Ridge Gourd Peel Thogayal With Gooseberry| Peerkangai Thol Thogayal | Gluten Free and Vegan Recipe

Hi Supermoms,

Summer has started in full swing. I am trying my level best to finish cooking early so that I can avoid standing in the afternoon heat .

Summer months means simple and smart meals loaded with fresh cooling vegetables. But sometimes, it happens that we plan a humble meal and it becomes an elaborate fare like this one. You can read the story behind this banana leaf meal here.

Many of you messaged me asking for the ridge gourd peel thogayal recipe. This is a healthy, quick to make 'Thogayal'. Traditionally, thogayal recipes have tamarind in them. I avoided tamarind and used gooseberry and tomatoes instead. It tasted so delicious. The thogayal stays good for upto two to three days when stored in a clean, odour free air tight container .

Using Ridge Gourd peel is not new to my cooking. I have earlier shared the Ridge Gourd Chutney recipe which is so yummy. 

Now, how to eat the thogayal ? 

Thogayal is enjoyed as the first course in a meal. Add a ladle of steaming hot rice on your plate. Add half a teaspoon of the thogayal on top of the rice. Heat one teaspoon ghee or sesame oil . Pour it on top of the thogayal. Mix well and enjoy. My favourite way is to enjoy it with curd rice 😀.

When you make this thogayal, do share it with me on instagram or facebook . I would be so happy. 

Ridge Gourd Peel Thogayal :

Preparation time : 5 minutes

Cooking time : 10 minutes

Serves : 6-8

1 cup = 250 ml cup 

Ingredients :

2 teaspoons sesame oil ( or coconut oil)

1 cup ridge gourd peel ( chopped roughly)

2 teaspoons husked and split black gram/urad dal

1 gooseberry ( de-seeded and chopped)

2 small tomatoes ( or 1 large tomato)( chopped roughly)

4 dry red chillies ( adjust according to the spice levels and variety of chilli you are using)

1/2 teaspoon jaggery ( adjust according to taste)( optional)

salt to taste.

To garnish :

1 teaspoon sesame oil

Method :

1. Heat a heavy bottom pan with oil.

2. Add urad dal and dry red chillies.

3. When they turn light brown and fragrant, add the ridge gourd peel , gooseberry and tomatoes. 

4. Cook over low/medium flame till the excess water is absorbed and the tomatoes break down. 

5. Add jaggery, salt and switch off .

6. Grind them to a coarse paste adding 1/4 cup water. 

Chef tip : Adjust water quantity. You can add 1-2 teaspoons of chopped fresh coconut while grinding for added taste. 

Your healthy and tasty Ridge Gourd Thogayal is now ready. 

If you like this recipe, do try my Sigappu Milagai Thogayal/ Chilli Thogayal . You will love it.

Happy Cooking !

With love,

Masterchefmom