RIDGE GUARD CURRY

 PEERKANGAI KOOTU

Ingredients:
Peerkangai - 1/4 kg
Moong Dal - 3 t spoon 
Green Chilly - 1
Red Chilly - 4
Salt as needed 
Turmeric Powder - 1/4 t spoon 
Chilly Powder - 1/2 t spoon 
Coriander Powder - 1 t spoon 
Coriander Leaves - 2 tbl spoon 
Curry Leaves - 1 spring 
Coconut Oil - 2 tbl spoon 
Onion - 1 
Tomato - 1
Garlic - 5
Tamarind - 1/2 t spoon 
Mustard Seeds - 1/2 t spoon 

      Cook moong dal for 10 minutes in medium flame and keep aside.
      Peel off the skin and cut ridge guard into bite sized pieces.
      In a pan heat oil and add mustard seeds, curry leaves, green chilly, red chilly, crushed garlic.

      Now add chopped onion, tomato and sauté for 2 minutes.

      Add peerkangai and mix well.
      Add salt, turmeric powder, chilly powder, coriander powder and give a good mix.

      Now add moong dal and 1/4 cup water.

      Cover with a lid and cook until the ridge guard is cooked well.
      Add tamarind and cook until the curry becomes thick.
      In a frying pan add oil and fry mustard seeds, red chilly.
      Pour the tadka to the curry along with chopped coriander leaves.

      Serve peerkangai kootu with rice.