Snake-gourd seed pakoda (Padlya bein thallelelin) is usually prepared from seed of tender snake gourd. To know the maturity of the seeds just take the seed and prick them with your finger nails. If you can prick it easily then it is immature and at a perfect stage for making the pakoda or else it is a fully mature seed. In this recipe I have added onions but it is not necessary that you have to add onions. It tastes good even without them. This is basically a side dish which we Konkani’s have along with rice but you can have it as a 4’0 clock dish as well. It is soft outside and you can get to bite the seeds inside. You will not get any sour or bitter taste of seeds. Snake-gourd seed pakoda (Padlya bein thallelelin) is a simple and easy to prepare dish.
Ingredients
You need
- A handful of seeds of tender snake gourd
- A small size onion cut into cubes
- 2 to 3 tbspn gram flour/Besan
- ½ tspn chili powder
- A pinch of asafetida (not required if you are not adding onions)
- Salt to taste
Method
Cut open the snake gourd and remove the seeds.
Add diced onions, chili powder, gram flour, asafetida and salt to the seeds. Mix gently but thoroughly.
Leave for 15 minutes. It will start oozing out water. If you feel the water is not sufficient then sprinkle some water and mix well.
Heat oil in a kadai. Gently put the paste as small balls into the oil. Let it fry and cook. Use medium flame. Flip over and fry until both sides are cooked properly.
Remove from oil and place on kitchen towels to remove excess oil.
Your Snake-gourd seed pakoda (Padlya bein thallelelin) is ready.
Serve hot with tomato sauce or with coconut chutney. You can even have with rice as a side dish.
Tips
Always use seeds of tender snake-gourd.
It is not necessary to remove the fibrous white coating that comes along when you remove the seeds.
