Urad dal— 2 tbsp
Dry red chili— 2
Asafoetida— ¼ tsp or a small piece
Tamarind— tiny bit
Fresh coconut— ¼ cup
Salt— ½ tsp
Oil– 1 tbsp.
Heat oil in a pan, add the urad dal and red chili and fry till the dal turns red in colour. Put of the heat add the tamarind, asafetida and salt give it a stir. Grind together fried ingredients, fresh coconut and fried vegetable using little water. Thogayal doesn’t have to be smoot it could have a granular texture.
Peerkangai / Ridge Gourd + all ingredients in A + 1 tbsp oil.
Procedure: – Peel, wash and chop the peerkangai into small pieces. Heat one tbsp oil in a pan add the peerkangai and cook them till water evaporates from the vegetable.
Proceed as in B- Method.
Carrot—one, fresh coriander leaves + all ingredients in A + 1 tbsp oil.
Procedure: – Peel, wash and cut the carrot in thick slice.
Heat one tbsp oil add the carrot, sauté it for two minutes, put of the heat add the chopped coriander leaves.
Proceed as mentioned in B-Method.