Ingredients
SnakeGourd/Podalankkai - 1 small (about 5 to 6 inch)
Pearl Onion - 5 nos or 1/4 small onion
Salt for taste
Oil - 1ts
Shredded Coconut - 1 ts (Optional)
Coriander Leaves for garnish
Tempering
Mustard - 1/4 ts
Urad Dhal - 1/4 ts
Cumin Seeds/Jeera - 2 pinch
Asfoetida/Hing - 2 pinch
Broken Cashew-nut - 1/2 ts
Red chilli - 2 nos
Curry Leaves - 1 twig
Method
1. Take the Snake-gourd and cut into halves and remove the spongy seeds and wash it. Finely chop the onion and Snake-gourd.
2. In the pan add oil and add the tempering items given above.
4. Add onion fry till it turns to light golden brown, now add the chopped snake-gourd and saute for 5mins and cover with a lid till the veggie is fully cooked.
5. Adjust the seasoning and switch off the gas
6. Add the grated coconut and garnish with coriander leaves.
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