Podalangai^ (a type of gourd), vegetable side dish

Pointer 1: Asian grocery stores carry this vegetable. Pick ones soft to the touch. Hard ones may have more seeds, would take longer to cook, and chewy to taste.
Pointer 2: Adding curry leaves is the last step to most preparations. This adds aroma and flavor.


  • 1 medium sized gourd (cut the gourd along its length into 2 halves.  Do the same again to each half.  Then cut it into smaller pieces)
  • 2 tsp. grated coconut
  • 1 Tbs. canola, olive or any cooking oil
  • 1/4 tsp. mustard seeds^
  • 1 tsp urad dhal^
  • 2 dry red chillies
  • 1/2 tsp turmeric
  • salt to taste
  • 1 Tbs. curry leaves^
  • 1 Tbs. grated coconut (optional)

Take a heavy-bottomed pot to ensure nothing would stick to the bottom. Add oil and let it warm a bit. Drop the mustard seeds aand let it spurt. You may cover with a lid while it spurts. Add the chillies saute for a minute, then add the dhal.  Continue sauteing until dhal turns brown.  Now add the cut vegetables.  Toss them a couple times. Add turmeric. Cover the pot with a lid.  Let it cook until the vegetable is done. It would take about 10 minutes. Remove the lid, continue to cook and make sure all the water evaporates. Add salt to taste.  Mix the salt in well. Now add the grated coconut.  Mix again. You may add a few curry leaves as well.  Transfer to a serving dish.  You are done!

^ Please contact me for any of these ingredients or utensils.

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