This is infact easy gravy and it goes well with plain rice
Ingredients
- Ridge gourd / Peerkangai - 1 long one (chop into cubes)
- Tomato - 2 nos (chop into small pieces)
- Toor dhal - 1/2 cup (boiled and mashed)
- Salt - 1 teaspoon
- Turmeric - little
- Oil - 2 teaspoons
- Mustard seeds - 1/2 teaspoon
- Urad dhal and Channa dhal - 1/2 teaspoon each
- Curry leaves - little
- Dried red chillies - 3 or 4
- Coriander leaves - to garnish
- Lemon - 1/2 teaspooon (optional)
Method
- Boil toor dhal in a pressure cooker for 4 whistles.Mash it and keep it ready (add turmric and little oil while doing so)
- In a kadai heat oil and splutter mustard seeds, fry channa and urad dhals, season curry leaves and red chillies so also turmeric
- Put tomatoes and saute it with a pinch of salt
- Add ridge gourd pieces and saute it till it is becomes semi soft ie half cooked
- Add mashed toor dhal and salt
- Pour around 1/2 cup of water and cook it closed for 5 minutes / till the ridge gourd is done
- Now switch off the stove and garnish with coriander leaves.Squeeze lemon if needed
Hot Peerkangai Kootu / Beerakaya Pappu is ready. Enjoy with hot rice
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