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Chatela/Spiny/Spine Gourd(Momordica dioica) Vegetable Dry

Servings: 3-4
Preparation time: 4-5 minutes.
Frying time: 16 minutes.
Total time: 21 minutes.

Nice and quick recipe of chatela; I served often in the monsoon season with Steamed Rice & Dal. The recipe is also suitable with Sadam(Rice) and Sambhar.

“Chatela/Spiny/Spine Gourd (Momordica dioica) Vegetable Dry” is nothing but typical stir fry in mustard oil with limited spices for lunch or dinner. we enjoy real taste of veggies. The recipe has slightly crunchiness due to its seeds within. In this recipe I don’t use onion and garlic in spite of, it is so delicious.

Nutritional value:

It has ability to fight seasonal illnesses and flu in rainy season, it it is helpful to keeping out from allergies, cough and cold too.

Ingredient:

Chatela/Spiny/Spine Gourd: 200 gm
Mustard oil: 3-4 tablespoon
Turmeric powder: half teaspoon
Coriander powder: 1tablespoon
Chilli Powder: 1/2 teaspoon (as per your taste)
Asafoetida: 1 pinch
Panch Phoran: 1/2 teaspoon
Mango Powder: 1/2 teaspoon
Salt: 1 teaspoon (as per taste)

Preparation:

Wash and Trim the both ends of Chatela, slice them, keep aside.

Method:

Heat oil in a heavy bottom pan; add punch phoran; sputter for few seconds
add pinch of turmeric powder. Put chopped chatela, sauté on high flame for about 5-6 minutes.
add coriander powder, turmeric powder and salt, continue to cook on medium flame for another 3-4 minutes or 80% done.
Keep stirring, add chilli powder, fry for couple of minutes on medium low flame or until vegetables are done. Add mango powder, cook for a minute.
Now “Chatela/Spiny/Spine Gourd(Momordica dioica) Vegetable Dry” is ready. Transfer into serving bowl.

Note: Heavy bottom pan works better..