When we talk about Odia cuisine , we see a lot of use of vegetables which are native to India. You can see many type of veg dishes which are seasonal in my page. Because the idea is to promote the local and seasonal goodies , mother nature offers us. Today i am going to share a recipe which is made of less oil, less spices but has more seasonal veggies and yet simply delicious. Snake gourd or चिचिण्डा and long yard beans or बरबटी are full of vitamin a , minerals and help to boost our immune system .You can even add ridge gourd in this dish. thus adding it on your meal plan can give you healthy result. If you are spotting these veggies on your local sabzi mandi then don’t forget to try it.

Snake gourd and Long yard beans curry

Recipe by Priyanka PandaCourse: MainCuisine: odia

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 2 snake gourd chopped
  2 ridge gourd chopped
  6-7 long yard beans chopped
  tbsp of mustard oil
  1 tbsp of mustard seeds
  2 crushed garlic
  1 red dried chili
  6-7 badi or sun dried lentils dumplings
  1/2 cup of milk
  salt as per taste
  

• Rai paste
  

• soak 3 tbsp of peanuts
  1 tbsp of mustard seeds
  2 red dried chilies
  4-5 garlic pods
  1/2 cup water

Directions

• Cut and clean the veggies.
• Heat oil in a pan and first shallow fry the badi, when it became golden brown take that out of the pan and keep it aside.
  
  
• Add mustard seeds , chili, garlic and let it splutter
• Add all the veggies and give it a gentle stir. Cover it and cook it for 10 min in low-medium flame.
  
• In the mean while make that rai paste .
• Open the lid and add 3-4 tbsp of rai paste, fried badi in to the veggies.
• Cook it for 7-8 min by covering it.
• When veggies started becoming soft add milk and cook it for another last 5 min. And its ready.

Notes

• Don’t add water in it cause the vegetables will itself release water in the curry.

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