Ingredients:

• Ridged gourd (Peerkanghaai) – 2 cups diced
• Onions – 1 small (diced)
• Mustard Seeds – 1/4 tsp
• Split urad dal – 1/4 tsp
• Oil – 1 tbsp
• Red Chillies – 2
• Salt – to taste

Method:

In a pan, heat the oil, splutter mustard seeds, add the urad dal. Saute for a few seconds. Then break the red chillies roughly and add them to this. Then add the onions and saute. To this, add the peerkanghaai along with a little water and salt. Allow to cook until all the water is drained out. Please be careful adding the salt – since this vegetable reduces in volume hugely – About 2 cups fresh veggie yields only about 1/2 cup of cooked poriyal. Also, this veggie gives out a lot of water, so do not add too much water as it will prolong the cooking time.