Monday, 14 September 2009

Potlakaya Pesarapappu Kurra(Snake gourd, moong dal curry)

The snake gourd is rich in calcium,potassium,iron and vitamins A, B and C.
  • Snake gourd : 1

  • Moong dal split : 5tb sp

  • Green Chilies : 3

  • Mustard seeds : 1 t sp

  • Cumin seeds : 1 t sp

  • Urad Dal : 1 t sp

  • Curry leaves: 1 string

  • Turmeric : 1/4 t sp

  • Salt

  • Oil


  • Soak moong dal for 30 min.Clean snake gourd and cut as circles or any shape pieces.Cut green chilies as well.

  • Now in a vessel, add oil.When it is hot, add urad dal, cumin seeds, mustard and saute well.

  • Now add green chilies and curry leaves.Add snake gourd pieces, moong dal.Cover the lid and cook well, till pieces become soft and rawness is gone.

  • When it is almost done, add salt and mix well.

Serve with hot rice and a drops of ghee.

This is my entry to Food for 7 stages of life: Pregnancy hosted by Radhika and Sudheshana of Cook like a bong

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