Snake Gourd with Onion
Potlakaya Ulli Karam.
Snake gourd is peeled and chopped into small pieces. They are then cooked in oil along with coarsely ground shallots and green chiles mixture. Serve snake gourd with onion over plain steamed rice or with roti.
Makes: around 2 Servings of Snake Gourd with Onion.
Snake Gourd 1 Medium
Shallots 3 – 4
Green Chiles 2
Salt to Taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Peel, wash and remove the ends of snake gourd.
Discard the seeds and chop the snake gourd into small pieces.
Peel and roughly chop the shallots.
Wash, remove stems and roughly chop the green chiles.
Using mortar and pestle, thoroughly crush the onion and green chiles along with enough salt.
Alternatively, use a spice grinder and pulse the onion and green chiles couple of times.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped snake gourd, ground onion green chile mixture and salt.
Cook covered on low flame for around 8 minutes.
Add few splashes of water if necessary and stir occasionally while cooking the snake gourd.
Once snake gourd turns soft, remove from heat.
Serve snake gourd with onion over plain steamed rice or with roti.
Notes: Make sure snake gourd is cooked well.
Suggestions: Adjust spice with green chiles.
Variations: Check other snake gourd recipes here.
Other Names: Snake Gourd with Onion, Potlakaya Ulli Karam.