Ingredients (Serves 5 – 6)
1. Snake gourd / padavalanga – 1 medium (Remove the middle portion and chop into small pieces)
2. Oil (coconut oil / mustard oil) – 1 tbsp
3. Mustard seeds – 1/2 tsp
Cumin seeds – 1/4 tsp
Dried red chilly – 1, broken
4. Curry leaves – A few
Green chilies – 2, chopped
5. Turmeric powder – 1 pinch
6. Yoghurt, beaten – 1 cup or as required
7. Salt – To taste
8. Cilantro – 1 tbsp, chopped
Method
Heat oil in a pan over medium heat. Splutter mustard seeds and then add cumin seeds and dried red chilli. Stir for a few seconds until cumin seeds splutter and then add turmeric powder. Stir for a few seconds and then add curry leaves, green chilly, chopped snake gourd and salt, to taste. Cover and cook over low heat, for about 10 minutes, stirring occasionally until done. Add beaten yoghurt. Mix well and switch off. Taste-check for salt. Sprinkle chopped cilantro. Serve with rice and other side-dishes.
Add comment