Mango Mastani Recipe Pune Style – Mango Recipes

Mango mastani is a popular dessert drink and a street food in Pune, Maharashtra. Mastani is basically a thick mango milkshake topped with vanilla ice cream or mango ice cream and nuts. Recently I watched an YouTube video from Sujata mastani shop, a popular outlet in Pune which sells mastani in different flavors. I got tempted to try at home and blog it as I didn’t post any mango recipes this year. 

Even though its my first attempt, it came out really tasty. You can use either vanilla ice cream or mango ice cream on top. In Sujata mastani recipe, they used mango ice cream. So I too followed the same. Its a must try recipe during this mango season. Friends, forget about the calories, try it and enjoy. Don’t forget to share your feedback with me. Ok, lets see how to make Pune style mango mastani recipe with step by step pictures.

Do check out my other MANGO RECIPES too !

Mango mastani recipe in Pune style

Pune style mango mastani recipe

Cuisine: North Indian

Category: Drink

Serves: 1 to 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Ripe mango - 1 Sugar -  1 to 2 tbsp (adjust as per the taste of mango) Boiled, chilled Milk - 1/2 cup Mango ice cream - 2 scoops Chopped Almond, Pista, Cashews, tutti frutti - a handful Glazed cherries - 2 (to decorate) Chopped mango – 2 to 3 tbsp

HOW TO MAKE MANGO MASTANI RECIPE

1. Wash and slice mango skin. Chop it.
2. Grind to a thick, pourable milkshake adding milk and sugar.
3. Pour the milkshake to a glass. Top it with a scoop of mango or vanilla ice cream.
4. Garnish with nuts, tutti frutti chopped mango and a cherry !
5. Serve immediately !

MANGO MASTANI RECIPE - STEP BY STEP PICTURES

Wash and slice the mango skin. Chop into small cubes. Boil milk and cool down. In a mixie jar, take the chopped mango, sugar, 1 scoop ice cream and milk. Blend to a smooth, thick puree. Pour into a medium length glass till 3/4th of it. Top it with a scoop of vanilla or mango ice cream. Garnish with chopped nuts, mango pieces and tutti frutti (If you like). Place a glazed cherry on top. Serve immediately ! Enjoy !

Note

For variations you can add some chopped mango pieces in the bottom of glass and then pour the milkshake. Tutti frutti is optional.

Try this easy, yummy mango mastani and enjoy !

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Shakkarpara Recipe With Wheat Flour–Wheat Flour Shankarpali Recipe

Shakkarpara/ Shankarpali is a most popular North Indian style deep fried snacks recipe prepared during Diwali and Holi festivals. It is popular in Gujarat and Maharashtra. It tastes mildly sweet and is served as a teatime snack. In South India, it is known as sweet maida biscuit. It is usually added in South Indian mixture. I have already shared that recipe HERE. Traditionally shakkarpara is prepared using maida, sugar, ghee and milk or water.

 Today I have shared shankarpali recipe using wheat flour/ atta. I watched few YouTube video recipes and came up with this version. As I wished,  it came out really well. It was super crunchy and mildly sweet in taste. Sendhil and Raksha loved it very much. They started munching even before it cooled down completely. I was very happy that my first recipe for Diwali and it was a big hit with my family.

 There was no big difference in the ingredients and taste of maida Shakkarpara and wheat flour Shakkarpara. Only thing is the color of wheat flour shankarpali is darker than maida ones. People who are looking for snacks and sweets using wheat flour must give this a try. You will love it for sure. For healthier options, you can also use jaggery instead of sugar and bake them instead of frying in oil. Ok, lets see how to make Shakkar para with wheat flour.

Check out my sweet maida biscuits and spicy diamond cuts too.

 

Shakkarpara Recipe Using wheat flour - Wheat flour shankarpali

Shakkarpara Recipe Using wheat flour - Wheat flour shankarpali

Cuisine: North Indian

Category: Sweet

Serves: 1 cup

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250 ml Wheat flour / Atta - 1 cup Semolina / Sooji / Rava - 1 tbsp ( fine or coarse) Melted ghee - 2 tbsp Sugar - 1/4 cup Water - 1/4 cup (adjust upto 1/3 cup) Cardamom powder - 1/2 tsp Cooking oil - to deep fry

HOW TO MAKE SHAKKARPARA WITH WHEAT FLOUR

1. To make Shakkarpara, heat sugar and water in a kadai.
2. After the sugar is melted, switch off the flame.
3. Add ghee, cardamom powder and set aside to cool.
4. Add wheat flour, sooji, a pinch of salt and make a non-sticky dough.
5. Roll to a thick chapathi and cut into squares.
6. Heat oil to deep fry. Drop a batch of Shakkarpara and deep fry till golden in medium flame.
7. After the bubbles cease, remove the Shakkarpara and cool down to become crunchy.
8. Store in a box and enjoy for a week.

