I have always been quite fond of pudalangai/ snake gourd (scientific name: trichosanthes cucumerina). While it is cooked in different ways, my favourite is pudalangai kulambu – the recipe of which I will share when my mother cooks it. In the meantime, here is my mother’s recipe for fried snake gourd.
Pudalangai Varai/ Fried Snake gourd
Time taken: 20 mins
- Pudalangai/ Snake gourd – ½ cup, chopped
- Red chillies – 1 or 2
- Onion – ½
- Fennel seeds – 1 tsp
- Curry leaves – 1 sprig
- Crushed garlic – 1 tsp
- Coconut – 2 tbsp, freshly scraped
- Turmeric – ¼ tsp
- Salt and pepper, to taste
- Low fat oil – 1 tbsp
- Clean the snake gourd and chop it up finely. Mix some salt and keep aside.
- Heat a tbsp oil in a pan and fry the chopped red chillies, onion, fennel seeds and curry leaves for 2 mins.
- Add the finely chopped and salted snake gourd to the pan and continue stir-frying for 5 mins.
- Add 1 cup of water and season with salt to the pan. Cover and let the snake gourd cook till the water dries up.
- Remove the cover and add the crushed garlic, freshly scraped coconut and turmeric powder. Season with salt and pepper, as per your taste. Mix well and let it cook for 2 mins.
- Serve hot with rice.
Recipe source: Raji Thillainathan.