Padavalanga Unakka Chemmeen Aviyal / Snake gourd and dried prawn aviyal

Ingredients (Serves 6)

1. Padavalanga / snake gourd – 1 cup, sliced

Unakka chemmeen – 40 gm, cleaned (Around 1 cup)

Green chilies – 2, slit

Shallots – 2 – 3, halved

Curry leaves – A few

Turmeric powder – 1/2 tsp

Chilly powder – 1/2 tsp

Salt – To taste

Water – 1/2 cup

2. Raw mango – 2 tbsp, thinly sliced

3. Grated coconut – 1 – 1.5 cup

Cumin seeds – 1 pinch

Shallots – 2 – 3

4. Coconut oil – 2 tsp

Method

1. Crush the grated coconut, pinch of cumin seeds and 2 – 3 shallots in the small jar of a blender.

2. Cover and cook the ingredients numbered 1 until 3/4th done. Add raw mango pieces, mix well and cook until snake gourd pieces turn soft. Add crushed coconut mixture. Mix well and cook covered for 1 – 2 minutes. Add 2 tsp coconut oil, few curry leaves and mix well. Switch off. Serve with rice and any other side-dish.