Peerkangai Thogayal/RidgeGuard Chutney

Peerkangai Thogayal..

Ingredients:

2 Nos Ridge guard/Peerkangai

1 tsp mustard seeds

1 Red chilly long

1 tbsp Channa dal

1 tbsp urad dal

1 tsp oil

Salt to taste.

Method:

1. In a pan heat very little oil i.e approx 1 tsp  and add the mustard seeds. Once they splutter add the urad dal, channa dal and red chilly (broken into pieces) and roast them until the dal turns light brown.

2. Keep the roasted ingredients aside and let them cool for a while.

3. Now peel the skin of the ridge guard/peerkangai and chop them.

4. Wash them and stain the water. Now saute them in the same pan until they are soft and transparent.

5. Now in a mixie, grind the roasted ingredients, salt and the sauted ridge guard/peerkangai into a chutney consistency.

6. Transfer the chutney/thogayal to a serving bowl.

TitBits 😀

* Make sure the ridge guard/peerkangai is tender i.e it does not have big seeds inside. If not please core the seeds and then chop the peerkangai.

* While grinding , do not add any water as we want the thogayal/chutney little thick. Peerkangai itself is a watery vegetable and doesn need any extra water.

White rice with a drop of desi ghee and mixed with some peerkangai chutney .. mmmmmmmm mouth wateringgg.. Haven tried??? Do try!! Rather a  Must try!! 😉

This is an awesome tasty vegetable which many of us haven realized yet. We can also make peerkangai kootu, peerkangai porichu kozhambu etc with this vegetable.  Other Recipes using Peerkangai will follow soon 🙂

Enjoy the authentic Peerkangai/Ridge guard chutney!!

Thanks a ton!