Peerkangai Masiyal / Ridgegourd gravy

 Peerkangai Masiyal / Ridgegourd gravy

Ingredients:

Peerkangai / Ridgegourd - 1 Medium size (Peeled, deseeded and roughly chopped)

Onion - 1 Medium

Tomato - 1 Medium

Garlic - 6-7 Cloves

Red Chilli - 3 (Adjust according to spice) / Green Chilli - 4

Turmeric powder - ¼ tsp

Oil - 2 tbsp

To Temper:

Gingely Oil - 1 tbsp

Mustard Seeds - ¼ tsp

Urad Dal - ¼ tsp

Fenugreek seeds - 1 pinch

Cumin seeds - ¼ tsp

Curry Leaves - 1 Sprig

Ghee (Optional)

Instructions:

1. In a pressure cooker add 2 tbsp of oil and once the oil is hot add roughly chopped medium sized onions, garlic and red/green chillies.

2. Mix it for a minute and add the roughly chopped ridgegourd and a little bit of turmeric powder. Give a quick mix.

3. Add chopped tomatoes, mix in and add ½ cup water.

4. Pressure cook for 3 whistles. Let the pressure subside and the mixture cool completely.

5. Add this to a blender without the water along with the required salt (My mom adds tamarind at this stage to give it a tangy taste).

6. Blend it to a medium coarse paste by adding required water. You can use the strained water.

7. Heat a tbsp of oil in a kadai, add the items in the to temper table one by one. Add the ground paste, bring it to a boil, drizzle with a tbsp of ghee(optional) and turn off the stove.

8. Peerkangai Masiyal is ready