Snake Gourd Stir Fry

It’s a simple poriyal and has a unique taste. Podalangai poriyal is easy to prepare but we should marinate with any dal & salt before 15 min to cooking. If you are following this one, it becomes soft and very tasty. In my nativity, they used fresh snake gourd (from their own farm house), it gives the typical taste of this veggie…

But what can others do???  I suggest you all; at least if you buy these veggies you try to cook on the same day. Don’t keep it refrigerator for long days… It would change the nature of this veggie. This snake gourd stir fry goes well with any steamed rice and chapatti.

Ingredients

Snake Gourd – 2 (big)

Chopped Onion – 1 (big)

Red Chilli – 2

Sliced Green Chilli – 3

Toor Dal – 4 tsp

Urad Dal – 1 tsp

Mustard Seeds – ½ tsp

Grated Coconut – 4 tsp

Fennel Seeds – ½ tsp

Cumin Seeds – ¼ tsp

Oil – 1 tsp

Curry leaves - few

Salt

Method

Wash and cut the snake gourd into two tubes and halves the tubes vertically. Then remove the centre portion, and chop into thin pieces.

In a medium bowl, add snake gourd, toor dal, and salt and mix well, then keep it aside for 15 min.

In a Maxie jar, add fennel seeds, grated coconut and cumin seeds and then grind it well. Don’t add water.

Heat a pan with oil, add mustard seeds, and then add red chill, green chilli, urad dal one bye one. And cook for a min till it becomes slight golden brown color.

Now add curry leaves, onion and sauté for 3 min till it becomes mushy. Then add the chopped snake gourd, salt, sprinkle a handful of water, mix well, close with a lid and let it cook for 5 minutes.

Add the coarsely coconut mixture and mix well. Close the lid and keep simmer for another 2 to 3 min.

Once the mixture becomes dry and the raw smell of snake gourd goes well, then switch off the flame and transfer into serving bowl. Garnish with some coriander leaves.