Friday, April 4, 2008

Snake Gourd Upkari (Poddaley Upkari)

We all have pet peeves in terms of vegetables, drinks, food types et al. Ever since I was able to recognize flavors and tastes I could never muster enough courage to like this vegetable – Snake Gourd. However, as I grew up and sometimes had to cook health and nutrition food I realized the flavor if cooked wisely wasn’t all that bad. Snake Gourd can be used for various curries and side dish. It also goes as side dish and is mostly prepared in the prescribed manner by GSB Konkanis. The nutrition value of Snake Gourd is extremely high and is specially good for women's health. We call this dish Poddaley Upkari. Poddaley or Padwaley in Konkanis stands for Snake Gourd.

Cooking time: 30 minutes
Preparation time: 10 minutes
Serves: 2-3 individuals

Snake Gourd – chopped - 4 cups
Grated Coconut – 2-4 tablespoon

For Seasoning:
Mustard seeds – ½ t easpoon
Curry Leaves – 5-6 leaves
Green Chillies – 2 (sliced vertically)
Salt – As per taste

Keep a cooking pot on medium flame, add the ingredients for tempering and stir gently. Be cautious as the oil droplets might spurt on your face. Turn the flame to low, and add the chopped gourd pieces. Keep stirring in between to ensure the vegetable gets evenly cooked. Add salt. Stir well. Keep on flame till vegetable pieces are well cooked. Remove the pot from flame and garnish with grated coconut while serving and cover the lid immediately.

Special Tip: To retain the color of this green vegetable, one needs to cook it on steam with little milk (2-3 tablespoons), which implies that there is no additional water which requires to be added. Once covered the vegetable cooks with the power of steam. However its advisable to stir the dish once in a while while on flame. Thereby we end up using less resources as opposed to more which is water, etc otherwise required for boiling the vegetables.

1 comment:

  1. I've seen this vegetable at the market but never tried it. My mom likes it though.


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