SHAKKARPARA WITH WHEAT FLOUR - STEP BY STEP PICTURES

In a kadai, take sugar and add water, ghee. Heat and melt the sugar. No need to bring any consistency. Switch off the flame. Add cardamom powder. Mix well. Let the sugar water cool down completely. Add wheat flour, semolina / sooji, a pinch of salt and mix well. Knead to a smooth, non sticky dough. Roll into thick 1 inch chapathi and trim the cracked edges. Cut into small squares using a knife or a pizza cutter. Finish the entire dough by making shapes. Collect them in a bowl. Heat oil to deep fry. Drop a pinch of dough. If it rises to the top immediately, oil temperature is correct.  Fry the Shakkarpara in batches in low to medium flame till bubbles cease completely. As soon as you put the shakkarpara in oil, do not disturb it for a minute. It will break it you touch it now. Let it cook in low flame. Then flip and toss it gently. Toss it whenever needed for uniform color. Color of wheat flour shankarpali would be darker than maida ones. So do not panic. Try to cook in low flame patiently by tossing it regularly. It helps to get nice golden color as shown in the pictures. But remember to remove them only after the bubbles cease. Remove them in a tissue paper. It tastes soft when hot. But it becomes crunchy once it cools down completely. Deep fry all the Shakkarpara in batches. Cool down and store in a box. It stays good for one week to 10 days. Enjoy !

Note

You can add sugar and water up to 1/3 cup based on the quality of wheat flour because some flour takes more water while kneading the dough. Deep fry shakkarpara only in low to medium flame else the outer layer darkens soon without cooking inside. So the next day it will become soggy and soft. Similarly deep fry all the batches properly. Even if one batch is not fried well, it will spoil the entire sweet. So please fry them patiently.

Try this yummy shakkarpara with wheat flour, you will love it !

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Sabudana Khichdi Recipe - Non-sticky Sabudana Kichdi

Making a perfect sabudana khichdi at home must be a challenging task for many ladies. Me too not an exception. Soaking and cooking sabudana (Sago in English, Javvarisi in Tamil, Sabakki in Kannada) soft and non-sticky is a bit tricky. 

As Sendhil is a big fan of sabudana recipes, I try to make it once in 10 days.  After so many trail and error, I started to soak sabudana perfectly without becoming mushy by adding the right amount of water. 

Earlier I used to cook it for more than 20 minutes to make it completely transparent and soft. But it becomes lumpy and sticky. When it becomes sticky, we cannot trouble shoot it easily. Sabudana turns soft, transparent and cooks quickly if its soaked properly. Cooking for longer time is also one of the reasons for sticky sabudana. So based on my observations, I have shared few tips and tricks for soaking, testing and cooking sabudana perfectly.

 If you follow the steps carefully, anyone can make perfect, non-sticky sabudana khichdi at home. Ok, over to the recipe with stepwise pictures.

As I was busy in frequent travel to my native place for some personal works, I was not able to make any new post in my blog in the past week. Sorry, hope I can concentrate from this week.  I will try to start the Diwali recipes from my next post.

Sabudana Khichdi Recipe

How to make non-sticky sabudana khichdi recipe at home with stepwise pictures. 

Cuisine: North Indian

Category: Fasting recipes

Serves:  4

Prep time: 6 Hours

Cook time: 20 Minutes

Total time: 6H 20Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Sabudana / White big sago – 2 cups Water – 1.5 to 2 cups to soak Potato – 2 nos ( small , skin peeled & chopped) Roasted and crushed peanuts - 1/2 cup Green chilli – 2 nos (finely chopped) Ginger - 1 tsp (finely chopped) Coriander leaves - a handful ( to garnish) Curry leaves - Few Lemon juice - Few drops Salt - as needed Sugar - 1/2 tsp To Temper Ghee - 2 tbsp Cumin seeds - 1/2 tsp

HOW TO MAKE SABUDANA KHICHDI

1. Wash the sabudana twice. Drain the water completely.
2. Add water and soak for minimum 6 hours. 
3. Press to check it mushy. Drain the water completely.
4. Heat ghee in a kadai. Temper cumin seeds, curry leaves.
5. Add chopped potato, salt and saute till it becomes soft.
6. Add chopped green chilli, ginger and saute well.
7. Then add soaked sabudana, mix gently in low flame.
8. Cover the kadai with a lid and cook for 2 minutes.
9. Toss once and then cook for another 2 minutes,
10. Repeat until sabudana becomes transparent and soft.
11. Do not stir more and keep cooking for longer time.
12. Lastly add the crushed peanuts, lemon juice and coriander leaves. Mix well. Switch off the flame. Serve hot !

