Ridge Gourd (Peerkangai) Poriyal

How to Prepare

1. Heat 5 tablespoons of oil in a kadai or wok over medium heat.
2. Add 2 teaspoons of mustard seeds and let them splutter.
3. Add 2 teaspoons of urad dal and 2 teaspoons of chana dal. Fry until golden brown.
4. Add 5-6 dried red chilies and a pinch of asafoetida. Sauté for a few seconds.
5. Add the chopped ridge gourd (peerkangai) and mix well to coat with the tempering.
6. Add salt to taste and 1 teaspoon of turmeric powder. Stir well.
7. Cover and cook on low heat for 10-12 minutes, stirring occasionally, until the ridge gourd is tender.
8. Add 1.5 cups of grated coconut (fresh or frozen) and mix well.
9. Cook for another 2-3 minutes on low heat, stirring to combine flavors.
10. Turn off the heat and serve hot with rice or roti.