200 g - snake gourd (poddele), peel off the outer gently and cut into 1/2 - inch cubes
1 small darbyasole (kudampuli)
For Coconut paste:
1 cup - grated coconut
3/4 tsp - red chilli powder
1/2 tsp - turmeric powder
2 tbsp - water
1 tbsp - oil
1 tsp - mustard seeds
1/2 tsp - urad dal
1/2 tsp - methi (fenugreek) seeds
6 curry leaves
How to Make Poddele Gashi
Wash and clean dal. Soak in a pressure cooker for half an hour with turmeric powder, 1/2 tsp oil and 1.5 cups water and cook for 15 minutes or till done (reduce the heat to medium after 2 whistles and cook for 10 mins ). Allow the cooker to cool naturally.
In a wide bowl / non-stick pan, mix boiled dal, snake gourd pieces, salt to taste and 1 kudampuli.
Mix all the ingredients well. Cover with a lid and cook on low to medium heat for 15 mins or until 3/4 done and poddele pieces softens.
Add coconut paste, mix well and cook on a low heat for 8 - 10 mins ( Do not add extra water ).
Heat oil in a frying pan. Add mustard seeds.
When they splutter, add urad dal, methi and curry leaves. Saute for 2 - 3 mins until fragrant.
Pour the seasoning over poddele gashi and mix well. Serve with rice.
Recipe Courtesy: Niya's World
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.