Snake Gourd Poriyal Bhaji/Sabji
Pudalangai Poriyal
Mamta Gupta
This vegetable has this name, because it looks like a green snake. It can be cooked in many ways, like a dry Sabji, mixed with dal, like Chana Dal and Bottle Gourd, North Indian Style or added to meats. Serves 4.
Edited October 2019
Ingredients
400 gm. snake gourd (approximately 2 gourds)
1 1/2 tsp. vegetable oil
1 tsp. black mustard seeds (rai)
1 tsp. urad/Urid Dal, skinless/washed
1 tsp. chana dal
3 dry red chillies (optional, omit if you like food mild)
10-12 curry leaves (kari patta)
1 tsp Curry Powder or Sambhar Masala
1 tbsp. fresh or dessicated coconut (if using dessicated coconut, soak in a little warm water in warm water).
Salt to taste
Instructions
Wash, dry, peel and chop snake gourd thinly.
If using dessicated coconut, soak in a little warm water. Drain before adding to the dish.
Heat oil in a pan and when hot add mustard seeds. When they crackle, add urad and chana dals, red chillies and curry leaves. Stir-fry for a few seconds.
Add sliced gourd, salt, sambar/curry powder and coconut.
Stir, cover and cook on low-medium heat until tender, stirring a few times in between. If it look too dry before it is tender, add a little water.
Turn heat up and stir fry until all water is absorbed and vegetable looks shiny. Adjust seasoning.
Serve with any Indian meal like rice and dal or sambhar. We love it with Plain Parathas .
