Snake gourd Cutlet

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recipe-8-089Snake gourd is a vegetable available only for about 4-5 months in the year. Snake gourd in English is Padavalkayi in Kannada and Poddale in konkani. Some variety of it will be even 4 feet long , but here we get only the short organic ones. Though it is very good from the health point of view, many do not prefer it like they prefer the Cauliflower, potato, Beans etc. When it is tender we prefer to prepare curry and if it is more than tender, we just cut it into rings and stuff it with potato mix and shallow fry the same. We also prepare chutney with the seeds which I will put up later.

sirsi-051 Snakegourd

recipe10-003 Snakegourd rings

What you need to have:

1. Snake gourd rings – 10-15

2. Potatoes medium – 3-4

3. Chopped ginger – 1/2 Teaspoon

4. Chopped Garlic – 1 Teaspoon

5. Lemon juice – 1 Teaspoon

6. Chilli powder – 1 Teaspoon

7. Turmeric powder – 1 Teaspoon

8. Garam masala powder – 1 Teaspoon

9. Salt – As per taste

10. Chopped coriander leaves – 1 Tablespoon

picture-338 Ingredients of stuffing

What you do with what you have:

1. Wash, peal, and cook potatoes in he cooker as usual till smooth.

2. Wash and chop coriander leaves, ginger fine, peal and chop garlic pods fine .

3. On releasing the pressure just smash cooked potatoes and mix all the ingredients from step 2 to it and mix well. Place a spatula and heat 1 or 2 teaspoons of oil. Switch off the gas.

4. Add chili powder, turmeric powder, garam masala powder to it. Mix well and add it to the smashed potato mix. Lastly add salt, squeeze lemon juice to it and mix well to form a dough.

5. Place a veg ring on your palm. Pinch out required quantity of potato stuffing from it and just flatten it into the ring and is as shown in the image below. Repeat the same process for the remaining rings as well.

recipe-8-088 Pinched out ball and the stuffed cutlets

5. Just dust each of the stuffed cutlets in rice atta.

recipe-8-0871 Cutlets dusted in Rice Atta

6. Place a dosa tawa on medium flame with 3-4 teaspoons of cooking oil in it. Place a few of the dusted cutlets and sprinkle little oil on the upper layer of the cutlets and close it with a lid. After a while just open the lid and reverse the same and again sprinkle a little oil again and fry it till crispy.

Enjoy with either tomato sauce or plain.

recipe-8-089 Ready to serve Snakegourd cutlet

What to remember:

1. One can even push the stuffed cutlet in the refregerator and fry it in a day or two whenever needed. Do not keep the fried cutlet since it will lose the freshness and will not be crispy

How long it takes: 45 minutes

Number of cutlets: 10-15

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8 thoughts on “Snake gourd Cutlet

    Asha said:
    May 7, 2009 at 11:39 am

    I LOVE Padavalkai, wish I get them here often. Cutlets look great, good job! 🙂

      prathibalrao responded:
      May 8, 2009 at 6:29 am

      Hi Asha,

      I also love it in this form!!!!

    Supriya said:
    May 10, 2009 at 7:18 am

    Cutlets look great. I had no idea we could make such a dish with snake gourd. Is this also available in US?

    prathibalrao responded:
    May 10, 2009 at 9:18 am

    Hi Supriya,

    When i was in U.S last year i had bought it from indian stores. Just check it up.

    Sneha said:
    May 13, 2009 at 5:20 am

    Cutlets look good, I make this with capsicum(green bell pepper).

    prathibalrao responded:
    May 30, 2009 at 1:06 am

    Hi Sneha,

    Thanx a lot and i will surely try ur version of cutlets.

      Vinayak said:
      August 22, 2009 at 12:46 pm

      Thanks for the recipe. IMy mom used to make it. I loved it and now I can have it again.

        prathibalrao responded:
        August 25, 2009 at 10:07 am

        Hi Vinayak,

        You can even smake this alu masala with green masala mix by adding green chillies, coriander leaves and lemon masala mix for a change.

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