Potla kaya coconut kura (Snake gourd subzi with grated coconut topping)

Potla kaya or snake gourd was probably domesticated in ancient times in India. Snake gourd is native to southern and eastern Asia including India, Bangladesh, Nepal, Pakistan, Sri Lanka, Indonesia etc. In Africa, it is locally grown as a vegetable.

The tender fruit has soft, bland and somewhat mucilaginous flesh. Fully grown snake gourd is tough and very fibrous. Sometimes, the fully grown gourd is bitter to taste.

Snake gourd is a popular vegetable in Indian cooking. In North India, this vegetable is cooked in dal while in South India, dry subzis with coconut and sesame seed toppings and raitas using cooked snake gourd are popular.

Like other gourds, snake gourd is very high in water content and has a cooling effect on the body. Because of the high water content, it is low in calories, fat free but filling. So, it can be included in weight-loss diets. Snake gourd has a lot of fiber which is good for digestive system and helps in sugar control for diabetics.

Snake gourd is a good source of vitamins, minerals like iron, calcium, phosphorous and compounds like carotene, riboflavin, thiamin and niacin. Its high fiber content helps keep the digestive system healthy.

Because of these advantages, snake gourd recipes are preferred for people who are convalescing or young mothers after childbirth.

I am posting a recipe where either fresh or frozen grated coconut is used as topping. You may use dehydrated coconut also, if fresh coconut is not available. If the snake gourd is tender, you need not remove any seeds. If it is fully grown and hard seeds are there, you have to remove the seeds before cooking.

Ingredients:

•      3 cups potla kaya pieces
•      1 cup fresh grated coconut (approx)

Seasoning:

•      2 or 3 red chiles
•      1 Tsp. chana dal
•      1 Tsp. urad dal
•      1/2 Tsp. mustard seeds
•      2 Tsp. oil
•      A pinch Hing (asafoetida)
•      A few curry  leaves
•      Salt to taste

Directions:

1.      Wash and clean potla kaya.
2.      Cut into small rings.
3.      Cook the pieces in enough water, either in microwave or on stove top.
4.      When the pieces are partially cooked, stop cooking and drain the extra water.
5.      Heat oil in a thick bottomed pan,
6.      Add red chile, chana dal and urad dal
7.      Cook for a few minutes, till the dals turn light brown in color.
8.      Add mustard seeds and when the seeds splutter, add hing.
9.      Add curry leaves.
10.      Add cooked potla kaya pieces.
11.      Add salt and mix well.
12.      Add grated coconut.
13.      Keep stirring and cook for 5 minutes.
14.      When the pieces are soft to touch, remove from heat.
15.      Serve hot along with rice.