PODDALE UPKARI (Snake Gourd Stir Fry)

PODDALE UPKARI (Snake Gourd Stir Fry) – a simple, vegan quick stir fry with mustard and lentils; mildly sweet and crunchy in every bite; a perfect side with any meal!

Most of our south Indian meals have some form of fresh vegetable stir fry along with dal/sambar/rasam etc. and rice. It could be a green beans upkari ("upkari" is stir fry in Konkani, a south Indian language), potato upkari, or any seasonal vegetable available at that time.

Growing up, ‘Poddale Upkari” or “snake gourd stir fry” was a staple in our house with “peja” or rice gruel (rice cooked in plenty of water until soft) with a dollop of ghee. I can almost smell the aroma of freshly stir fried curry/upkari, especially poddale upkari or ghosale upkari (ridge gourd stir fry) wafting through my home during my childhood!

WHAT IS "PODDALE" or SNAKE GOURD?

It is a snake like vegetable (sometimes called fruit) which grows on vines native to southern and eastern Asia, more specifically in India, Sri Lanka, Burma etc.

It is a member of the pumpkin or squash family with a myriad of nutrients and is best enjoyed when tender and before it gets fully mature.

It is mostly used in Indian cooking. Because of its bland or neutral flavor, it is ideal to make curries with different spices.

HOW TO MAKE SNAKE GOURD STIR FRY:

Make sure to get tender and fresh snake gourds. Wash, remove the seeds inside (do not throw them; we can make savory Konkani style coconut based pancakes with it!), chop and then make the stir fry.

There are different versions of making snake gourd curry but this is the simplest you can make with most of the nutrients retained. All it needs are some simple pantry ingredients like mustard seeds, coconut oil (or any cooking oil), dry red chilies (or red chili powder or even slit green chilies/jalapenos) and a dash of split lentils/urad dal.

If you like the curry a tad bit sweet, stir in a sprinkle of powdered jaggery along with salt to taste.

The key to the best tasting poddale upkari is flash cooking it just until crisp tender and still bright green on medium high heat ; cooked but with still a bite in it! I hate mushy and overcooked stir fries, especially snake gourd stir fry!

SERVING SUGGESTIONS:

Serve immediately with hot steamed rice and dal or as a side dish with any Indian flat bread like rotis, paratha or puris (deep fried unleavened Indian bread). We enjoyed this delicious and fresh snake gourd upkari with some Konkani style dalithoy and a spicy onions and potatoes curry.

Don’t you just love this simple curry? It is vegan, gluten free, plant based and without any onions or garlic!

Hope you get to make it soon! Enjoy foodie friends and Happy Cooking/Eating!

Here are some more upkaris/stir fries you may like to try:

Yum

PODDALE UPKARI (Snake Gourd Stir Fry)

Prep Time: 15 minutes

Cook Time: 10 minutes

Serving Size: 3-4

PODDALE UPKARI (Snake Gourd Stir Fry)

A simple, vegan quick snake gourd stir fry with mustard and lentils; mildly sweet and crunchy in every bite; a perfect side with any meal!

Ingredients

2 medium sized snake gourds
2 teaspoons coconut oil (or any cooking oil)
1 teaspoon mustard seeds
1 teaspoon split urad dal (deskinned black gram dal)
2 to 3 dry red chilies, roughly cut
1 to 2 teaspoons of jaggery (unrefined cane sugar); as per taste
Salt to taste

Instructions

Wash snake gourds and scrub the skin if needed; some do, but I do not.
Split into two and remove the seeds inside (these can be used to make savory Konkani style pancakes).
Chop the deseeded snake gourd into small ½ inch pieces.

TO MAKE THE SNAKE GOURD STIR FRY:

Heat coconut oil in a saucepan or kadai.
Once the oil is hot, add the mustard seeds and once they start to splutter and crackle, stir in urad dal and roughly chopped dry red chilies.
Roast the dal for a few seconds until light golden and then tip in the chopped snake gourd.
Add 1 to 2 teaspoons of jaggery and salt to taste; cook covered on medium heat until just cooked and still crisp tender; DO NOT OVER COOK or they will turn mushy!
Remove from heat and serve immediately with some rice and dal or even with rotis, parathas, puris etc.!
Enjoy and Happy Cooking!

Notes

Adjust the number of red chilies and jaggery according to taste.

If you like your curry soft, cook a bit more.

This stir fry can be made without jaggery too.

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STEP-WISE INSTRUCTIONS TO MAKE PODDALE UPKARI:

Wash snake gourds and scrub the skin if needed; some do, but I do not.

Split into two and remove the seeds inside (these can be used to make savory Konkani style pancakes).

Chop the deseeded snake gourd into small ½ inch pieces.

TO MAKE THE SNAKE GOURD STIR FRY:

Heat coconut oil in a saucepan or kadai.

Once the oil is hot, add the mustard seeds and once they start to splutter and crackle, stir in urad dal and roughly chopped dry red chilies.

Roast the dal for a few seconds until light golden and then tip in the chopped snake gourd.

Add 1 to 2 teaspoons of jaggery and salt to taste; cook covered on medium heat until just cooked and still crisp tender; DO NOT OVER COOK or they will turn mushy!