Pudalangai also called as pointed gourd (English) or padwal (Hindi) is a fiber rich vegetable with low calorie. This vegetable is good for diabetic control and also helps in losing weight.
Pointed gourd /Padwal/ Pudalangai – 350 Gms
Skinned Green Gram Lentil (Moong Dal/Pasi Paruppu) – ¼ cup
Oil – 1 tbsp
Mustard Seed (Rai) – ¾ tsp
Black Gram Skinned (Urad Dal) – 1 tsp
Green Chilli – 1 (chopped)
Curry Leaves – 1 strand
Onion (Big) – 1 (finely chopped)
Red Chilli – 1 Broken
Turmeric (Haldi) Powder – 1 pinch
Grated Coconut – 3 tbsp
Salt – to taste
Cut the Pointed gourd into 2 inch or 3 inch long tubes. Cut the Tubes Vertically. Remove the seeds along with the soft tissues with the help of a spoon and discard. Wash the Pointed gourd.
Stack two or three pieces together and slice them into thin strips. And cut the strips into small pieces.
Wash Moong Dal and drain the water.
Add a pinch of salt. Sprinkle a tbsp of water. Mix it and pressure cook for just 1 whistle. As soon as the steam goes away, remove the Dal from the cooker. The Dal would have been cooked just 50 to 60 percent only and that is sufficient to proceed with.
Heat the Oil in a pan. Add Rai. When it crackles, add Urad Dal and Red Chilli.
Add Green Chilli in another 30 seconds. Add Onion and Curry leaves. Stir fry it till the Onion becomes translucent.
Add the cooked Moong Dal and chopped Pointed gourd. Stir fry for a couple of minutes.
Add Salt and Haldi. Mix well. Cover and simmer for 5 to 6 minutes in low to medium flame stirring in between. Adjust Salt. Continue cooking till the Pointed gourd is cooked well.
Add Grated Coconut, mix and transfer to a serving bowl.
The Moong Dal can also be soaked and cooked along with the Pointed gourd. Pressure cooking the Moong Dal minimizes the cooking time.
This recipe can also be prepared without the Moong Dal. But, Moong Dal enhances the taste.