Ridge Gourd / Peerkangai Kulambu without Dal

Ingredients:

Ridge Gourd / Peerkangai	¼ kg
Oil	2 tbs
Mustard Seeds	½ tbs
Urad Dal	½ tbs
Cumin Seeds	1 tbs
Red Chilly	1
Sambar Onion	½ Cup
Curry Leaves	1 spring
Tomato	1
Turmeric Powder	½ tbs
Sambar Powder	2 tbs
Grated Coconut	2 tbs
Milk	¼ Cup
Salt	To Taste
Coriander Leaves	For Garnish

Procedure:

1. Wash and peel the skin of the Ridgegourd.

2. Cut the Ridgegourd into small pieces.

3. Cut the sambar onion into small pieces.

4. Wash and slice the tomato.

5. Heat the oil in the cooker or pan, and add the mustard seeds and urad dal.

6. When the mustard stats popping add cumin seeds, red chilly (split into two), sliced sambar onion, curry leaves, sliced tomato and Ridgegourd pieces.

7. Saute for 5 mins.

8. Then add turmeric powder, salt and sambar powder. Then mix them well.

9. Pressure cook for 5 whistles in high flame.

10. Grind the coconut into fine paste.

11. After the steam has gone in the cooker, add the coconut paste and cook for 5 mins.

12. After the stove is switchd off, add boiled milk after it has cool down.

13. Then mix them well.

14. Garnish with coriander leaves.

This dish goes well with plain rice and chapathi.