Wednesday, November 20, 2013

STUFFED SNAKE GOURD

STUFFED SNAKE GOURD

This dish is made of snake gourd, which we call "Poddale" in Konkani. It is called "Podalangai" in Tamil, "Padavalkayi" in Kannada and "Chichinda" in Hindi. You will find more information about the snake gourd here.

Did you know we make dosas using the Snake Gourd seeds? Check out the recipe for Snake Gourd Seeds Dosa, also for another dish called Podalangai (Snake Gourd) Kootu.

For today's dish,  we shallow fry snake gourd rings which are stuffed with boiled potatoes and masala. It makes a good accompaniment to the main meal.

I hope you will like this dish as much as we do!




Ingredients:
  • Snake Gourd, small in size, 1
  • Boiled Potatoes, medium-sized, 2
  • Onion, finely chopped, 1
  • Green chillies, chopped, 2
  • Chilli Powder, 1/2 - 1 tsp, as per taste
  • Coriander Powder, 1 tsp
  • Fresh Lemon Juice, 2 tsp
  • Coriander Leaves, chopped, 1 tbsp
  • Salt, to taste 
  • Semolina (Rava), 2 -3 tbsp
  • Oil, for shallow frying
Method:
Wash and scrape the outer skin of the snake gourd
Cut the snake gourd into rings of about 1 inch in thickness
Scoop out the pulp and the seeds
Steam these rings for about 15-20 minutes till they are done taking care not to over cook them. Keep aside.
Mash the boiled potatoes and combine this with chopped onions, green chillies, chilli powder, coriander powder, coriander leaves, salt, and fresh lemon juice. Mix well
This forms the stuffing for the snake gourd rings
Stuff this mixture by tightly packing it into each of the snake gourd rings
Heat a non-stick tawa and when hot grease it with a little oil
Coat each of the stuffed snake gourd rings with semolina on both sides
Shallow fry these rings on medium heat till they are golden brown on both sides
Serve hot