Saturday, August 20, 2011

SNAKEGOURD SPROUT WITH GRINDED COCONUT MIXTURE/PADAVALANGA THORAN.


Snake gourd (medium size, peeled) - 1 full
Pearl Onions (square diced) - 2 cup
Ginger Garlic Paste - 2 tsp.

For Grinding:

Grated coconut -1cup
Green chilly (slit) -3nos
Cumin seeds -1/2tsp
Turmeric Powder -1/2 tsp.
Kashmiri chilly -1/2spoon
Garlic Pods -3nos
Curry Leaves -4nos

For seasoning:


Mustard seeds -1/2tsp
Dry red chilly -4 no’s
Curry Leaves - 1 spring
Coconut Oil/Olive Oil - 2 tabs


How to Prepare:

In a Kadai,Put 2tabs of coconut oil or olive oil ,when it gets hot ,add mustard seeds when it splutters add Dry red chilly and curry leaves sauté it ,Then add Pear onions diced ,sauté it to become a nice brown color and also add ginger garlic paste in a low flame.

In a Blender or food processor, add grated coconut, slit green chilly, garlic pods, cumin seeds, Turmeric powder, Kashmiri chilly, curry leaves and a bit of salt without adding water just whip a while and keep this mixture in a plate.

When the pearl onions get a nice brown color add the Snake gourd pieces and mix together with onions by adding little water and close with a lid to cook it well at a medium flame for 10 minutes, after 10 minutes open the lid sauté together and finally add the grinded mixture to this and mix all together, add salt also at this stage cook this for another 5 minutes and switch off the flame.

Garnish with red chili flakes or coriander leaves and serves hot with rice.










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