Cuisine: Andhra Pradesh state of India
Ingredients:
Snake gourd - 1 kg
Coconut oil - 4 tablespoons
Chana dal (split Bengal gram) - 1/2 teaspoon
Urad dal (split Black gram) - 1/2 teaspoon
Mustard seeds - 1/4 teaspoon
Cumin seeds - 1/4 teaspoon
Garlic cloves - 10
Dry red chili - 2
Curry leaf - 1 sprig
Red chili powder - 1/2 teaspoon
Salt - as required
Turmeric powder - 1/4 teaspoon
Method:
Take a knife and scrape off the green / gray layer on the snake gourds. The, cut them into halves length wise and remove the seeds. Chop the halves into little pieces. Add some salt to the snake gourd pieces and mix. Then, put them into a thin cloth and squeeze to remove all the water content. Heat oil in a kadai and add chana dal and urad dal. Once they turn slightly golden brown, add mustard seeds and cumin seeds. Once they start spluttering, add garlic cloves. After a few seconds, add dry red chilies and curry leaves. Then add the snake gourd pieces. Fry them until they are soft and some pieces are slightly brownish. Keep sauteing frequently. Add salt, red chili powder and turmeric powder. Mix well and turn off the stove. Serve as a side dish along with rice and sambar.
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