Wednesday, May 25, 2011

Peerkangai skin Thogayal

Commonly known as  Beerakai in Telugu, peerkangai in Tamil and torai/dodka in Hindi ,it has always been one of my favorite  .I grew up eating this vegetable and never heard of a dish made out of something that my grandma would probably throw away -yes it's skin .This recipe is borrowed from a good neighbor back in India to whom I will always be thankful.


  • Skin of 1ridge gourd 
  • Urud dal-1tbsp
  • Coconut -2 tbsp
  • Green chillies -as per taste 
  • Tamarind -about 1/2 tsp(optional)
  • Whole cumin -1tsp
  • Oil-1tsp
  • Salt-as per taste


  •  Heat one tsp of oil in a pan and add the urud dal ,fry till golden brown
  • Add  cumin and the green chillies ,sauté.
  • Add the peeled skin of ridge gourd and sauté until soft.
  • Add salt. 
  • Let cool and transfer to a blender along with the coconut and tamarind.
  • Make a paste with the help of little water .
  • Temper with curry leaves and mustard seeds if desired.

  This goes great with rice,chapatti and especially with rasam,The nutty flavor sets it apart from all the other dips, which will make everyone ask you the same question-what's in it?.
I hope you find this recipe useful.

Thank you for visiting my blog .  

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