I haven’t been cooking anything new lately. That explains the quiet here. Today when I was checking pictures on my laptop, I saw many that I am yet to post. So I thought of posting them before I forget the recipes. Sorry for not being able to take any new recipe requests or not being able to reply to emails/queries. Aayi got her computer/internet problems fixed recently, so I am hoping she would be able to post somethings here (if she finds time).
Snakegourd (paddale/padwale in Konkani) was one of my favorite vegetables while growing up. The staple at my home, with this vegetable was padwale randayi. I wanted to try something different this time and I made these. I had tasted them few years ago at a friend’s place in Belgaum. I don’t have her recipe, so I created my own version. It was yumm.
1 tender snakegourd (about 10-12 pieces)
1/2 cup onion
1/2 cup tomato
1 tea spn chilli powder
A pinch turmeric
1 tea spn garlic chopped
1 tea spn ginger chopped
2 tbl spn fresh/frozen coconut
1/2 tea spn garam masala
1/4 tea spn amchoor powder(optional)
Cut the snake gourd into about 2 inch round pieces. Cut open each piece on one side and remove all the seeds.
In a bowl, mix all the stuffing ingredients (all of them are used raw).
Stuff the stuffing into snake gourd pieces.
In a thick bottomed pan (or non stick pan), add a little oil. Keep the stuffed snakegourds, if there is any stuffing remaining, add that on top. Add 1/4 cup water, cover a cook on a very low heat. If required, you can gently move them around, but be careful not to break any of the pieces. Instead of cooking in a pan, you can even cook in cooker to same some time.
Serves : 2-3
Preparation time : 30-45mins