PEERKANGAI PEEL THUVAYAL

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Peerkangai/Ridge gourd/Chinese Okra is a very common vegetable used in South Indian dishes. The inner part is very soft and spongy and mostly used in Kootu. We typically use the skin for making thuvayals.

Ingredients
Peerkangai Peel (chopped) : 1 cup
Urad dhal: 2 tablespoon
Tamarind: Small gooseberry size
Salt: to taste
Red chillies: 2 (or to taste)
Asafoetida: a pinch
Jaggery: 1 tsp (Optional)
Oil: 1 tsp

Procedure:
1) Heat 1/2 tsp oil in a pan and add urad dhal and fry. Once it becomes reddish add red chillies,tamarind and fry for a minute. Add asafoetida finally. Remove from the pan and keep this aside
2) In the same pan add the remaining oil and fry the chopped peerkangai skin. Let this cook for 5 minutes
3) Allow this cool
4) Grind it along with salt and jaggery (First pulse it without water and then add enough water and grind it well to a smooth paste)

Step by Step pictures

Peel the outer ridge and discard it

Now peel the skin using a peeler

Fry urad dhal, red chillies, tamarind and hing

Fry the peel and grind everything together with water