This is yet another gem from my MIL's kitchen. I make this so very rarely and so I didn't realize that I have not posted it yet! This is so addictive and surprisingly my older one fell in love with it as well.
So I got to remind myself to make this as often as possible. This is the entry for Day 3 Week 4 of BM #30.
Potlakaya / Snake Gourd seeded and chopped 1 cup
Yogurt / Curds 1 cup (or as needed)
Turmeric a pinch
Mustard Powder 1 1/2 tsp
Salt as needed
Sugar as needed (Optional)
Seasoning (Oil 2 tsp, Chana Dal 2 tsp, Urad Dal 2 tsp, Cumin Seeds 1/2 tsp, Mustard seeds 1/2 tsp, Curry leaves few, Asafoetida 2 pinches, Dry Red Chillies 1-2)
To grind -
Coconut Powder (fresh or dry) 1 Tbsp
Green Chillies 3-4 (or as needed)
Method Of Preparation -
Wash, chop and boil the snake gourd. Squeeze out any extra water. It is okay if it is moist but not too much water.
Make a paste of green chillies, mustard seeds and coconut. (I would first make a powder of mustard seeds and then add in chillies and coconut!)
Add salt, sugar, turmeric and adjust the taste adding as much yogurt/curds as needed.
Finally, in a separate sauce pan, add oil and the rest of the seasoning and remove from the flame as soon as the mustard seeds pop and the dals brown.
Add this seasoning to the snake gourd-curd mixture and enjoy with rice!
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#30.
Preparation Time 20 min