Peerkangai kootu

Ingredients
Ridge ground/Peerkangai/Chinese okra - 2 cup
Moong dal - 3 tblsp
Coconut - 2 tblsp
Jeera - 1/2 tsp
Green chilly - 1
Oil - 1 tblsp
Garlic - 3 pods
Small onion - 4
Mustard - 1 tsp
Urud dal - 1/2 tsp
Pepper - 4 or 5
Turmeric powder - 1/3 tsp
Hing - generous pinch
Salt
Curry leaves - 1 spring
Coriander leaves - 1 tblsp

Preparation
1. Peel skin and remove seeds of ridge ground. Cut to small cubes. Finely chop coriander leaves and onion. Crush garlic. Slit green chilly.
2. Grind coconut, jeera and pepper to smooth paste.
3. Soak dal in water along with hing and turmeric powder for 15 min and pressure cook for 3 whistle.
4. Heat oil in pan and temper with mustard, urud dal and curry leaves. Add green chilly and garlic. Fry until garlic turns brown and then add onion. Fry until it turns golden brown. Add ridge ground and 1/2 cup water. Close pan and cook until its done. Add coconut paste, salt and cooked dal. Mix well and cook until all blends well and thick consistency is attained. Add coriander leaves, mix well and switch off stove. Serve hot!

Note
1. Do not cook both dal and veggie together.
2. You can replace moong dal with thoor dal.
3. You can make use of ridge ground skin for making thovayal.