Snakegourd Curry (aka potlakaya, padwal) is a simple and easy curry you
can make in a few
minutes. Although the name of this vegetable sounds forbidding, this
watery
vegetable is like bottlegourd in taste and offers several nutrients,
including some protein, fiber, and carbohydrates.
Snakegourd is available in Indian and Asian grocery stores.
Servings: 3 Cooking Time: 15
minutes
Ingredients
2 cups snakegourd, sliced into thin circles or
semi-circles
2 tsp moong dal (split moong bean)
Salt to taste
For Seasoning
3 tsp vegetable oil
2 tsp urad dal (black gram)
1 tsp mustard seeds (rai)
2-3 red chillies, cut into pieces
4-6 curry leaves
Turmeric powder, a pinch
Preparation
In a large bowl, add the snakegourd pieces and moong
dal; rub some salt
into the pieces and set aside for 5 minutes.
Heat oil in a medium skillet. Add the urad dal and
fry until it starts
to turn golden. Add the mustard seeds. As they start to pop, add the
red chillies and curry leaves, and turmeric and fry for a few seconds.
Add the snakegourd and some more salt (as
needed--it's easy to oversalt this vegetable) and water, and cover
and cook on low heat, stirring occasionally, for about 6-8 minutes or
until tender.
Remove the lid and let any moisture evaporate.
Remove from heat, and serve the snakegourd curry with
rice.
Cooking Tip
When cooked, snakegourd shrinks in quantity, so add a 1/4 cup extra for
every cup of finished curry you need.
You can also add freshly grated coconut to this curry towards the end.
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