Thogayals are very easy to make and take hardly 15 minutes from start to finish. This peerkangai thogayal might take a little longer as we have to peel the ridge gourd’s skin, which might take a little time. But if that is prepped, then it is as simple as sauteeing the vegetable with some lentils and spice and then grinding the mixture. We have a bounty crop of peerkangai this year. Only two of the several seeds that we sowed survived but those two have been producing non-stop. I have been making this ridge gourd thogayal once a week. The other dish that I have been making regularly is the peerkangai poricha kuzhambu. And as the saying goes, necessity is the mother of all inventions, I also tried to make ridge gourd subzi this time for roti and it was delicious. And before the season ends, I will be making it again. And this time, I will be taking pictures to write the post.
Frequently asked questions
More Thogayal recipes
If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter Easy to make - Peerkangai thogayal is very easy to make. Once the ridge gourd is prepped, it takes just about 15 minutes to make this from start to finish. Great side dish - This ridge gourd thogayal tastes amazing not just with rice but also as a side for idli, dosai, and upma. Gluten-free and vegan - If you are following a GF diet, then this thogayal is a great choice. Make sure to use certified GF asafoetida. Ridge gourd / Peerkangai / Torai - Star of the dish and I am using 2 medium freshly harvested ridge gourd from our garden. Lentil - We need urad dal / black gram dal to make the thogayal. Chilies - I have used just red chilies in the thogayal, but we could use both green chilies and red chilies together. Tamarind - A small marble size. We could use tamarind paste instead and will need about a teaspoon. Oil - I like to use Indian sesame oil (gingelly oil) or coconut oil. but we could use any cooking oil. Mustard seeds Asafetida Salt
Recipe
