Ridge gourd [ peerkkangai, torai ] kootu

Ingredients :

• Ridge gourd [ peerkkangai ] - 2 [ peel the skin and cut into small pieces ]
• Toovar dal - 1 / 2 cup [boiled and mashed ]
• Green chillies - 2 to 3[ slit ]
• Turmeric powder - 1 / 2 tsp
• Salt - as required
• Lemon juice - 2 tsp
• Curry leaves - little
• Besan [ kadalai mavu ] - 1 table spoon

For seasoning  :

• Mustard seeds - 1 / 2 sp
• Asafoetida - 1 / 4 tsp
• Oil - 1 tsp

Method :

Take one deep bottom kadai. Heat oil, add mustard seeds. When it crackles add asafoetida, then add cut ridge gourd along with green chillies. Mix well. Add salt and turmeric powder. Pour 1 / 2 glass of water. allow to boil till the subji become soft. Then add the boiled dal, cook for 5 minutes more. If you feel it is watery  mix besan to that   [ disolved in water. ] Simmer for 5 mts. When the kootu becomes thick add the lemon juice. Mix well and remove from the gas. Garnish with curry leaves. Serve with roti and sambhar rice.