I used to be scared of this vegetable. It looks so huge and is so hard to peel. But, it is really soft inside, easy to cook and is liked by most people.
Peel the peerkangai. Cut it into small pieces and keep aside.
In a kadai, splutter mustard, urd dal and kadala paruppu. Add onion, capsicum and green chilli and saute till onion changes colour. Add chopped tomoatoes till it becomes mushy. Add salt, turmeric powder and chilli powder (can add sambar podi also) Add peerkangai and mix well. Add a little water and allow it to get cooked. The curry should not be too dry or watery. Serve with rice or rotis.
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