Snake Gourd with Telagaku

29 Jan

Potlakaya Telaga pindi Aku Kura


Snake Gourd 1 small
Telaga pindi Aku (Achyranthes-sanguinolenta) 1 small bunch
Green Chiles 2
Garlic 6 cloves
Salt to taste


Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Broken Red Chiles 5
Curry Leaves 4
Oil 1 tsp

Method of preparation:

Wash, remove ends, lightly peel and cut snake gourd into 4 inch long cylinders.
Now remove all the seeds and chop snake gourd cylinders into thin circles (app. 2 cups).
Clean, pluck and thoroughly wash telaga pindi leaves.
Remove stems, wash and slit the green chiles.
Peel the garlic cloves.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add garlic cloves, green chiles and telagapindi leaves.
Once leaves wilt a bit, add snake gourd circles and salt.
Cook covered on low – medium flame until snake gourd circles are soft and thoroughly cooked.
Serve hot with chapati or steamed rice and dollop of ghee.

Notes: Make sure not to under cook snake gourd.

2 Responses to “Snake Gourd with Telagaku”

  1. nirmala May 10, 2009 at 10:23 pm #

    hi may i knw wht is telaga pindi leaves,am impressed wid ur recipe bt as am frm raayalaseema in andhra, i hv never heard this name. so plsss let me knw with a pic r evn if v can use other altrnativ leaf ??????

    • anusharaji May 16, 2009 at 9:54 am #

      you can use any leaves which doesnt have any pungent taste in this dish. leaves like amaranth (thotakura), methi (fenugreek leaves), spinach (palakura), etc..

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