Snakegourd Saute

Here’s a quick Snakegourd Saute you can make for dinner or lunch as a vegetable side for plain rice. Snakegourd (potlakaya, padwal) is available in Indian grocery stores. This vegetable has a bland or slightly sweet taste and goes well with a variety of spices. Here’s a quick and simple saute. Snakegourd is a great vegetable to add to your diet as it’s low in calories and contains protein and fiber.

Servings: 4
Cooking Time: 20 minutes

Ingredients

• 7 cups snakegourd, quartered and cut into thin pieces
• Turmeric powder, a pinch
• 2 tsp cumin seeds, coarsely powdered
• 1 1/2 tsp besan (chickpea flour)
• 2-3 tsp red chilli powder
• 5-6 curry leaves
• 4-5 tsp vegetable oil
• Salt to taste

Preparation

1. In a large, microwave-safe bowl, place the snakegourd pieces and rub some salt into the pieces and set aside for 5 minutes. Microwave for about 5 minutes or until tender but not mushy.
2. Heat oil in a medium skillet. Add the curry leaves and fry for a second. Add the turmeric powder and the snakegourd pieces and saute on medium-high heat. If there’s excess water, increase the heat to high and let it evaporate. Turn down the heat and saute for 3-4 minutes until the pieces brown a bit.
3. Add the cumin powder and some more salt (as needed–it’s easy to oversalt this vegetable) and saute the snakegourd for about 2 more minutes.
4. Sprinkle the besan and saute for a couple more minutes and remove the snakegourd saute from heat.
5. Serve the snakegourd saute with plain rice.

Category: Vegan Vegetables - Members, Vegetables - Members, Vegetables - No-Onion No-Garlic - Members