Peel the ridge gourd using a peeler. You can discard the peels or can use the peels to make peerkangai thol chutney / ridge gourd peel thogayal.

Peel the shallots. No need to chop them since we are going to mash everything anyways. You can replace shallots with onions.

Chop the tomatoes.

Prepare tamarind water. To prepare tamarind extract/water, soak tamarind in warm water for 10 mins. Mash together with hands and remove the tamarind pith and seeds. The remaining water can be used as tamarind extract as needed in the recipe.

Heat oil in a pan. Sesame oil is preferred but you can use any oil including mustard oil, peanut oil, olive oil, coconut oil.

Once the oil is hot enough, add mustard seeds. Once the mustard seeds crackle add chana dal and split urad dal. Once the dals are browned add cumin seeds.

Add shallots, dried red chillies and curry leaves. Saute for a few minutes and then add rock salt and turmeric powder.

Mix everything together and saute till the shallots are slightly browned. This takes around 4 to 5 minutes in medium flame.

Now add chopped tomatoes.

Saute the tomatoes till they are mushy. This takes around 3 minutes in medium flame.

Now add chopped ridge gourd.

Saute the ridge gourd for about 2 minutes.

Next add tamarind extract. Check for salt, tanginess and hotness. Then close the pressure cooker and cook for 2 whistles in medium -high flame.

Let the pressure release naturally and open the pressure cooker.

Add chopped coriander leaves.

Let it cool for a few minutes and mash it with a masher or a hand blender. I have used a hand blender. You can use traditional mathu or even electric blender.

Serve with steamed rice topped with ghee or sesame oil!!