Heat 1 teaspoon of sunflower oil in a heavy-bottomed pan.

Add the cut ridge gourd peels, along with a little salt, and saute until soft and tender.

Turn off the heat and allow the peels to cool.

In another small pan, roast the fenugreek seeds, dry red chillies, and white urad dal until they release a roasted aroma and are slightly browned.

Grind the roasted ingredients, cooked ridge gourd peels, tamarind, and curry leaves together until it forms a smooth paste.

Check the salt in the Peerkangai Thogayal and adjust to your taste.

Heat a little oil in a separate pan.

Add mustard seeds, dry red chillies, and curry leaves.

Allow it to crackle and the red chillies to roast.

Add this tempering to the ground Peerkangai Thogayal.

Serve the Peerkangai Thogayal along with hot steamed rice and ghee.