Tag Archives: Snakegourd

Healthy meal ideas – 1 | Snake gourd upkari, Broccoli fry, Carrot Kismuri

Click on the image to save the recipe on Pinterest

There was a time when I used to make only one or two curries for our meals. But since few months, I have been making atleast 3 to 4 curries because my son is a huge fan of vegetables (touchwood 🤞). He loves seeing different colours on his plate and enjoys eating them too. 😍

Here is him holding his share of all three curries as soon as I make them. He eats them as it is at first even without rice. 😀

Click on the image to save the recipe on Pinterest

He’s only three years old and I hope this love for vegetables lasts always. In this plate, my daughter’s favorite is the broccoli stir fry. When I make it, she eats her matta rice gruel only with broccoli. It is super easy to make but tastes really delicious. ❤️

The rest two curries are simple Konkani style accompaniments which are also very healthy. Will share the recipes below. We eat these curries with matta rice gruel but if you make normal rice, you can add a rasam/ dal/ sambar to the meal. Makes for a wholesome, healthy and yummy meal. ❤️

Hope you all like this idea of mine to share healthy meal plans. I know how difficult it is to decide for meals each day and my aim is to make it easier for all of you. Happy and healthy cooking! ❤️

RECIPES

Snake gourd Upkari | Poddale Upkari

1. Soak about 2 Tbsp of Chana dal in water for about 20 mins or till needed.

2. Scrape the skin of the snake gourd, remove core and finely chop the snake gourd. Keep aside.

3. Heat 1 Tbsp coconut oil in a pan, add 1 tsp mustard seeds, a sprig of curry leaves and a pinch of hing. Allow mustard seeds to splutter.

4. Add 3 finely chopped green chillies and soaked Chana dal along with chopped snake gourd and salt. Mix well. Cover and cook on medium flame till the snake gourd turns soft. Add very little water only if needed.

5. Garnish with freshly grated coconut. Mix well and remove from flame.

You can check the recipe for Snake gourd spicy dosa which I make with the core of the snake gourd.

Broccoli fry

1. For Broccoli stir fry, take bite size broccoli florets in a bowl and wash it well. Drain and keep it ready.

2. Heat oil in a pan and add the broccoli florets. Also add salt and pepper. Fry on high flame for few seconds. Cover and cook on medium flame till the florets turn soft. Sprinkle water only if needed. You are done!

You can also check the recipe of Vegetable Paneer Chilly where I add Broccoli too and my kids love it a lot.

Carrot Kismuri

You can check the recipe for Carrot Kismuri here – Carrot Kismuri recipe

Click on the image to save the recipe on Pinterest

Snake gourd seeds spicy dosa | Poddale beeye Sannapolo

After I posted Ridgegourd skin chutney, it reminded me of another “taste from waste” which my grandmother made regularly. It is these small dosas from the seeds of snake gourds. They are not the dosas that we have for breakfast but had with rice meals and called as sannapolo in Konkani.

There are so many varieties of sannapolos made with onion, cabbage, moringa leaves and many others. Those require soaking and grinding rice and toor dal. But this variety of sannapolo can be made instantly as it uses rava instead.

And anything that can be made instantly becomes instantly my favourite too 😉. What better way to use up the healthy part of this vegetable in a delicious way. A meal of these dosas with upkari and ukde pej (Matta rice congee) becomes a soulful meal for us. Something I can never get tired of. ❤️

Hope you all try this and love it like we do. Happy and healthy cooking!

RECIPE:

Ingredients:

3/4 Cup Snake gourds seeds (I took the core of two regular sized snakegourds)

1/2 inch Ginger piece

3 Green chillies

1/2 Cup Coconut (fresh or desiccated)

1 Cup Rava or Semolina

Salt to taste

Coconut oil to cook the dosa

Step by step recipe:

1. * Wash the snake gourd well and scrape the white skin with a knife.

* Then slice lengthwise and remove the core. Keep it aside.

* Chop the snakegourds to small pieces and keep it in another bowl to make Upkari. (Will share the recipe in notes) Soak 1/4 Cup chana dal for the Upkari for about 30 mins.

2. For the spicy dosa or sannapolo, grind the seeds along with coconut, ginger and green chillies to a slightly coarse paste.

Note: Don’t grind too much or it can taste bitter. Just pulse two to three times so that the seeds are crushed.

3. Add this paste to a bowl. Add rava and salt. With little water, make a thick batter.

4. Heat the dosa pan and make small dosas. Drizzle coconut oil and cook the dosas on both sides till they turn brown and crisp.

5. Remove and serve with rice meals. This is not the regular dosa had for breakfast. It tastes best with rice, rasam or dal and snake gourd stir fry (Upkari).

Notes:

* If the snake gourd seeds are very small and easily crushable with hands, then no need to grind it along with the other ingredients in the mixer. Just mix it with the ground paste.

* While grinding the seeds, don’t grind for too long. Just pulsing is enough. Grinding for too long can cause a bitter flavour.

* The rava that I use is normal upma rava. Since this is a thick dosa, don’t add a lot of water. Just enough water to make a thick batter.

* For the snake gourd Upkari, heat coconut oil in a pan. Splutter mustard seeds and add the soaked chana dal, green chillies and curry leaves. Add chopped snake gourd and hing along with salt and little water. Cook till the snake gourd turns soft. Garnish with grated coconut.