0 RIDGEGOURD KOOTTU

Ridgegourd(peerkangai/beerakaya) koottu(kootu/pappu) can be made just like any other koottu .It tastes good with hot rice and ghee.

Moong dhal - 1/2 cup
Ridge gourd/beerakai/peerkangai - 1
Turmeric powder - 1/2 tbsp
Coconut - 1/4 cup
Green chilli - 3 or 4
Ginger - 1/2 inch piece
Jeera/cumin seeds - 1/2 tbsp
Salt

Temepring:-
Mustard seeds, urad dhal, curry leaves
Peel and chop the vegetable to thin pieces.
Grind coconut with green chillies, ginger and jeera to a smooth paste....keep it aside.

Cook ridgegourd together with moong dhal and turmeric powder with enough water to fill...cook till both are soft...You can also pressure cook both in a pressure pan for 2 whistle ... transfer to a thick vessel and add the ground paste and salt...cook in low flame for 10 minutes.
In a small kadai heat a tbsp of oil and add mustard seeds, urad dal and curry leaves...when they splutter up...add them to the koottu and mix...enjoy with hot rice and spicy dry curry as side dish.