Onion Stuffed Snake Gourd
Potlakaya Ulli Karam.
Snake gourd is seeded and briefly boiled in salted water till tender. A spice mixture is made with onions and red chili powder. The coarse onion mixture is then stuffed into snake gourds and cooked in tempered oil till soft. Serve potlakaya ulli karam with steamed rice or with roti.
Makes: around 6 Onion. Stuffed Snake Gourd.
Ingredients:
Snake Gourd 3 (around 8 inch Long)
Onion 1 Large
Red Chili Powder 1 tsp
Garlic 4 Cloves
Tamarind 1 inch sized Ball
Cilantro few Sprigs
Salt to taste
Talimpu:
Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Asafoetida a pinch
Curry Leaves 4
Oil 1 tsp
Method of preparation:
Wash and finely chop the cilantro leaves.
Lightly bruise the garlic cloves without peeling.
Peel the snake gourd leaving some of the peel intact.
Remove ends and wash the snake gourd.
Cut the snake gourd into halves and discard all the seeds.
If using a long snake gourd, cut the snake gourd into 3 – 4 inch long pieces.
Bring to boil around 2 cups of water, add snake gourd halves, tamarind and salt.
Boil till snake gourd becomes little soft but still holding its shape.
Peel and roughly chop the onion.
Coarsely grind onion, red chili powder and salt.
Stuff around 1 1/2 tbsps of the ground onion mixture into each snake gourd cylinders.
Make sure to stuff leaving around half an inch from the ends of the snake gourd.
Heat oil in a nonstick pan, add all talimpu ingredients in order and add whole garlic cloves.
Immediately place the stuffed snake gourd onto the pan and sprinkle little water.
Cook covered on low flame for around 5 – 8 minutes or until snake gourd cooks completely.
Uncover and fry the snake gourd on both sides till it turns golden brown on the skin.
Garnish with cilantro and serve onion stuffed snake gourd with steamed rice.
Notes: Not boiling the snake gourd before stuffing takes longer time to cook the stuffed snake gourd.
Suggestions: If the snake gourd is not cooked properly, add a splash of water to the pan and cook covered on low flame till done.
Variations: When stuffing the raw snake gourd with ground onion mixture, add thick tamarind pulp to the mixture.
Other Names: Onion Stuffed Snake Gourd, Potlakaya Ulli Karam.
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Cilantro Stuffed Eggplants
Gutti Vankaya Kothimera Karam.
Cilantro stuffing is prepared with cilantro, coconut, ginger and green chiles. Eggplants are stuffed with the cilantro mixture and cooked on low heat till done. It is then stir fried with leftover stuffing mixture till golden brown in color.
Makes: 4 Gutti Vankaya Kothimera Karam.
Ingredients:
Baby Eggplants 4 medium
Green Chiles 3 – 4
Ginger 3 (1 inch pieces)
Grated Coconut 2 tbsps
Cilantro 1 1/2 Cups Packed
Salt to taste
Talimpu:
Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Asafoetida a pinch
Curry Leaves 6
Oil 1 tsp
Method of preparation:
Clean, wash and roughly chop cilantro.
Remove stems, wash and roughly chop the green chiles.
Peel and roughly chop the ginger.
Wash thoroughly and pat dry eggplants.
Remove stems if you prefer and slit twice vertically keeping one end intact.
Grind cilantro, coconut, green chiles, ginger and salt into smooth paste with least amount of water.
Stuff around a tbsp of the prepared cilantro stuffing into each eggplant.
Keep the stuffed eggplants onto a place the reserve any leftover stuffing mixture for later use.
Heat a tsp of oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, slowly place the stuffed eggplants.
Fry briefly and pour half a cup of water and cook covered for 5 – 10 minutes until the eggplants are soft.
Once the eggplants are cooked properly, uncover and fry till the skin turns light golden in color.
Stir in leftover cilantro paste and stir fry on high flame till most of the moisture is gone and the paste sticks to the eggplants.
Remove from heat and serve with steamed rice or with roti.
Notes: Make sure the insides of the eggplants are cooked properly.
Suggestions: Adjust the cooking time according to the size of the eggplants. If the stuffing becomes too runny, add more cilantro and coconut and grind to make the stuffing thick.
Variations: check out the other eggplant recipes here.
Other Names: Cilantro Stuffed Eggplants, Gutti Vankaya Kothimera Karam.
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