SABUDANA KHICHDI RECIPE - STEP BY STEP PICTURES

Wash the white, big sabudana/ sago twice or thrice to remove the whitish starch. Drain the water completely without a single drop of it. Add 1.75 to 2 cups of water( I used 2 cups) and make sure the water level is just 1/2 inch above sabudana. No need to cover the bowl. Soak the sabudana for minimum 6 hours to overnight. (Sabudana absorbs all the water within 2 hours and starts to double in size). After 6 hours, sabudana becomes big in size and almost double in quantity.  It looks separate and fluffy without any water. To check if its soaked well, take one sabudana and press it. If it becomes mushy, sabudana is soaked well. If you feel slightly hard to press, add 1/4 cup to 1/2 cup more water and soak for some more time by covering the bowl with a lid. Dry roast the peanuts and crush it coarsely in a mixie. Set aside. Wash and peel the skin of potato. Chop into small cubes. Finely chop green chillies, ginger, coriander leaves and keep it aside. Heat ghee in a good non-stick pan. Splutter cumin seeds, green chilli, ginger and curry leaves. Add potato pieces and required salt. Saute well till potato becomes soft and 3/4th cooked.    Add soaked sabudana, sugar and saute well till it starts to become transparent. Lower the flame completely. Cover the kadai with a lid and cook for 2 minutes without adding water. Open the lid and toss it gently. Again cover cook for 2 minutes and toss it. Repeat the same till sabudana becomes soft and transparent without much white part. It takes around 10 to 12 minutes to cook perfect. ( TIP : When you feel sabudana starts to become lumpy and sticking at the bottom, it indicates sabudana is over cooked. So switch off the flame immediately). Lastly add the crushed peanuts, chopped coriander leaves and lemon juice. Mix well and switch off the flame. Enjoy !

Note

For variations, you can add crushed peanuts in the soaked sabudana before cooking. It also helps to make non-sticky khichdi. You can also add ginger chilli paste instead of adding as pieces. If you do not want to use potato, you can skip it too. If you are not making as vrat/ fasting recipe, you can add onions too.

Try this easy, yummy, non-sticky sabudana khichdi for fasting days food. You will feel full and energetic !

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Puran Poli With Wheat Flour – Wheat Flour Obbattu Recipe

Puran poli with wheat flour/ wheat flour obbattu – Recipe with step by step pictures
. Puran poli a popular festival sweet in Maharashtra. This sweet recipe is called by various names across India. They have small variations in ingredients and method of preparation. In Tamil, we call it as paruppu boli. In Kannada, its is obbattu / holige and Bobbatlu/ bobbattu in Telugu. After Ganesh chaturthi celebration, many of us must be thinking of using leftover chana dal pooranam that is prepared for kozhukattai / modak. Every year I make suzhiyan / susiyam using the leftover stuffing. So this year I prepared puran poli with wheat flour instead of maida for outer covering. It came out well and soft.

To make soft puran poli, I followed my chapathi / roti recipe  adding ghee and curd to make the dough. I rested the dough for 30 minutes and tried it. As I had already prepared Karnataka style obbattu/ holige, I followed the same steps and procedure for stuffing and rolling the puran poli. It came out so good. Myself and Sendhil liked it very much and had the same for our breakfast. I had a satisfaction of making obbattu without maida adding less oil/ ghee. Friends, If you have leftover pooranam/ Hooran/ stuffing prepared for the festival, you can make this puran poli recipe with wheat flour. You can make this poli thin or thick as you wish.

Check out my Karnataka style holige / Obbattu recipe with tips and tricks. 

