Snake Gourd Moong Curry

25 Dec

snakegourd_moong_dal
Potlakaya Pesarapappu Kura.

Snake gourd is chopped into circles and boiled in water till soft. Moong dal is boiled separately till soft but whole and added to the cooked snake gourd. Serve snake gourd with moong dal over steamed rice and dollop of ghee.
Makes: around 3 Servings of Snake Gourd Moong Curry.

Ingredients:

Snake gourd 1 Large
Moong Dal 1/4 Cup
Green Chiles 2 – 4
Ginger 1 inch Piece
Turmeric Powder a Big Pinch
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Peel, wash and grate the ginger.
Discard the seeds and chop the snake gourd into small circles.

Wash moong dal in water and boil in a cup of water for around 15 minutes.
Once moong dal is translucent but whole and soft, strain it.
Remove stems, wash and finely chop the green chiles.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and ginger.
Fry for few seconds, add cooked snake gourd and fry for couple of minutes.
Alternatively, if snake gourd is tender, cook covered in the pan till soft instead of boiling it.

Stir in cooked moong dal, turmeric powder and salt.
Fry for few minutes and remove from heat.
Serve snake gourd moong dal curry over plain steamed rice and dollop of ghee.
Notes: Make sure moong dal is boiled well before adding to the pan.

Suggestions: Adjust spice with green chiles. If snake gourd is not cooked well, put the curry back on heat and cook covered on low flame till done. Add a splash of water if required.
Variations: Check other recipes with snake gourd here.
Other Names: Snake Gourd Moong Curry, Potlakaya Pesarapappu Kura.

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