Vegetables which grow in vine are very good for health. They are low are sugar and calories and rich in minerals and nutrients. Snake gourd is one such vegetable. If you have never heard of snake gourd or looking for a simple recipe with the vegetable, this one is for you. With bare minimum ingredients it can be made as a tasty side dish for rice. As with any poriyal recipes I like to have them topped with yogurt.
Ingredients:
Serves - 2
Snake gourd / Pudalankai - 2 cups (see notes)
Toor dhal - 2 tbsp
Grated Coconut - 2 tbsp
Salt - to taste
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Red chilli - 1
Curry leaves - a few
Method:
Wash and cut the ends of the snake gourd. Cut into four lengthwise. Remove the flesh and seeds inside and discard. Stack the cut pieces and slice thin. In a saucepan sprinkle little salt and turmeric powder. Add the sliced vegetables and cook covered for 5 minutes. When cooked, drain the water and allow the cooked vegetable to cool. In the same water add the toor dhal and cook partially covered for 5 minutes. The toor dhal should be cooked through but still hold its shape. Drain the water. In a frying pan add oil and splutter the mustard seeds and urad dhal. Add the broken red chilli and curry leaves with salt. Add the cooled snake gourd and fry for a minute. Now tip in the toor dhal and mix well. Add the grated coconut and fry for a minute. Turn the heat off and let it rest for 5 minutes. Transfer to a serving bowl and serve warm as a side.
Notes: I used 2 snake gourds about a feet in length.
Linking this to Priya's Vegan Thursdays.
Serves - 2
Snake gourd / Pudalankai - 2 cups (see notes)
Toor dhal - 2 tbsp
Grated Coconut - 2 tbsp
Salt - to taste
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Red chilli - 1
Curry leaves - a few
Wash and cut the ends of the snake gourd. Cut into four lengthwise. Remove the flesh and seeds inside and discard. Stack the cut pieces and slice thin. In a saucepan sprinkle little salt and turmeric powder. Add the sliced vegetables and cook covered for 5 minutes. When cooked, drain the water and allow the cooked vegetable to cool. In the same water add the toor dhal and cook partially covered for 5 minutes. The toor dhal should be cooked through but still hold its shape. Drain the water. In a frying pan add oil and splutter the mustard seeds and urad dhal. Add the broken red chilli and curry leaves with salt. Add the cooled snake gourd and fry for a minute. Now tip in the toor dhal and mix well. Add the grated coconut and fry for a minute. Turn the heat off and let it rest for 5 minutes. Transfer to a serving bowl and serve warm as a side.
Notes: I used 2 snake gourds about a feet in length.
Linking this to Priya's Vegan Thursdays.
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