Poddale (Snake Gourd) Upkari / Bhaji .........
Scrap the skin of the poddale with a knife if desired. This is optional and done by some people who do not lke the whitish lines on the vegetable. Its simply a matter of individual choice. Now wash the poddale / snake gourd and wipe it dry.
Cut the poddale /snake gourd lengthwise into four equal strips and then slice them finely horizontally to get even sized cuttings. Wash them in a collander and leave aside for the water to drain.
Heat 1 tblsp oil in a thick bottomed kadai, when hot add 1 tsp of rai (sasam), when they begin to splutter lower the heat and add in 5-6 green chillies cut slit into two lengthwise, 8-10 curry leaves and saute it. A pinch of hing can be added to this (Optional).
Add in the well strained poddale and mix well. Cover and cook on low heat till done. Many people prefer adding a small lemon sized ball of gud / jaggery to this. I have not added, but it is again your choice. If adding the jaggery, add grated jaggery along with the poddale, so that there is enough time for it to mix in. Keep a check on the vegetable by stirring it often, do not let it burn, if you find the upkari / baji getting too dry, sprinkle some water and cover the lid the cook till done. Do not overcook the poddale / snake gourd or make it mushy lest it looses its shape and taste.
Garnish the upkari with a tablespoon of fresh grated coconut. (I have not) and serve the poddale upkari with Dal and Rice.