Pudalangai Egg Curry - Snake gourd Dry Curry

Pudalangai Egg Curry that has a unique taste, one of my kids favorite. Cleaning part of pudalangai or snake gourd plays important role. Using knife try to peel the skin not like peeler just scrub it to remove any fertilizer used.  Cut into vertical side and remove the seeds inside.

Ingredients

• Chopped Pudalangai / Snakegourd – 1 full gourd
• Eggs - 2
• Onions - 1 
• Mustard seeds - 1 tsp
• Coriander powder – 1 tbsp
• Red chili powder – 1/2 tbsp
• Turmeric Powder – 1 tsp
• Oil – 1 tbsp
• Asafoetida – 1/2 tsp
• Salt as taste

Method

1. Remove the seeds and cut the pudalangai.
2. Heat the oil in a pan and add the mustard seeds.
3. Once splutters, add the asafoetida and onions. Saute it for 2 mins.
4. Add Pudalangai, salt, turmeric and toss it
5. Close the lid and allow it to cook  until half cooked.
6. Add all spice powders and toss well. If need sprinkle some water.
7. Close the lid and allow it to cook for 3 - 5 mins on medium flame. Check its fully cooked.
8. Add 2 eggs and toss well until egg cooked. 
9. Transfer to bowl and ready to serve.

Clean it properly

Remove the seeds

Seasoned with mustard and saute onions

Add vegetable

Add turmeric and salt

Saute it

Add all spice powders

Saute for few mins

Add eggs

Scramble it