Stuffed snakegourd

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.
stuffed snakegourd1

Serves : 2-3
Preparation time : 30-45mins

17 thoughts on “Stuffed snakegourd”

  1. This is a good recipe. Also, I have tried a recipe wherein the stuffing of potato (Potato wada stuffing) is filled up in snakegourd and it is cut into pieces. The pieces are then rolled in semolina and shallow fried.

  2. THank you Shilpa for clearing these pics from your laptop :-))

    heh, aiee makes something similar with ‘karate’. but I think the masala is a bit different.
    … and it is ok to not post for a while. Enjoy the quite life.

  3. I also prepare something on similar lines, the only difference is i saute the filling before stufffing it. Oh please dont take a break from blogging since i eagerly wait for your posts

  4. Dear Shilpa, thanks for this new stuffed padwal version .will try soon.was bored of usual padwal stirfry (kachari).n now is d season of padwal thanks again.

  5. Hi Shilpa,
    I liked the idea of Stuffed Poddaley. Nice dish. Very creative. Amma makes Dosa/ Bhaakri out of the Poddaley seeds mixed with Semolina, Green Chillies and Salt. For the Dosa I used to pester her to get Poddale.

  6. Dear Madam,

    Excellent recipe, I have just tried it. But, one observation- I have not opened the pieces by cutting one side, of one batch. I could manage them better than the other batch, which were opened .


  7. Have you tried stuffing the same without splitting them open . Stuff with pre cooked mince goat meat or chicken mince. Seal the edges with mashed potato and dip in flour ,eggwash and breadcrumbs/ or semolina (sooji fine)

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