0 RIDGEGOURD CURRY(PEERKANGAI PORIYAL)

Ridgegourd/peerkangai/beerakaya

Ridgegourd - 2 medium
Onion - 1 small
Red chillies - 4 broken( or can use sambar powder 1 tsp)
Mustard seeds - 1/4 tsp
Urad dhal - 1/4 tsp
Channa dhal - 1/2 tbsp
Curry leaves - few
Salt as needed
Oil - 1 tbsp

wash the peel the skin of ridgegourd( save the skin for chutney/thokku)... then cut the ridgegourd into thin cubes.
Heat oil in a frying pan and add channa dhal, mustard seeds, urad dhal and curry leaves... when they pop out add (broken red chillies if using )and chopped onions ... fry till golden brown... next add the chopped vegetable... fry till it is soft ... just add salt and do not add water... since this vegetable leaves out lot of water... so just fry till the vegetable is soft and water is drained( if you have excess water even after frying, then add them in your curries/ gravies)... add sambar powder if using powder now..
Variation: can also add some crushed garlic when frying onion or some garlic powder when frying the vegetables( gives out a good taste and aroma)... serve with rice or chapathis.