Peerkangai/Ritchgourd thogayal

Ingredients:

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• Ritchgourd - 2 medium size
• Urad dal - 1 tablespoon
• Mustard seeds - 1/2 teaspoon
• Green chilli - 1
• Red chilli - 1
• Coconut,shredded - 5 tablespoon
• Curry leaves - few
• coriander leaves,chopped - few
• Salt - to taste
• Tamarind - one inch piece
• Jaggery - a pinch
• oil - 2 teaspoon
• asafoetida - a pinch

Method:

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• Grate the skin of ritchgourd,remove the seeds inside(do not have to remove the seeds if it is tender)and chop finely .
• Heat a teaspoon of oil and saute urad dal till brown and the chopped pieces till they become tender.
• Switch off and add green chilli,red chilli,tamarind,jaggery,salt,coconut,salt,asafoetida,curry leaves and coriander leaves to it.
• Mix well and set aside to cool.
• Grind to a paste(chutney consistency...if required add 2 tablespoon of water and grind).
• Temper with mustard seeds and 1/4th teaspoon of urad dal.

Serve with molagootal and rice.