Pudalangai / Snake gourd is one boring veggie according to my dear ones at home. There will be this un-explainable frown on their face when this shows up on the table. Though not my fav either , I make it a point prepare atleast once a week just for its fiber content. It is also a little consuming to do the prep work for this veggies… that’s my problem ;-). Anyways it ended up as a simple stir fry on the table this week, which was quite surprisingly pairing well with chunky sambar sadam and crispy appalams!
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|Snake Gourd / Pudalangai / Potlakaya / Chichinda||2 cups (sliced/ chopped)|
|Onion||1/2 cup (chopped)|
|Garlic||4 cloves (crushed)|
|Dry Red Chili||2 (tear)|
|Mustard seeds||3/4 teaspoon|
|Split black gram||1/2 teaspoon|
|Cumin seeds||1/2 teaspoon|
|Curry leaves||4 leaves|
|Turmeric powder||1/4 teaspoon|
|Fresh grated coconut||2 tablespoons|
|Water||1/4 cup or less|
Wash and slightly scrape the outer skin (do not use a peeler instead use a regular knife).
Then cut lengthwise, using a spoon, scoop off the sponge like tissue, then cut into small thin crescent shape pieces and keep it aside.
Heat oil in a pan, splutter musturd seeds, split black gram, cumin seeds, dry red chili and curry leaves. Sprinkle little asafoetida.
Add the snake gourd pieces to the onion mixture.
Add in turmeric powder and salt.
Sprinkle little water, close the pan and cook for 7-8 minutes over low flame.
They should feel tender when poked but also firm. (Should not feel mushy, so keep checking) Once done, switch off.
Sprinkle the fresh grated coconut over and give a quick stir fry to finish the dish. Serve as a side for rice, pairs well with samabr sadam, rasam sadam, kara kuzhambu or any puli kuzhambu, meen kuzhambu or paruppu sadam.
- 2-3 adult serving approx.
- Make sure you cook the gourd before adding the coconut. Sprinkle more water if necessary.
- You may add cooked moong dal or chana dal to the recipe if you wish. Soak the dal in hot water for 15 minutes and then cook over stove top till they become soft but firm.
- You may also make this little spicy and for a variation by adding little sambar powder.