Podale or snakegourd is used in making upkaris & other side dishes .It has white spongy like seeds which are used for making sannapolo and bajo too. Snake gourd is a low calorie vegetable with fibre and water content. Though not many kids like it ,knowing about its health benefits will make sure that everyone includes it in their diet.
We have few more recipes of podale updated by my friends in this blog please refer – poddale beeye polo (sanna polo), for beeye bajo , Podale Sukke, Podalya Patthal sukke.
I would like to share a simple stir fry which is called upkari in konkani. This goes well with saaru,sambar or dalithoi.
- Snakegourd/Podale – 1 no. (select tender variety)
- Mustard- 1 tsp
- Red chillies – 2 to3 nos
- Coconut – 1tbsp grated
- Oil – 1 tsp
- Hing – 1/2 tsp
- Salt to taste
First wash and scrape the white skin of the podale and then chop them into thin pieces
In a pan heat oil and prepare seasoning with mustard hing and red chillies.
When the mustard starts to splutter add the chopped snake gourd/Podale.
Sprinkle very little water(remember it leaves a lot of water on it’s own while cooking ) and add salt.
Close lid and cook until they are cooked and tender.
Garnish with coconut gratings,mix well and cook for 2 more minutes.
Switch off gas and serve as a side dish with rice and dal/rasam or sambar.