teaspoon of sabzi masala can be substituted for the separate masalas added.
• Goes well with Chapathi/rice/pooris.

RidgeGourd Bhaaji