Snake Gourd & Milk Curry - Pudalangai Paal Curry

Serves 4
I found this fresh snake gourd at the Asian store and couldn't resist buying it. But once I got home,I had a tough time settling on what dish to prepare with it. Found this recipe in a magazine and it was surprisingly tasty when prepared.Though the recipes calls for Dhal ,it only makes it creamier and doesn't taste like a regular Dhal dish.Makes a great side for rice and rotis. I'm still trying to figure out why,but when I cooked this the smell strongly reminded me of 'saravan bhavan' :)

You'll Need:
Snake Gourd - 250 g ( 1/2 a long one)
Moong Dal - 1/2 cup
Boiled Milk - 1 cup
Onion - 1 big (finely chopped)
Mustard seeds - 1/2 tsp
Ural dal - 1 tsp
Ghee - 3 tsp
Curry leaves - 1 sprig
salt as needed
To Roast and Grind in 1 tsp of oil :
Urad dal - 1 tbsp
Cumin seeds - 1 tsp
Green Chilli - 2 -3
Grated coconut - 3 tbsp

Method:
-Clean the Snake Gourd and scrape the skin slightly. Cut into half lengthwise and remove the seeds.Chop into medium size pieces.
-Soak the moong dal for 30 minutes in water.
-To a pressure cooker, add the moong dal, snake gourd,3/4 cup water,little salt and cook for 1 whistle on high and simmer for 5 minutes.
-To a pan add one tsp of oil,when it heats up add the urad dal and cumin and saute until the urad dal slightly browns.Then add the green chiili and coconut and saute for 3-4 minutes on a low flame,until the coconut is slightly browned.Let it cool .Grind to a fine paste ,adding little water.
-To a pan add the ghee and when it heats up splutter the curry leaves,cumin and mustard seeds.Add the chopped onion and saute until they turn slightly brown.
-Add the cooked Dhal and Snake gourd mixture and mix well.Next add the ground paste and mix well.
-Add the boiled milk,mix well and check for salt.Add salt if needed.Check for the consistency, if you want it to be more thin add some water.
-Let the mixture simmer for 4 -5 minutes . Done !

Thanks for stopping by ! Happy Cooking !

Sending this to 'Only Traditional Recipes' Guest hosted at 'Jiya's Delicacies' and  Pari's space...

Stuffed Snake Gourd Curry - Pudalangai Curry

Serves 3
Snake Gourd is a very nutritious vegetable.I usually use it to make Sambar or Dhal .Weekends are when I usually try out new dishes,cause that's when I get at least an hour of undisturbed cooking time with Hubby taking care of little girl. So this weekend i was left with a snake gourd and decided to try out one of Tarla Dalal's recipes.It turned out tastier than we expected. I've stuffed the snake gourd with Corn & Mint,you can replace the corn with mashed potatoes or paneer. Similarly the Mint leaves can be replaced with Fenugreek leaves or Palak. Fresh and tender snake gourds work best for this recipe.The gravy is extremely creamy and delicious and you could also use it for preparing other Kofta curries.



Ingredients:
Snake gourd - one  medium one
For the Stuffing :
Boiled Corn - 4 tbsp
Grated coconut - 4 tsp
Mint leaves - leaves from 8 big sprigs.(chopped finely)
Coriander leaves - 3 sprigs(chopped finely)
Sambar powder - 1/2 tsp
Fennel Powder - 1/2 tsp
Salt  as needed
oil -  for shallow frying.
For the Gravy:
Tomatoes - 2 big
Besan/Chickpea flour - 1 heaped tbsp
Cloves - 1
Bay leaf - 1 small one
Whole black pepper corns  - 5 - 6
Cumin seeds - 1/2 tsp
Turmeric Powder - 1/4 tsp
Red Chilli Powder - 3/4 tsp( you can add more)
Cashew nuts - 5 -6
Kasoori methi - 1 tsp
Garam Masala powder - 1/2 tsp
Coriander leaves - 4-5 sprigs(chopped finely)
Boiled Milk - 1/2 cup
oil - 1 tbsp
salt as needed

Method:
For the Snake Gourd:
-Clean the snake gourd,scrape the skin slightly with a knife.Cut the snake gourd into 2 - 3 inch pieces and slit them on one side.Scoop out the pulp& the seeds from inside the snake gourd.Boil the snake gourd in a pot of hot water with salt,till they are cooked.Drain the water and remove the snake gourd.
-Pulse the corn along with the coconut,sambar powder and fennel powder in a blender for just 2-3 sec,until it's just crushed and everything is combined.Transfer the contents of the blender to a bowl.
-Add the mint leaves,coriander leaves and salt to the mixture and mix well.Stuff the mixture inside the slit snake gourd.Secure them with toothpicks to hold the mixture in place.
-To a broad pan add oil around 3 -4 tbsp and when it heats up add the stuffed snake gourds.Let them cook on medium flame on one side until they are golden brown.Remove the toothpicks and gently turn them to cook on the other side too,around 8 minutes on each side.

For the Gravy:

-Grind the tomatoes to a fine paste.

-Boil the cashew nuts in 1/4 cup of water until it becomes soft.Cool and grind to a fine paste.

-Heat oil in a pan,when it heats up splutter the cloves, bay leaf,cumin seeds and whole pepper corns.

-Now add the besan and saute on a low flame until it slightly changes color and releases a nice aroma,around 4-5 minutes.

-Add the tomato paste,red chilli powder,turmeric powder and mix well.Let it cook for another 5 minutes or until it starts oozing out oil.Add 3/4 cup of water,cashew nut paste and salt.Mix well and let it boil for another 4-5 minutes on a low to medium flame.Check for salt.Add more water if you feel that the gravy is very thick.

-Add any left over stuffing and the snake gourd and let it simmer for 4-5 minutes.

-Add the milk,coriander leaves and kasoori methi and mix well.Let if cook for another 3 -4 minutes.Done !

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