Snake gourd (Pudalangai) - 2
Onion - 1, finely chopped
Channa dal (Fried split peas - Pottukadalai, which we use for chutney) - 2 tablespoons
Mustard Seeds - 1 teaspoon
Urad Dal (Black gram) - 1 teaspoon
Cumin seeds - 1 teaspoon
Red Chillies - 3-5
Curry leaves - few
Coriander leaves - few
Grated coconut - 2 tablespoons
Oil - 1-2 tablespoons
Salt to taste
Wash snake gourd and cut lengthwise to remove seeds. Slice it thin and cut into small pieces. Dry grind channa dal coarsely and keep aside.
Heat oil in a pan and add mustard seeds and let it split. Add urad dal, cumin seeds, curry leaves, red chilles, onion and saute it, until onions turn golden brown. Add cut snake gourd and mix it well. Close the pan and allow it to cook on a low flame. Once they are half cooked, add salt and mix them well, and allow it cook completely. Keep stirring if needed.
Once they are cooked, put off the flame, garnish with powdered channa dal, coconut and coriander leaves. Serve hot with rice or chappathi.