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- Duration: 20 minutes
- Serves: 4 people
Spice Level: Medium
If your family loves coconut flavour, you can use its oil as it will give a more intense flavour that pairs wonderfully with the subtle taste of snake gourd.
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This vegetable is known by various names, such as Padavalkayi in Kannada, Padval in Maharashtra and Podalangai in Tamil. According to legends, snake gourd increases one's knowledge.
- Snake gourd (padval), chopped into roundels (2 cups)
- Garlic (lehsun), chopped (4 cloves)
- Ginger (adrak), chopped (1/2 inch piece)
- MTR Haldi/Turmeric Powder ( 1/2 tsp)
- MTR Sambar Powder (1 tsp)
- Oil (2 tsp)
- Mustard seeds (sarson) (1 tsp)
- Water (2 cups)
- Salt (to taste)
For the Masala
- Coconut (nariyal), grated (1/4 cup)
- Groundnut (moonfali), roasted (1/2 cup)
- MTR Lal Mirch/Red Chilli Powder (2 tsp)
- Cumin seeds (jeera) (1 tsp)
- Grind all masala ingredients to a fine paste using little water. Set aside.
- Heat oil in a pan, add mustard seeds, ginger, garlic and onions. Allow the mustard seeds to sputter and garlic to lightly brown.
- Add the snake gourd pieces, MTR Haldi/Turmeric Powder, MTR Sambar Powder, salt and cook until the gourd has softened.
- Mix in the ground masala and water to make a gravy.
- Cook until the raw smell of groundnut disappears and the gravy thickens to desired consistency.
- Padavalkayi masala is now ready and can be paired with steamed rice or jowar roti.