PEERKANGAI [RIDGE GOURD] KOTHSU

Soak a lemon sized tamarind for half an hour and extract the thick juice from it. Cook 1 cup pf split green gram dhal in a kadai. When it is almost done, add 1/2 kilo peerkankai which are chopped very finely. Add 1sp turmeric powder and 4 slit green chillies also. When they are well cooked put off the fire and mash them with a potato masher. Heat 2 tbsps of oil and add 1sp of mustard seeds. When they splutter, add one onion and three tomatoes which are finely chopped. Cook until they are well mashed. Add the Tamarind juice and 1/2 cup of water. When they simmer for a few minutes, add the green gram gravy. Mix well. Add enough salt and water. Add 2tbsps of chopped coriander leaves and cook for a few minutes.