Wheat Flour Puran Poli - Obbattu with wheat flour

Puran poli with wheat flour - Puran poli / Obbattu prepared with leftover chana dal puran

Cuisine: Indian

Category: Sweet

Serves: 5

Prep time: 30 Minutes

Cook time: 5 Minutes

Total time: 35 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml

For puran poli outer covering Wheat flour / Atta - 1 cup Water - as needed Salt - 1/4 tsp Curd - 1 tbsp Ghee or gingely oil - 1 tbsp Cooking oil - to drizzle puran poli while cooking For stuffing Chana dal - 1/2 cup Powdered jaggery - 3/4 cup Water - 1/4 cup ( to melt jaggery) Cardamom powder - 1/2 tsp Grated coconut - 1/4 cup

HOW TO MAKE PURAN POLI WITH WHEAT FLOUR

1. Wash and pressure cook chana dal in required water till soft.
2. Remove and drain the excess water. Mash or grind it coarsely.
3. Melt jaggery adding water. Strain the syrup. Add chana dal paste.
4. Add grated coconut, cardamom powder. Mix till thick like dough. Puran is ready.
5. Knead smooth dough with ingredients given above.
6. Make equal balls of puran and dough. Dust the dough ball with wheat flour.
7. Roll it and keep the puran balls. Seal and roll it thin or thick.
8. Heat dosa pan with oil. Cook the puran poli both the sides.
9. Remove and serve hot adding ghee on top. 

WHEAT FLOUR POLI/ OBBATTU - STEP BY STEP PICTURES

Prepare the stuffing / pooranam first. For this, pressure cook channa dal adding required water and a tsp of oil.Cook for 2-3 whistles in low flame. After the steam is released , mash the dal well with a ladle or grind it coarsely without water. Set aside.   To this mashed dal , add grated coconut and jaggery.  Mix till the mixture thickens and leave the sides of the pan & becomes non-sticky. Add cardamom powder. (If jaggery has impurities, boil and melt jaggery in little water Add this syrup to the cooked chana dal and cook till thick.)  Switch off the flame and allow it to cool. Make small lemon sized balls after the stuffing becomes warm. (TIP : If the pooran / Stuffing becomes watery and not thickens soon, you can add some besan flour ( say 1 to 2 tbsp) , mix without lumps and cook in medium flame till thick. Besan helps to thicken the stuffing soon.). Refrigerate the leftover stuffing till use. In a wide bowl, take the wheat flour, ghee, curd and salt. Mix well. Then add water gradually and make a smooth, non-sticky dough. Cover and let it rest for minimum 30 minutes. Take the dough after resting time. Make balls equal to or little lesser than the size of puran ball. Take one dough ball. Dust it with wheat flour or grease with oil. Roll it to palm size. Now place the stuffing ball in the middle. Seal the corners and flatten it slightly. Dust it again. Roll it gently to make a thick or thin puran poli. Arrange in a plate. Similarly make the remaining poli and arrange them without touching each other. Heat a dosa pan. Grease with oil or ghee. Drop the poli and cook till brown spots appear on one side. Flip and cook the puran poli on other side too.  Cook in medium flame patiently. Add ghee or oil if needed. Remove and arrange in a plate. Apply ghee on top to prevent drying. Cook the remaining poli and stack them one above the other to keep it soft. Enjoy hot or warm ! Store the leftover stuffing and dough in refrigerator.

Note

To make soft puran poli with wheat flour, you must add ghee or oil in the chapathi dough. Dough should be rested well to make soft obbattu. You can rest it for 30 minutes to 3 hours. If the puran / stuffing is watery and not thickening soon, you can add some besan flour and cook till it thickens. If the dough is too sticky, grease your hands with oil and roll the poli by patting it on a butter paper. If its non-sticky, you can dust in wheat flour and roll in a rolling pin. Always cook the poli in medium flame patiently till brown spots appear. Smear with ghee or oil whenever needed. Stack the cooked poli one above the other to keep it soft. Ghee helps to make the puran poli softer. But if you are health conscious, you can use gingely oil.

Try this yummy puran poli recipe with wheat flour and enjoy !

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Modak Recipe With Step By Step Pictures - Ukadiche Modak Recipe

Maharashtrian Modak recipe popularly known as Ukadiche modak in Marathi was in my try list for long time. Last year during Ganesh chaturthi I tried this modak along with fried modak recipe. But the modak shape was not satisfactory. I posted fried modak with wheat flour but skipped posting this steamed modak recipe. So this year I was determined to make ukdiche modak recipe and prepared it successfully after 2 attempts.

