SNAKE GOURD CURRY/ PORIYAL

HERE IS A SIMPLE ,NUTRITIOUS,LOW FAT,HI FIBER  VEGGIE DISH....

THIS IS A TRADITIONAL SOUTH INDIAN DISH MADE WITH EASILY AVAILABLE

 SNAKE GOURDS AND COCONUT.


INGREDIENTS

SNAKEGOURD
(PUDALANGAAI)        -1/2 KG
GRATED COCONUT  - 1 CUP
OIL                               -1 TEASPOON
MUSTARD SEEDS      -1/4 TEASPOON
URAD DHAL               - 1/2 TEASPOON
DRY RED CHILLIES   -4-5
TURMERIC POWDER-1/4 TEASPOON
SALT TO TASTE



METHOD

1.CLEAN ,SLICE AND CUT THE SNAKE GOURD INTO THIN 1 INCH PIECES.
2.HEAT OIL IN A HEAVY BOTTOMED FRYING PAN.
3.SPLUTTER THE MUSTARD SEEDS,URAD DHAL,RED CHILLIES AND ADD THE VEGETABLES.
4.ADD ENOUGH WATER ,TURMERIC POWDER AND SALT TO TASTE.
5.COOK TILL DONE AND THE WATER IS EVAPORATED.
6.NOW,SEASON WITH GRATED COCONUT AND MIX WELL.

#SERVE WITH RICE OR EVEN ROTIS.
#IF YOU WANT TO AVOID COCONUTS,YOU CAN ADD SOME SEMI COOKED MOONG DHAL.