Ridge gourd gravy - Peerkangai kootu - Tasty side dish for rice or chapathi or roti or naan

I am very big fan of Ridge gourd. My mum does very nice kootu with it. I can mix in this kootu with steamed rice and have satisfying lunch. But my mum serve this as side dish with smabar , Rasam or curd rice. I love it because it is with peanut. Ridge gourd is high in nutrients value. If I am on a diet normally I do simple soup with it.  It is called Hirekayi in Karnataka, Dhodka-Gosavale in Marathi. Turai in Hindi.
Ridge gourd / Peerkangai -  3 cups (chopped into 1/2 inch cubes),
Peanuts - 1/4 cup
Chana dal - 1/2 cup
Salt to taste
Turmeric - 1/4 teaspoon.

Oil - 1 teaspoon,
Mustard - 1 teaspoon,
Asafoetida - a pinch,
Cumin seeds - 1 teaspoon,
Curry leaves - 10

Asafoetida - 2 pinch,

To Dry Roast and Grind:

Urad Dal - 2 teaspoons,
Coriander seeds - 1/4 teaspoon,
Red Chillies - 4,
Pepper Corns - 1/2 teaspoon,
Raw Rice - 1 teaspoon,
Coconut - 1 tablespoon.

Wash and soak Peanut overnight or for 6 hours. Peel skin, remove the seeds and slice ridge gourd and keep it aside
Dry roast and powder the items under to dry  roast and grind section
Pressure cook Chana dal / peanuts till 1 whistle with salt. If not directly in a pan with salt till 1/2 cooked. Heat the oil in a pan and add oil. When it is hot add mustard and cumin seeds. Let it pop. Add urad dhal, curry leaves, asafoetida and fry till dhal is brown in color.
Add ridge gourd and fry for a min. Add cooked dhal and masala powder. Check for the spicyness and salt. If needed add more. Close the lid and cook for another 2 whistle. Switch off

serve hot