METHOD:
Peel the skin of the ridge gourd and chop it roughly.
In a kadai, add oil and throw in the urad dhal, redchillies, tamarind and asafoetida. Fry till it turns gold in colour. Keep it aside.
In the same kadai, add the roughly chopped ridgegourd pieces and saute till it becomes soft and cooked nicely.
Allow it to cool First, grind the dal and redchilli mixture along with the coconut(if using) . Then finally add the ridge gourd and grind it to a smooth paste. Do not add any water, as the ridge gourd will ooze out water.
Normally we mix thogaiyal with hot rice with sesame oil mixed to it. We can use this as a side dish for idli/ dosa. I personally love to spread this on bread .
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