Stuffed Snakegourd

Ingredients:

Snake gourd (pudalangai) – 1 medium sized

Salt – ¼ teaspoon

Channa dal – ½ cup

Tuar dal – ½ cup

Oil – 4 teaspoons

Tempering:

Oil – 2 teaspoons

Mustard seeds – 1 teaspoon

To Grind:

Salt – 1 teaspoon

Hing – ¼ teaspoon

Red chillies – 3 or 4

Turmeric powder – ½ teaspoon

Method:

1. Soak both dals together for 6 to 8 hours.
2. Grind to coarse paste with the ingredients mentioned under to grind.
3. Microwave this paste on power HIGH for 3 to 6 mins (depending on wattage of your microwave – keep a minute or two extra if required until cooked)
4. Allow this mixture to cool down a bit and crumble coarsely with hands.
5. Heat oil in a deep pan, add mustard seeds and allow spluttering.
6. Add the crumbled usili mixture and fry for 2 to 3 minutes.
7. Cut pudalangai into half and scoop out the centre part carefully with a spoon.
8. Then cut into thick rings.
9. Add these rings to a microwave safe bowl along with salt & water (immersing the pudalangai pieces)
10. Microwave for HIGH for 3 to 5 mins (depending on wattage of your microwave).
11. Drain all the water.
12. Stuff the usili mixture into the pudalangai rings and arrange in a dosa tawa, frying with a teaspoon of oil.
13. Turn sides and add another teaspoon of oil, fry until golden brown.
14. Serve hot with rice and more kuzambu.