Nuvvula Podi Snake Gourd Stir Fry
Snake gourd on its own can be a quiet vegetable — mild, a little watery, easy to ignore. Nuvvula Podi Potlakaya Vepudu fixes that. The Nutty Nuvvula Podi goes straight into the kadai with the snake gourd, and its roasted sesame warmth and gentle chilli heat coat every piece in a dry, nutty crust that makes this one of those simple subzis you keep going back to.
Prep: 10 min | Cook: 15 min | Serves: 2 | Difficulty: Easy
Ingredients
- 2 tbsp Nutty Nuvvula Podi
- 300g snake gourd (potlakaya), peeled and cut into thin half-moons
- 1 tbsp oil
- 1/2 tsp mustard seeds (aavalu)
- 1/2 tsp cumin seeds (jeelakarra)
- 8-10 curry leaves (karivepaku)
- 1/4 tsp turmeric (pasupu)
- Salt to taste salt
Method
- Heat oil in a kadai on medium flame. Once it shimmers, add the mustard seeds and let them pop, then add the cumin seeds and curry leaves — the leaves will crackle and release their fragrance immediately.
- Add the snake gourd pieces along with turmeric and salt. Toss to coat and spread them out in the kadai.
- Stir-fry on medium-high heat for 8 to 10 minutes, turning every couple of minutes. The pieces will release some moisture first — keep cooking until that evaporates and the edges start to colour slightly.
- Once the snake gourd looks dry and just beginning to turn golden at the edges, reduce the flame to low. Add the Nutty Nuvvula Podi and toss well so every piece is coated in the roasted sesame layer.
- Cook for another 2 minutes on low, stirring gently, until the podi is lightly toasted and fragrant — you will smell the sesame deepen. Take off the heat and serve hot with roti or alongside dal annam.
✓ High Protein | ✓ High Fibre | ✓ Rich in Iron | ✓ Source of Calcium | ✓ Source of Potassium