Snake Gourd is called Podale in Konkani. Mostly this vegetable is stir-fried like poriyal or used with dal to make kootu varieties. But to my surprise.. one Goan restaurant served them as appetizer in a buffet and that's how I got the idea for this recipe. Well.. those were deep fried with semolina and stuffed with meat. You must have probably had a shot of these if you've already tried any of those Mangalorean style buffets.
Snake gourd cooked with moong dhal, a speciality dish from Tamil Nadu often served with rice.
Dry fry pudalangai poriyal, an authentic dish from Tamilnadu served with plain rice and lentils. (Snake Gourd / Potlakaya / chichinda)