INGREDIENTS:
Snakegourd - 1/2 kg.
Salt - to taste
Mustard seeds - 1/4 tsp.
Urad dhal - 1 tsp.
Chilli powder - 1/2 tsp.
Snakegourd - 1/2 kg.
Salt - to taste
Mustard seeds - 1/4 tsp.
Urad dhal - 1 tsp.
Chilli powder - 1/2 tsp.
OR sambar powder - 1 tsp.
Turmeric powder - 1/8 tsp.
Oil - 2 tablespoons
METHOD:
Cut snakegourd into thin 1" long pieces. Mix salt, and turmeric powder and marinate it for 10 minutes. OR you can skip marinating and directly fry. If marinating, squeeze out the excess water completely using your hand.
In a kadai, heat oil, add mustard seeds and urad dhal and when golden brown, add chopped snakegourd and sambar powder. Add 1/4 tsp. chilli powder if you want it more spicy (optional). Mix well. Stir in between and fry in medium low flame until it is fried and cooked crispy.
Oil - 2 tablespoons
METHOD:
Cut snakegourd into thin 1" long pieces. Mix salt, and turmeric powder and marinate it for 10 minutes. OR you can skip marinating and directly fry. If marinating, squeeze out the excess water completely using your hand.
In a kadai, heat oil, add mustard seeds and urad dhal and when golden brown, add chopped snakegourd and sambar powder. Add 1/4 tsp. chilli powder if you want it more spicy (optional). Mix well. Stir in between and fry in medium low flame until it is fried and cooked crispy.
Simple and nice fry curry.
ReplyDeleteSimple & nice dish....Just love snakeguard, would try ur version sometime.
ReplyDeleteSimple and delicious curry...looks tasty :)
ReplyDeleteSweet and simply but delicious saute..I love podalangai with dhal very much :)
ReplyDeleteMmmm..you are feasting your son days into his birthday! Fry kari looks good and easy way to make the kids eat this good veggie.
ReplyDeletenice to see fresh gourd.I make it with frozen which really has no fresh taste....yummy
ReplyDeletesimply superb!!looks delicious and perfect with rice.
ReplyDeleteMy Mom makes it in two different ways and this is the one I like the most... thanks for reminding me of those good old days... I hardly ever get fresh snake gourd in the US :-(
ReplyDelete