This is a typical Manglorean Konkani way of preparing the vegetable. The distinctive taste comes from the Manglorean Vegetable Powder. But if you can't find Manglorean Vegetable Powder, you can use any other (red) Vegetable Powder.
Ingredients :
1/2 kg Snake Gourd / Podwole / Parwal
1 tsp coconut oil (regular oil will also be ok, coconut gives it a better flavour though)
1 tsp split black gram (urad dhal)
1 - 2 sprigs curry leaves (about 12 leaves)
2 - 4 dried red chillies
1 tsp mustard seeds
2 - 3 tbsp vegetable powder (to your spice levels)
salt to taste
1/2 coconut grated
pulp extracted from a marble sized ball of tamarind (or juice of lemon to taste)
Method :
Clean the Snake Gourd / Podwole / Parwal, you can use the skin, you don't need to peel it.
Cut it in half down the length and deseed.
Make thin slices.
In a pan, heat the oil.
Temper with urad dhal, curry leaves, red chillies and mustard seeds.
Now add the Snake Gourd / Podwole / Parwal and fry lightly.
Add the vegetable powder, cover and cook on a low flame.
If it dries up, add water a tsp at a time.
When the Snake Gourd / Podwole / Parwal is almost cooked, add the coconut and tamarind pulp/lime juice. Stir well and cover and cook till done.
Serve hot with rice and dhal or a side with any poli.
In the picture above, I've served it with appams and a chicken coconut curry.
No comments:
Post a Comment