Snake Gourd Veg (Podalanga kootu)

1) Snake Gourd - cut into small pieces - 300 gms
2) Cumin seeds - 2 tsp
3) Coconut, scrapped - 1/2 (1 cup)
4) Green chillies - 1 to 2
5) Mustard seeds - 1 tsp
6) Urad dal - 2 tsp
7) Asafoetida - 1 tsp
8) Salt to taste
9) Curry leaves - a sprig or two
10) Sunflower oil - 3 tsp

1) Cut the snake gourd into two length-wise, clean out the middle (seeds and the other moist portion), then cut into smaller pieces
2) Boil/steam the snake gourd pieces till they become soft
3) Grind the coconut, cumin seeds and green chillies together to form a coconut paste (add a little water while grinding, but not too much)
4) In a pan, heat some oil, add mustard seeds and urad dal. Once the dal turns a light red in colour, add the curry leaves and saute.
5) Add the snake gourd, coconut paste, a little water, hing and salt and stir.
6) This doesn't need to be boiled too much as the vegetable has already been cooked, take it off the heat after about two to three minutes

You can also add tumeric if you want to in this recipe.

This makes about 5 1/2 cups of vegetables

Number of Servings: 5

Recipe submitted by SparkPeople user TOLOOSE40.