How to Cook Snake Gourd Bonda (Padavalanga Bonda) at Home
Snake Gourd Bonda (Padavalanga Bonda) Making at Home
(1) Snake gourd – 10 pieces
(2) Potato – 250 grams
(3) Chopped big onion – ½ cup
(4) Chopped ginger – 2 spoon
(5) Chopped green chilly – 2 spoon
(6) Lemon juice – 1 spoon
(7) Turmeric powder – ¾ spoon
(8) Asafoetida powder – ¼ spoon
(9) Mustard seeds – 1 spoon
(10) Black gram dhal – 2 spoons
(11) Cumin seeds – ¼ tea spoon
(12) Red chilly – 2 spoons
(13) Grated coconut – ½ cup
(14) Curry leaves – 2 stems
(15) Gram dhal flour -= ¾ cup
(16) Salt, Oil – as required
Cut 10 round pieces of ½ inch width from the middle portion of the snake gourd. Scrap the inside and keep them dipped in hot water. Peel the potato and crush that. Roast the grated coconut in ½ tea spoon oil and mix that with the potato.
Heat oil in a pan and roast mustard seeds, chopped curry leaves, chopped red chilly and gram dhal in that oil and then add cumin seeds. When it splutters, add all the chopped ingredients and stir them while heating. Add ½ tea spoon turmeric powder and stir. Then add potato, lemon juice and salt and take the pan out of the stove. Make small balls with the mixture. Take the round piece of bitter gourd on your palm, place the ball at the centre of the piece, press the ball and spread that.
Mix gram dhal flour with asafoetida, remaining turmeric powder, salt and water and make a thick solution. Dip the bonda in that, fry in oil and take back.
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