P0TLAKAYA KOBBARI KURA

INGREDIENTS

Potlakaya – 1 medium size [ 2 to 2 1/2 cups]

Finely chopped onions – 2 medium size

Turmeric powder – 1/8 tsp

Salt to taste

Green chillies – 2 slit

TALIMPU

Oil – 2 tbsp

Urad dal – 1 tsp

Mustard seeds – 1/2 tsp

Cumin seeds – 1 tsp

Mashed garlic – 3 cloves

Broken red chillies- 6 pieces

Curry leaves- few

METHOD

  1. Potlakaya (snake gourd) has a natural whitish layer coated over them. This has to be scraped off with a knife first.
  2. Cut the snake gourd to 2 to 3 pieces and cut them vertically. Discard the seeds and the pith or the white pulp.
  3. Cut it into small pieces. Wash and boil in water for 5 to 6 minutes till it softens. Strain in a colander and keep it aside.
  4. Heat oil in a wide pan. Add urad dal and fry for 10 seconds, then add mustard seeds, cumin seeds and mashed garlic. Mix well.
  5. Then add broken red chillies and curry leaves and fry for 10 more seconds. Add onions and green chillies.
  6. Add salt and turmeric powder and mix well. Cook on medium flame till the onions turn soft.
  7. Add boiled snake gourd pieces and cook on high flame for 2 to 3 minutes. Then cook on medium flame for 6 to 7 minutes.
  8. Add freshly grated coconut and fry for another 6 to 7 minutes. Switch off the flame. Serve with rice.

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