Pandalavarakai poriyal

How to Prepare

1. Wash and peel the Pandalavarakai (snake gourd). Cut it lengthwise, remove the seeds, and chop into small pieces.
2. Heat 4 tablespoons of oil in a kadai over medium heat.
3. Add 2 teaspoons of mustard seeds and wait until they splutter.
4. Add 2 teaspoons of urad dal and 2 teaspoons of chana dal. Fry until golden brown.
5. Add 4-5 dried red chilies and a pinch of asafoetida. Sauté for a few seconds.
6. Add the chopped Pandalavarakai and mix well.
7. Add salt to taste and 1 teaspoon of turmeric powder. Stir to combine.
8. Cover and cook on low heat for 10-12 minutes, stirring occasionally, until the vegetable is tender.
9. Add 1 cup of freshly grated coconut and mix well. Cook for another 2 minutes.
10. Turn off the heat and serve hot with rice or roti.