I watched a Maharashtrian modak video in YouTube which helped me lot to solve all my doubts and to make a good modak recipe after my flop shows. To make soft modak, dough should be kneaded smooth without cracks. I have used little milk as per the video recipe. So milk helped to keep this modak soft.

 Unlike South Indian kozhukattai recipe, this modak dough is prepared in a slightly different procedure. Water quantity used is very less here. But the coconut stuffing part is almost the same like thengai pooranam we prepare in Tamil nadu. 

Apart from shaping the modak, I din’t feel anything difficult in this recipe. Modak pleats are not perfect but I am happy that I could make a decent ones. Due to lack of time, I couldn’t capture a video. Next year I will surely make a video for better understanding. Ok, lets see how to make Modak recipe in step by step with picture.

Check out Fried modak recipe using wheat flour.

Modak recipe - Ukadiche modak recipe

North Indian modak recipe - Ukadiche modak recipe with step by step picture.

Cuisine: North Indian

Category: Modak recipe

Serves: 10 

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Idiyappam flour / Kozhukattai flour / Processed rice flour - 1 cup Water - 1 cup Milk - 2 tbsp Ghee - 1 tsp Salt - 1/4 tsp For stuffing Grated coconut - 1/2 cup Powdered jaggery - 1/2 cup Cardamom powder - 1/4 tsp Chopped nuts - 1 tbsp

HOW TO MAKE MODAK

1. To make modak, firstly prepare the coconut stuffing part.
2. Heat coconut and jaggery. Mix till it leaves the sides of pan.
3. Add cardamom powder, chopped nuts. Mix and set to cool.
4. For modak dough, heat water adding ghee and milk in a wide kadai.
5. When it roll boils, add rice flour. Switch off the flame and mix well.
6. Cover the kadai with a lid and rest for 10 minutes. Knead it well by dipping hands in water.
7. Make smooth dough and cover with wet cloth.
8. Shape the modak and fill the coconut stuffing. Seal it.
9. Arrange all the modak in greased idli plate and steam it for 10 minutes.
10. Switch off the flame. Remove the modak when warm. Enjoy !

MODAK RECIPE - STEP BY STEP PICTURES

For modak recipe, firstly make the coconut jaggery stuffing part. In a kadai, take the grated coconut and powdered jaggery. Mix well in medium flame till jaggery melts and mixes with coconut. Keep mixing in medium flame till the stuffing starts to leave the sides of pan. Check if you are able to roll a non-sticky, soft ball. Switch off the flame and let it cool. It will become crumbly once it cools down completely. In a kadai, heat 1 cup of water adding 1 tsp ghee and 2 tbsp milk. Let it come to a roll boil. Simmer the flame completely. Add rice flour, mix well to coat the rice flour with water. Do it quickly. Switch off the flame and cover the kadai with a lid. Rest for 10 minutes. Transfer the modak mixture to a plate. Keep a bowl with water for dipping the water. Dip your hands in water and gather the dough in the plate. Make a smooth, non-sticky dough. Knead well for 5 minutes. Dip your hands in water whenever needed while kneading the dough. Now cover the dough with a wet cloth. In a small bowl, take little water with few drops of oil. Use this water to dip your fingers while shaping the modak. Now start to make shapes. For this, take a lemon sized ball. Press it using your fingers to make a cup shape. Dip your fingers in water whenever its sticky or difficult to press. Make sure the corners of the cup is thin.  Press it with your finger and make pleats in equal intervals. Place 1 tbsp of stuffing inside the cup. Hold the top of modak with your fingers and keep rotating it gently to bring all the pleats together. Once the stuffing is completely covered, seal the top of modak and make a coconut shape. Dip the bottom of modak slightly in water+oil and arrange the modak in a plate or box. It helps to prevent sticking to the plate. Cover it to prevent drying. Make all the modak and arrange it. You can also make a half moon shape as shown in the above pictures. Heat water in a idli pot and let it come to a roll boil. Grease idli plate with oil and arrange the modak. After the water starts to roll boil, keep the idli plate with modak. Cook in high flame for 6 to 8 minutes. Switch off the flame and let the modak becomes warm. Then remove in a plate. Offer to Lord. Enjoy !

Note

Do not overcook the coconut, jaggery mixture. It will become hard and chewy. Do not add more water.Ratio of rice flour and water should be 1:1. Milk is added to bring softness and to make white colored modak. Always make the coconut stuffing first. Then make the dough. After making the dough, start to shape the modak immediately.Do not rest the dough for long time. Always cover the dough with a wet cloth while shaping the kozhukattai/ modak. Similarly keep the shaped modak covered till you steam it. Do not steam for long time. Modak may crack. Steam cook only for 6 to 8 minutes after the water in the idli pot roll boils.

