Peerkangai sorakkai puli kootu - Ridgegourd bottlegourd Gravy

peerkangai sorakkai puli kootu

Ingredients
ridge gourd - 3
bottle gourd - small - 1
shallots - 8
tomato - 2
garlic - 8 pieces
chilli  - 1-2 on your taste
turmeric powder - 1 tsp
sambar powder - 3 tsp
salt to taste
gingelly oil - 4 tsp
Tamarind pulp - 50 ml
coconut milk - 5 tsps

To Tamper

gingelly oil - 1 tsp
mustard seeds - 1 tsp
curry leaves
red chilli - 1
asafoetida a pinch

Method

Peel the skin of ridge gourd and bottle gourd, remove its seeds, rinse off and cut into tiny pieces. Cut shallots , garlic and tomato also into tiny pieces. Slit chilli into two. Heat oil in tava. Add shallots and garlic. allow shalots to slit and then add tomato. Add salt and allow tomato to get smashed. Now add turmeric powder, sambar powder. Mix well and allow till oil seperates and now add the vegetables. Add little water as ridgegourd itself will let out water. Close the lid. Stir then and then till the vege gets cooked. Add tamarind pulp. Leave for 2-3 boils and add coconut pulp. again leave for 2-3 boils. Check the salt and then tamper it. This gravy stands on the flavour of ridge gourd and is very tasty as a side for Idli and also rice.

Note: Bottlegourd can be replaced by prawns also.