Peerkangai Masiyal Recipe

Peerkangai Masiyal is my favourite. My mother used to make this very often. I love the softness of this vegetable. It is considered to have a lot of water content. These vegetables are best to have during the summer months. So I try to make this very often.   

Preparation Time : 15 minutes
Cooking Time : 20 minutes
Serves : 4

Ingredients

Peerkangai / Ridge Gourd - 2 small / 1 large
Salt - To taste
Turmeric - a pinch
Moong dal- 4 tbsp, washed and soaked
 
For Seasoning

Oil - 2 tbsp
Mustard - 1 tsp
Urad Dal - 1/2 tsp
Curry leaves - a few
Asafoetida - 1/2 tsp
Red Chilli - 2

Procedure

1. Cut the edges, and chop the peerkangai finely.
2. Heat oil in a kadai, add mustard, after it splutters, add urad dal, curry leaves, asafoetida and red chilli.
3. Saute for a minute and add the peerkangai, salt and turmeric powder. Cover and cook.
4. When the peerkangai is half cooked, add the drained moong dal.
5. Cover ad cook till the peerkangai and the moong dal is cooked. The dal should be visible and should not mash fully.
6. If you find the consistency is a little runny, you can add a tbsp of cornflour slurry(1/2 tbsp cornflour + 1 tbsp water). Allow to boil and add the slurry. When the masiyal comes together switch off.
7. Serve hot with sambar rice / rasam rice / vathalkuzhambu.