Try this yummy North Indian style Ukadiche modak and enjoy !

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Snake Gourd Sabzi – Padwal Sabzi Recipe / Chinchinda Ki Sabji

 I tried this North Indian style snake gourd sabzi (padwal sabzi / chichinda sabji in Hindi) for the first time following Kabita’s kitchen YouTube video. Usually North Indians make Padwal sabji by adding chana dal or by stuffing padwal with spicy masala. But this chatpata padwal sabzi given by Kabita was quite interesting and easy to prepare too. So I tried it as a side dish for rice and dal fry. It was a lovely combo. More than the taste, I loved the look of this snake gourd sabzi. Its color and flavor made me drool over it. 

In the original recipe, Maggi taste maker or maggi spice cubes is recommended to use for enhanced flavor. But I couldn’t use any as I din’t have it in hand. Still it came out well and tasty. Friends, do try this North Indian style snake gourd sabzi recipe for rice and roti. You will love it ! Lets see how to make North Indian snake gourd curry / padwal sabzi with step by step pictures.

Check out my South Indian style snake gourd poriyal ,

  snake gourd pepper fry, 

snake gourd chana dal kootu for rice if interested.

Snake gourd sabzi / Padwal sabzi recipe

North Indian style Snake gourd sabzi / Padwal sabzi for rice, chapati

Cuisine: North Indian

Category: Sabzi Recipes

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

Snake gourd - 1 no (Medium sized) Big onion – 2 nos (finely chopped) Ripe tomato -2nos (finely chopped) To Temper Cooking oil - 3 tbsp Cumin seeds - 1/2 tsp Garlic cloves – 8 to 10 nos Curry leaves - Few Turmeric powder – 1/4 tsp Red chilli powder – 1 tsp Maggi masala powder – 1 packet  OR garam masala /kitchen king masala powder – 1/2 tsp Sugar – 1/4 tsp Salt & water – as needed Coriander leaves – Few (to garnish)

METHOD

1. Wash and deseed snake gourd / Padwal / Chinchinda. Chop into round slices.
2. Wash and chop onion, tomato finely.
3. In a kadai, heat oil and splutter cumin seeds.
4. Add finely chopped onion, garlic and saute till transparent.
5. Add finely chopped tomato and saute till mushy. Add the required salt.
6. Add turmeric powder, red chilli powder and Maggi masala.
7. Saute for a minute. Cover and cook in low flame. Now add chopped snake gourd.
8. Mix well. Cover and cook in low flame foe few minutes.
9. Open and stir whenever needed to avoid burnt bottom. Sprinkle some water to cook if needed.
10. After the snake gourd is cooked and shrunken, switch off the flame. Garnish with coriander leaves. Serve hot with rice and chapati.

METHOD - STEP BY STEP PICTURES

Wash the snake gourd. Trim both the edges. Insert a knife in the middle and remove the seeds. Now snake gourd looks like a hollow tube. Chop into roundels as shown in the picture below. Wash and chop onion, tomato into fine pieces. Heat oil in a kadai. Splutter cumin seeds. Saute garlic cloves. Then add finely chopped onion and curry leaves. Saute till transparent. Add finely chopped tomato, required salt and saute till mushy. Mix well. Now add turmeric powder, sugar, red chilli powder and Maggi masala powder or garam masala powder. Mix till raw smell leaves. Sprinkle little water. Cover cook for few minutes. Lastly add the sliced snake gourd. Mix well in medium flame till it shrinks a bit. Lower the flame. Cover the kadai with a lid. Cook for few minutes. Mix once or twice in the middle to avoid burnt bottom. You can sprinkle few tbsp of water if you feel the mixture is dry. Cover and cook till snake gourd becomes soft and shrinks well.  It takes 10 to 15 minutes in low flame for proper cooking. Make sure onion, tomato mixture is coated well.  Switch off the flame and garnish with finely chopped coriander leaves.   Serve with rice and chapati. Enjoy !

Note

Adjust the quantity of chilli powder as per your taste. If you skip Maggi masala powder, you can add garam masala powder or kitchen king masala powder. Addition of sugar helps to retain the green color of snake gourd.

Try this easy, North Indian style snake gourd sabzi for rice and enjoy !

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