Ingredients

• Ridge gourds – 2
• Urad dal – 1 tsp
• Chana dal – 1 tsp
• Mustard Seeds – 1/2 tsp
• Cumin seeds – 1/2 tsp
• Turmeric powder – A pinch
• Red onion – 1
• Green chillies – 2
• Coconut – 1
• asafoetida – A pinch
• Curry leaves – Few
• Coriander leaves – Few
• oil – Required
• salt – Required

How to Prepare

Total Preparation time 25-30 minutes

1. Remove the sharp edges of ridge gourds and slit vertically and remove all seeds, chop it, wash it and keep aside
2. Chop onion, chop coriander leaves, grate coconut and keep aside
3. Heat the pan with oil, then add mustard seeds, cumin seeds
4. Once it crackles, add urad dals, chana dals and saute till dal become golden
5. Then add onion, curry leaves and saute it well till onion become golden
6. Add chopped ridge gouard and saute for 5 minutes
7. After that add turmeric powder, red chilli powder, asafoetida and fry it till raw smell goes off
8. Ridge guard itself has water so no need to add water and close the pan, allow them to cook for 10 minutes
9. Then sprinkle grated coconut and garam masala and saute it for 5 minutes
10. Finally turn off the flame and garinsh with coriander leaves
11. Now the tendering Peerkangai Poriyal is ready to serve.