| RIDGE GOURD | 1 NO |
|---|---|
| URAD DHAL | 3 TBLSP |
| RED CHILLI | 4-5NO |
| TAMARIND | A SMALL PIECE |
| ASAFOETIDA | 1/4 TSP |
| SALT | AS NEEDED |
| COCONUT SCRAPPED | 1 TSP(OPTIONAL) |
METHOD:
- Peel the skin of the ridge gourd and chop it roughly.
- In a kadai, add oil and throw in the urad dhal, redchillies, tamarind and asafoetida.
- Fry till it turns gold in colour.
- Keep it aside.
- In the same kadai, add the roughly chopped ridgegourd pieces and saute till it becomes soft and cooked nicely.
- Allow it to cool
- First, grind the dal and redchilli mixture along with the coconut(if using) .
- Then finally add the ridge gourd and grind it to a smooth paste.
- Do not add any water, as the ridge gourd will ooze out water.
- Normally we mix thogaiyal with hot rice with sesame oil mixed to it.
- We can use this as a side dish for idli/ dosa.
- I personally love to spread this on bread .
