Pudalangai Stir fry

 Pudalangai stir fry

The humble Pudalangai, or snake gourd, as it is called, is a nutrient powerhouse of key vitamins and minerals.It is a source of soluble fibre, and has consierable amount of vitamins such as Vitamin A, C, Ribolflavin, Thiamine and Niacin.

It aids in the detoxification process, and removal of the bad (LDL)cholesterol from the body.

Now coming to the recipe, 

Ingredients:

Pudalangai- 1.5 cups (chopped into slender crescents)

Salt- to taste

Ingredients to be ground into a paste:

Cumin seeds- 1.5 tsp

Shredded coconut-1 tbsp

Green chillies- 1 (depending on your tolerance levels)

For seasoning:

Oil-2 tsps

Mustard seeds -1 tsp

Red chillies- 1 or 2 (optional)

Notes:

A key factor which determines the cooking time here, is the quality of the pudalangai. Some pudalangai varieties have a thicker skin, and take a longer time to cook. The tender, young varieties do not take as much time to cook.

Preparation:

Take 2 tsps of oil in a kadai. Drop in the mustard seeds, and once it splutters, add the red chillies (if using).

Add the chopped pudalangai crescents, and saute on a medium flame. 

Make a smooth paste of the cumin seeds, coconut shreds and the green chillies, adding very little water. 

Add the prepared paste to the vegetables cooking in the kadai. Give a good stir to mix in the flavors.

Cook the vegetable covered. Check to see if the pudalangai is cooked tender . If not, sprinkle some water, and cook until the vegetable is done.

Transfer to a serving bowl, and enjoy this healthy stir fry, as a side for rice.

Notes:

1. Onions can be added,if preferred. If adding onions, add them, after the mustard splutters, before adding the pudalangai pieces.