SNAKEGOURD CHANNADAL CURRY

Snake Gourd Channa Dal Curry .image

 Many people may not like this  Vegetable because of it ‘s light Pungent smell or Bland taste .  Low Calorie Vegetable with lot of Health Benefits .Follow my recipe and your family will never notice the vegetable . Once you try the Curry it is going to be a must in your Grocery list. It all depends on how we Cook and ingredients we add . Pick medium , lighter tones of green which will have tender seeds and dont need to discard .Snake gourd is a bland Vegetable and need to add ingredients to make it palatable .  It is also known as Chinese cucumber , Potlakaya in telugu, pudalangai in Tamil, Pointed gourd in Hindi, Padwal , Padavala in Kannada is one of the Healthy vegetable. The common name Snake gourd refers to the narrow twisted elongated fruit .

             Perfect vegetable for those who want to loose weight as it low Calorie vegetable and keep weight under control.Because of its Water content it reduces dryness in the body.  Good source of fiber which helps people with Diabeties  and keeps digestive system Healthy. After buying try to Cook in Couple of days as it looses it freshness . Wrap in a Paper towel , then into Ziplock Bag and store in lower shelf of refrigerator . 

                    Don’t Skip Coconut mixture with sesame seeds, Curry powder and Lime juice . Key ingredients for the recipe. Serve with Steamed Rice / Phulka along with Microwave Papad , Home made Pickle and Yogurt raita. 

Recipe for 3 to 4 People .

Preparation time : 15 minutes Cooking time : 15 Minutes . 

COOKING TIPS:

1. Cook Snakegourd with Channa Dal and refrigerate .

2. Chop Onions and refrigerate . 

3. Grind Coconut Mixture with Toasted sesame seeds and refrigerate .

4. Don’t add more Water while Pressure cooking the Vegetable .

5. Don’t squeeze water . It will get Mushy and will loose all nutrients.

INGREDIENTS:image

1. Snake Gourd – 2 Long Medium ( Cut into Circles)

2. Channa Dal – 1/2 Measuring Cup ( Soak for 30 to 60 Minutes )

3. Onion – 1 Medium ( Chopped)

4. Grated Ginger and Garlic – 1 tbsp each

5. Oil – 2 to 3 tbsp

6. Salt and Turmeric – 1/4 th tbsp

7. Seasoning – Urad dal , Mustard seeds , Cumin seeds , Broken red chillies – 3 , Curry leaves .

8.  Home made Curry Powder – 1/2 to 1 tbsp ( Blend of red chilli Powder , Coriander and Cumin Powder, Garlic cloves and Coriander leaves with stems)

9. Juice of Lime – 1/2 and Finely chopped Coriander Leaves

10. To Grind : Grind 1/4 th Cup dry coconut with 2 Green Chillies , 2 tbsp roasted sesame seeds and Salt .

METHOD:image 1. Trim both sides of Snakegourd. If needed scrape the whitish layer with Peeler . Cut into Circles. Don’t remove the seeds . Adds crunch to the curry.

2. Wash Channa Dal 3 to 4 times and Pressure Cook with Snake Gourd Circles , image1/4 th Cup Water ( Don’t add too much water) and season with salt for 2 Whistles on medium high heat.

3. Once pressure comes down transfer to a plate and Cool down . Don’t squeeze the vegetable , it will get mushy. No water will be left to drain . You can even refrigerate Overnight too .

4. Heat 1 tbsp Oil and Saute Onions with 1 tbsp Cumin seeds, Turmeric, Curry leaves , Red chillies and Hing.  Once Onions are Brown add Grated ginger and Garlic and fry for Couple of minutes.

5. Add Cooked Channa Dal and Snakegourd and fry 3 to 4 minutes. Add one more  tbsp Oil .

6. Once light brown add Coconut mixture , Curry Powder . Mix gently . Squeeze Juice of Lime and Garnish with finely Chopped Coriander leaves.

                     CHECK for Salt and Spices and adjust accordingly . SERVE with Phulka/ Plain Paratha / Steamed Rice

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s