Making the peerkangai thol thogayal

• I have used the peels of about two big ridge gourd (about 500 grams). The peels are roughly about two cups. Set aside. Use the flesh to make curries, stir-fry, sambar etc…
• Heat a teaspoon Indian sesame oil (gingely oil) in a pan until hot. Add in the chana dal and roast on a low flame for a couple of minutes. Low flame is key or else the lentils will burn fast. When the lentils are slightly starting to change colour, add in the tamarind, dried red chillies, garlic and curry leaves. Continue to roast on a low flame for about a minute till the lentils are golden. Remove from heat and set this mixture aside on a plate to cool.
• In the same pan, add in a tablespoon of Indian sesame oil (gingely oil) and add in the ridge gourd peels. Roast for a good 7-8 minutes on medium flame. The peels should wilt and shrink. After about 4-5 minutes, it will slowly start to char and brown on the edges. Continue roasting the peels for a couple of minutes and remove from heat.
• The roasted lentils are ready. The roasted ridge gourd peels / skins are also ready. To this mixture add in the coconut and the salt. If you like, add a small piece of jaggery (about 1/2 a teaspoon). Grind to a thick paste adding few tablespoons of water while grinding. Do not add a lot of water. Also grind to a very slightly coarse texture. It gives a nice taste while eating with rice. Some people like it to be really smooth. There is no right or wrong. Do it the way your family likes it.

Tempering for the Peerkangai Thol Thogayal, Ridge-gourd peel chutney

• Heat a teaspoon of Indian sesame oil in a small kadai / pan. Add in the mustard seeds and the urad dal. Let the mustard seeds crackle. Add in the curry leaves, dried red chillies and asafoetida. Briefly saute for a few seconds. Add it to the thogayal.
• Fantastic Peerkangai Thol Thogayal, Ridge-gourd peel chutney is ready. Serve with rice. This thogayal can be stored in the refrigerator for up to two days.