### TranslatedIngredients: 2 cups Ridge Gourd Skin (Turai/ Peerkangai),2 teaspoons White Urad Dal (Split),5 Methi Seeds (Fenugreek Seeds),3 Dry Red Chillies,10 Curry leaves,30 grams Tamarind,1/4 teaspoon Mustard seeds,2 Dry Red Chillies,3-4 Curry leaves,1 teaspoon Sunflower Oil,Salt - to taste ### PrepTimeInMins: 15 ### CookTimeInMins: 10 ### TotalTimeInMins: 25 ### Servings: 4 ### Cuisine: South Indian Recipes ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Peerkangai Thogayal Recipe, heat a teaspoon oil in a heavy bottomed pan; add the cut peels of the Ridge Gourd, along with a little salt and saute until soft and tender. Turn off heat and allow it to cool. The peels will not get completely soft, so its ok as long as they have cooked through.In another small pan; roast the fenugreek seeds, dry red chillies and urad dal until it releases a roasted aroma and slightly browned.Now grind the roasted ingredients, the cooked ridge gourd peels, the tamarind and curry leaves together until it forms a smooth paste. Check the salt in the Peerkangai Thogayal Recipe and adjust to suit your taste.Heat a little oil in a pan; add mustard seeds, dry red chillies and curry leaves. Allow it to crackle and the red chillies to roast. Add it to the Peerkangai Thogayal.Serve the Peerkangai Thogayal along with a hot bowl of Steamed Rice and Ghee.