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Potlakaya Kobbari Kura(Snake Gourd with coconut)


Gourds like snake gourd, bottle gourd and ridge gourd are the integral part of South Indian Cooking. They help in easy digestion, so they were suggested as post-illness treatment.  These gourds are high in water content and have a cooling effect on the body also. Recipes with these gourds are bland in taste but are good for health.

Snake gourd is also high in water content, low in fat and has lot of fiber, so is good to add to weight-loss diets. It is also a good source of magnesium, calcium and phosphorus.We can prepare variety of recipes with snake gourd. One among them is this recipe.  

Ingredients:

Potlakaya-1 
Grated Coconut-1 cup
Mustard Seeds-1/2tsp
Cumin Seeds-1/2tsp
Black gram-1/2tsp
Red chillies-2
Oil-1tbsp
Salt- to taste
Turmeric powder-1tsp
Curry leaves-5 or 6
Asafoetida- a pinch

Procedure:

Chop the snake gourd. Wash it with warm water. 
Heat oil in a kadai or wok put mustard seeds, cumin seeds, black gram allow them splutter and add red chillies and curry leaves. Add chopped potlakaya/snake gourd and fry for a while. Add turmeric powder, asafoetida and salt. Sprinkle a little water to it and cover. Once the snake gourd pieces turn to tender, let it dry out excess water, if any is there. Add grated coconut to it and mix well. Tasty potlakaya kura is ready. Serve it with hot rice. 


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