Snake Gourd Sabji (Podalanga Poduthuval)

June 16th 2010

This is a simple and easy side dish that can be eaten along with any south Indian soup - sambar, rasam and the like. On the rare occasion that the Indian store has this vegetable available, I tend to buy it fresh and then make this dish. It does taste different from the original vegetable that you get in India (not as flavorful) but much much better than the frozen variety.

Difficulty level : Easy 

Time:  under 30 min

Ingredients

• 3-4 snake-gourd cut into small cubes
• turmeric powder ( a pinch)
• oil
• mustard ( 1 tbsp)
• urad and chana dal ( 1 tbsp each)
• curry leaves ( a few)
• scraped coconut ( 1 tbsp)
• green chillies (3-4)
• salt ( to taste)
• hing or asafoetida ( a pinch)

Method de Preparation

1. Wash and cut snake-gourd into very small cubes.
2. Take oil in a pan, add the mustard and when it splutters, add the urad and chana dhal.
3. When both slightly brown, add a pinch of asafoetida (hing).
4. Then add the vegetables and a pinch of turmeric.
5. Close partially for the first few minutes with a lid so the vegetable can cook.
6. When you see the snake gourd become lighter or cooked ( to remove any uncertainty take a piece out and squish with your fingers to check), add the coconut and the green chillies ground together or just as is.
7. Top off with salt and curry leaves.