Stuffed potlakaya/snake gourd
Stuffed snake gourd is an amazing recipe and the taste is phenomenal. The recipe is prepared with simple ingredients. Whenever you have surprise guests, a feast with this recipe would be a remarkable experience. I’ve used toor dal/pigeon peas for stuffing. Toor dal is soaked, then ground with red chillies, cumin along with required amount of salt. The ground paste is stuffed in snake gourd pieces. They are shallow fried in a pan. Stuffed snake gourd is a very good accompaniment for hot steamed rice, rasam, any vegetable stew or sambar too. This is no onion no garlic recipe. Here I present delectable stuffed snake gourd which is served as a side dish to hot steamed rice and brinjal stew. Njoy Cooking, Serving n Savoring!
Course: Side dish
Cuisine: Telangana, India
Snake gourd/Potlakaya: 500 gms
Toor dal/kandi pappu: 3/4 th cup or two fistfuls
Red chillies: 6/7 nos.
Cumin: 1 tsp
Oil: 2 1/2 tbsp
Salt: As required
Coriander leaves: Few for garnishing.
Method of preparation:
1. Take 500 gms of tender snake gourd and rinse well with water.
2. Slit them longitudinally, remove the seeds and chop them into two inch pieces. Keep aside.
3. Take 3/4 th cup of Toor dal. Rinse with water and soak the toor dal in enough water for 1 hour.
4. Soak red chillies too, ten minutes before grinding.
5. Meanwhile, take a heavy bottomed vessel or pressure cooker. Keep the chopped snake gourd pieces and pour enough water to boil them. I’ve used soaked toor dal water along with normal water. Add a pinch of salt and turmeric too while boiling.
6. Boil the snake gourd pieces on high flame till raw smell goes away.
7. Switch off the flame and allow to cool down.
8. Drain the excess water if any. Don’t discard the water. The water can be used to prepare rasam or sambar.
9. Take a mixer grinder, put the soaked red chillies and toor dal. Add required amount of salt and cumin seeds. Already I’ve added few amount of salt while boiling snake gourd pieces. So adjust the quantity of salt accordingly.
10. Grind them to get smooth and fine consistency. Add little water if required.
11. Transfer the ground mixture into a bowl.
12. Take each snake gourd piece and stuff it with ground toor dal paste and keep in a plate.
13. Likewise stuff all the snake gourd pieces.
14. Now heat a pan and pour oil for shallow frying. Carefully place the stuffed snake gourd pieces into the pan. Do not overcrowd them. Give enough space for shallow frying.
15. Shallow fry on low flame for 5 minutes stirring at regular intervals. Keep the lid.
16. Carefully turn the snake gourd pieces and shallow fry the other side too.
17. Shallow fry the stuffed snake gourd pieces on both sides till the stuffing is completely cooked.
18. Transfer the first batch of fried snake gourd pieces onto a plate.
19. I’ve used 500 gms of snake gourd. So I’ve done the frying in two batches. Stuff the remaining boiled snake gourd pieces with the stuffing and fry them similarly as mentioned above.
20. Once the second batch stuffed snake gourd is fried completely, add the first batch stuffed pieces along with second batch and fry for a minute. Switch off the flame.
21. Now the delicious stuffed potlakaya/snake gourd is ready to serve hot. This tastes amazing when served hot. Garnish with coriander leaves and serve immediately from the pan.
22. Serve the stuffed snake gourd with hot steamed rice and brinjal stew.