Pudalangai or Snake gourd is one of my favorite veggie but after coming to US I didn’t try this veggie much. It wasn’t as tender as I get in India. So started having love hate relationship with this veggie. :-) Last month my BFF’s mom prepared this subzi and that’s when I remembered this veggie again. We usually prepare kootu with this veggie but I wanted to try the dry curry. So I went with this no onion – no garlic curry and this go well with rice and also with roti.
It is a simple curry with few spices. All you need to do the tadka and fry the spices in the oil and then add the veggie and cook till it becomes tender and soft. And the spices are coriander powder, red chilly chilli powder with turmeric. These three when combined with salt can create a great magic in food. The key thing here is your first fry the spices and then add the chopped veggie.
- Chopped Pudalangai / Snakegourd – 2 cups
- Dhaniya / Coriander powder – 2 tsps.
- Red chilly powder – 1 tsp
- Turmeric Powder – 1/2 tsp
- Salt – 3/4 tsp
- Ghee or Oil – 1 tbsp
- Hing – 1/2 tsp
- Cumin Seeds – 2 tsps
- Water – 3 tbsps
- Heat the kadai or pan and add oil or ghee.
- Once it is hot, add the cumin seeds.
- As they start to splutter add the hing and dry masalas. (Red chilly powder, coriander powder and turmeric powder).
- Reduce to medium heat and fry for 30 to 45 secs and then add the veggie.
- Add salt and sprinkle some water.
- Cover and cook for 3 minutes.
- Check if the veggie is cooked and tender. If not sprinkle some more water, cover and cook for couple more minutes.
- Now remove the lid and cook till the water meters evaporated.
- When your frying the dry masalas, make sure the heat is in medium flame.
- Don’t fry the masalas for more than minute. It might get burnt taste.
- You can add the masalas later too i.e. after adding the veggie.
- You can add onions and garlic too for more flavor. But I prefer it this way.