Snake gourd is known as Padwal (Marathi), Parval (Hindi) and Potlakaya (Telugu). Snake gourds contain iron, magnesium, potassium, manganese, vitamins A, B, and C, fiber, calcium, and phosphorus. You can use Snake gourd exactly like bottle gourd.
Ingredients:
- 2 cups snake gourd pieces
- 3 green chilies
- 7-8 curry leaves
- 1 tsp turmeric powder
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- ¼ tsp hing
- Salt
- 1 cup plain yogurt/dahi
Method:
- Wash and dry snake gourds
- If they are tender, no need to peel them
- Cut into halves
- With the help of spoon, remove the central part and discard
- Slice into cresent shaped pieces (as shown in the pic)
- Cut green chilies in small pieces
- Take a pot, add oil and heat it
- Add mustard seeds and cumin seeds and let them crackle
- Add hing
- Then add curry leaves and green chili pieces
- Once chili pieces cook well, add snake gourd pieces and mix well
- Add turmeric powder and salt, mix well
- Cook it covered until snake gourd pieces become soft
- Lastly, add curd and mix well
- Adjust salt
- Cook the curry covered for 3-4 minutes
- Turn off the stove
- Serve with rice or roti.
Back to Savi’s Kitchen!