Goan Style Podollim Recheado Com Batata (Snake Gourd Stuffed with Sweet Potato)
This Goan Style Podollim Recheado Com Batata is a mouthwatering vegetarian snack that combines the delicate flavors of snake gourd (pudulangai) and sweet potato. It’s a great fusion of texture and taste, where the soft, spiced sweet potato mixture is carefully stuffed inside snake gourd rounds and lightly crisped to perfection. The dish is not only flavorful but also offers a healthy twist, as it’s made with wholesome ingredients like whole wheat bread crumbs and minimal oil.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Snake gourd (pudulangai), peeled and cut into roundels | 1 gourd |
| Salt | To taste |
| Whole wheat bread crumbs | 1 cup |
| Sweet potatoes, skin peeled and boiled | 2 |
| Mustard seeds | 1 teaspoon |
| Curry leaves, chopped | 1 sprig |
| Onion, chopped | 1 |
| Ginger, chopped | 1 inch |
| Garlic, chopped | 4 cloves |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Red chili powder | 1 teaspoon |
| Sunflower oil | For frying |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: Goan
Course: Snack
Diet: Vegetarian
Instructions:
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Prepare the Sweet Potatoes: Start by pressure cooking the sweet potatoes. Place the peeled sweet potatoes in a pressure cooker with enough water and cook for about 5 whistles. Once done, allow the pressure to release naturally. Once the pressure is released, remove the sweet potatoes, drain any excess water, and set them aside to cool.
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Prepare the Snake Gourd: While the sweet potatoes are cooking, soak the sliced snake gourd in a bowl of salted water. Let it sit for at least 15 minutes. This helps soften the gourd and reduces bitterness.
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Make the Filling: Heat a flat skillet over medium heat and add a bit of sunflower oil. Once hot, add the mustard seeds. Let them splutter for a few seconds, then add the curry leaves. Allow them to crackle before adding the chopped ginger and garlic. Sauté for about 3 minutes, letting the ginger and garlic soften and become aromatic.
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Cook the Onion: Next, add the chopped onion to the skillet and cook until they turn translucent. This will help bring out the sweetness of the onion and add depth to the filling.
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Mash the Sweet Potatoes: Add the boiled sweet potatoes to the skillet. Now, add the turmeric powder, red chili powder, and salt to the mixture. Toss everything together and mash the sweet potatoes well using a masher. Continue to stir until the mixture is fully combined and heated through. Switch off the heat and allow the mixture to rest and cool slightly.
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Stuff the Snake Gourd: After soaking, remove the snake gourd from the water and pat it dry with a kitchen towel. Carefully stuff the sweet potato mixture into the hollowed-out pieces of the snake gourd. Form them into discs or cutlet shapes, making sure they’re packed tightly with the filling.
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Coat and Fry: Once all the stuffed gourd pieces are ready, coat them with whole wheat bread crumbs on both sides. This will give them a nice crispy coating when fried. Heat a bit of sunflower oil in the skillet over medium heat. Place the stuffed gourd pieces in the skillet and shallow fry them on both sides for about 10 minutes or until they turn light golden brown.
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Serve and Enjoy: Remove the stuffed snake gourd from the skillet and place them on a paper towel to absorb any excess oil. Serve your Goan Style Podollim Recheado Com Batata as a delightful snack, perfect for after-school munching, paired with smoothies or freshly squeezed Mulled Apple Juice.
This dish offers a delightful combination of flavors and textures. The slight crunch from the bread crumbs, the aromatic spiced sweet potato filling, and the mildness of the snake gourd come together for an unforgettable snack experience.
Pro Tip: You can also make these ahead of time and freeze them. Fry them straight from the freezer for an easy snack whenever you need it.
Enjoy this wholesome and flavorful Goan delicacy, which makes an excellent addition to any snack table or a fun twist for your everyday meals.
