Thursday, December 26, 2013

Snakegourd Nuvvula Kura - Snakegourd in Sesame Masala, the Andhra Way

This recipe is from an Andhra lady I knew back in NJ. She always had a powder made of roasted sesame seeds and dried red chiles in stock, which she used with various veggies for a quick bhaji/dry curry. I, of course, made the powder especially for this bhaji. Sesame in anything is fab, if you ask me. It worked especially well with snakegourd, I thought. It can be used with green beans, bottle gourd, ridge gourd, eggplant etc. This is the dry version, it could be made gravy-like too.


1 medium snakegourd/padvalkayi, chopped small
1 small onion, chopped fine (optional)
2 pods of garlic, crushed and chopped
1 heaped tbsp sesame seeds
3-4 dried red chilies
Salt to taste

For the tadka:
1 tsp cooking oil or ghee
1/2 tsp mustard seeds
3-4 curry leaves


Dry roast the sesame seeds and red chilies. Let cool and grind to a powder. Keep aside.
In a pan, heat oil and add mustard seeds. Once they pop, add asafoetida, curry leaves and chopped garlic. Fry for 15 seconds.
If using onion, add now and fry until translucent.
Add chopped snakegourd and  a few table tbsps of water. Cover and cook on low for 5 minutes.
Season with salt, add another 2 tbsps of water and cook until soft and the water is dried up. Check in between and add more water (about a tbsp at a time) if needed until completely cooked and water dried out.
Add the sesame-red chili powder and mix well. Cook for another 5 minutes.
Serve hot with rice and rasam.