Peerkangai Masiyal/Ridge gourd Masiyal

We make mostly,either kootu or sambar with Peerkangai aka ridge gourd/Chinese okra.But this masiyal was a new to me when saw it in a regional magazine and its a Kongunadu special.
One of my friend also suggested and mostly its made with dhal.But this recipe is quite different and no dhal is used,even no need of any spice powders.But here I used little red chilly powder,as I was not sure about the spiciness of the green chilly.I made this masiyal and paired up with white rice,raw banana fry for a comforting meal.The original recipe calls for shallots and tried withboth shallots and onion but tastes better with shallots.Off to the recipe...........................

                                                                       
                                                  Peerkangai/Ridge Gourd Masiyal

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 Basic Information

 Preparation time ~ 15 minutes

 Cooking time ~ 30 minutes

 Serves ~ 3(generously)

    

  Ingredients

Ingredient	Quantity
Ridge gourd/peerkangai/Chinese okra	2
Shallots/chinna vengayam(chopped)	10-12
Green chilly/pachamilagai	4-5(slit lengthy)
Tomato(chopped)	1(medium size)
Red chilly powder/milagai podi	1/4 tsp(optional)
Turmeric powder/manjal podi	1/8 tsp
Salt	1 tsp
Oil	1 tbs

 For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Urad dhal/ulutham paruppu	3/4 tsp
Red chilly/varamilagai	1(broken)
Asafoetida/perungayam	a pinch
Curry leaves/karivepillai	few leaves

  Method 

• Peel the thick skin on the ridge gourd and chop it roughly.

• Heat a tsp of oil and saute the chopped ridge gourd for 2-3 minutes.Put off the flame,let it cool down.

• After cooling blend the ridge gourd to a bit coarse paste.

• Heat the pan with oil in a medium flame,do the tempering with the ingredients given.Saute the shallots till translucent.Now add in the chopped tomato and cook it until mushy.

• At this stage add in the red chilly powder (if you are using) and turmeric powder,give it a mix.Add around a cup of water,let it cook for one boil.Add the ground ridge gourd to it.

• Adjust the consistency with water,add in salt,let it simmer it for 5-6 minutes.Add the chopped coriander leaves and put off the flame.

• Serve it with rice and vegetable fry.

Enjoy.......................................................

This recipe is off  to Cook Book Challenge #16 January week 3.

Posted in: Cook Book Challenge,Sambhar/Kuzhambu/Rasam