Potlakaya Iguru is a flavorful Andhra-style curry made with fresh snake gourd, onions, and aromatic spices. The addition of ginger-garlic paste and garam masala brings out a beautiful aroma and depth of flavor. This wholesome, fiber-rich curry is light on the stomach yet satisfying, making it a perfect choice for everyday meals. It pairs wonderfully with hot steamed rice, pappu, or soft chapatis.
Ingredients
- Snake gourd (Potlakaya) – 2 medium (cut into thin pieces)
- Onion – 1 large (finely chopped)
- Green chilies – 2 (slit)
- Ginger-garlic paste – 1 tsp
- Turmeric powder – ¼ tsp
- Red chilli powder – ½ tsp
- Garam masala – ¼ tsp
- Salt – as required
- Oil – 2 tbsp
- Curry leaves – few
- Coriander leaves – for garnish
Preparation
- Preparation: Wash and cut snake gourd lengthwise, remove seeds, and slice thinly.
- Cooking: Heat oil in a pan. Add onions, green chilies, and curry leaves. Sauté until onions turn soft and slightly golden.
- Add ginger-garlic paste: Add ginger-garlic paste and fry for a minute until the raw smell disappears.
- Add spices: Add turmeric and red chilli powder, mix well.
- Add vegetable: Add chopped snake gourd and salt. Mix well and cook covered on low flame for 10–12 minutes, stirring occasionally.
- Finishing: When the snake gourd is cooked and dry, add garam masala, mix gently, and turn off the flame.
- Garnish: Add chopped coriander leaves and serve hot with steamed rice or chapati.
Tips
- Avoid adding water; the snake gourd releases enough moisture.
- Add garam masala at the end for a rich and balanced aroma.
- Cook on low flame to retain flavor and texture.
Health Benefits
- Snake gourd cools the body and aids digestion.
- Low in calories and rich in dietary fiber.
- Packed with vitamins A and C for better immunity and skin health.
Variations
- With Moong Dal: Add cooked moong dal for extra protein and texture.
- Dry Roast Style: Skip onions and make a simple dry curry with just spices.