Goan Style Podollim Recheado Com Batata Recipe (Snake Gourd Stuffed with Sweet Potato)
A quick appetizer made with a twist by stuffing a spicy sweet potato masala in snake gourd and tawa fried.
Goan Style Podollim Recheado Com Batata Recipe (Snake Gourd Stuffed with Sweet Potato) is a classic recipe that is made quite similar to the cutlets. The snake gourd are cut into thin roundels and stuffed with a simple stir fry of mashed sweet potato. The recipe is very tasty and also delicious at the same time.
Snake gourd contains a variety of nutrients, minerals and vitamins and they are also rich in dietary fiber. It is a wonderful vegetable to treat digestive problems. Sweet potato on the other hand is rich in dietary fiber has less fat when compared to normal potatoes.
If you are looking for more snack recipes here are some :
- 1 Snake gourd (pudulangai) , peeled and cut into roundels
- Salt , to taste
- 1 cup Whole Wheat Bread crumbs For the Stuffing
- 2 Sweet Potato , skin peeled and boiled
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 sprig Curry leaves , chopped
- 1 Onion , chopped
- 1 inch Ginger , chopped
- 4 cloves Garlic , chopped
- 1/4 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Red Chilli powder
- Salt , to taste
How to make Goan Style Podollim Recheado Com Batata Recipe (Snake Gourd Stuffed with Sweet Potato)
To begin making the Goan Style Podollim Recheado Com Batata Recipe, we will first pressure cook the sweet potato in a pressure cooker with water for about 5 whistle.
Meanwhile, soak the cut snake gourd in water mixed with salt and leave it rest for atleast 15 minutes.
Once the pressure is released naturally from the cooker, remove and drain any excess water that is present.
Heat a flat skillet with oil, add mustard seeds and allow it splutter for few seconds. Add curry leaves and leave it to crackle.
Add chopped ginger, garlic and soften for about 3 minutes. Add chopped onions and saute them until they turn translucent.
Add cooked sweet potato along with the spice powders and salt and give it a toss. Mash the sweet potato well using a masher and combine them together.
Switch off the heat and allow it to rest. Take the snake gourd from the water and pat dry them.
Once the sweet potato is dried. Take some of it and carefully stuff it in between the snake gourd to form discs or cutlets.
Coat them with bread crumbs on either side or heat a flat skillet with oil to shallow fry them. Cook them on either side for at least 10 minutes till it becomes light brown in color.