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Pudalangai cutlets (stuffed gourd)

Pudalangai cutlets (stuffed gourd)

Published on June 11, 2020 | In | By
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The first time I saw stuffed gourd rings was at a cousin’s place where they were stuffed with a minced meat filling and fried. The idea of using vegetables for stuffing goes back to a time when nothing was allowed to go to waste. The vegetable rings allows to retain the juices intact prevent the filling from drying out. It also lends more flavour then flour would.

One pudalangai may not be enough to make a poriyal (stir fry) for the family but when it comes to making this stuffed cutlet recipe, it is more than enough. What’s best you need only small amounts of each ingredient to put this dish together. This recipe can be also made with just a potato stuffing as well. A cottage cheese (panner) filling  is also a nice idea for the vegetarians not to mention mashed yam , sweet potato , green banana … anything with a wholesome texture can be used as a base.

This one featured here is a simple vegetable cutlet filling loaded with the flavours of onion ,garlic, spice powders and fresh herbs. It is quite delicious. We do add soft breadcrumbs to help bind the mixture well but since gram flour is just as easy an alternative that’s what we prefer to do.Roasting of the gram flour is necessary to prevent the slight bitter taste which raw gram flour can add.

The bread ends up appearing in the diet anyway.

This is a nice gluten free option for people who are intolerant to wheat. It’s a nice side dish for a meal or perfect for a healthy snack or a lunch box option.What’s nice is that you can make this your own and go with stuffing of choice. Serve a crunchy salad on the side and it’s perfect for a satisfying meal.

And for those tomato ketchup cravings…this recipe will support that too 🙂

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Ingredients

  • Carrots-3 cut into chunks
  • Beans-100 gms chopped
  • Potatoes-3 ,cut in cubes
  • Onion- 2 big
  • Ginger garlic paste-1 tsp
  • Tomatoes-3 finely chopped
  • Gram flour- 5 Tbsp lightly dry roasted + 4 Tbsp for making the slurry
  • Pudalangai/Snake gourd-1 cut in medium sized rings
  • Water- 1/2 C
  • Salt to taste
  • Red chilli powder-to taste + 1/2 tsp for the gram flour paste
  • Turmeric powder- 1tsp
  • Coriander leaves- 1/4 C chopped fine
  • Mint leaves-1/4 C chopped fine
  • Cold pressed sesame oil- 3 Tbsp +4 Tbsp for frying the cutlets
  • Cumin powder-1 tsp
  • Coriander powder- 1 tsp
  • Lemon juice- 1/2 a lemon
  • Water-1/4 C

Instructions

  1. Pressure the carrots, beans and potatoes with just enough water until well cooked. Once the pressure settles, drain any remaining liquid and mash the vegetables thoroughly with a hand held masher. Set aside. Clean the inner rings of the gourd and set aside, covered.
  2. Chop the onions as finely as possible.
  3. Take a deep,medium sized wok and add 2 Tbsp oil . Saute' the onions until soft, add the ginger garlic paste and saute well.Add the tomatoes and saute.Add 1/2 tsp turmeric powder, salt to taste and red chilli powder. Saute well. Add the cumin and coriander powder and saute.
  4. Add the mashed vegetables and mix well into the spice powders and onion mixture. Keep mixing and turning on a low flame until the vegetables and spices come together well, the moisture is reduced and it starts to come away from the sides of the pan.
  5. Take off the heat and set aside. Add the chopped coriander and mint and mix well. Add the lemon juice and mix again. Let cool .
  6. Add the roasted gram flour a little at a time and mix it until the mixture is pliable enough to hold together without breaking. Check seasoning. Adjust if necessary.
  7. Make small discs and stuff it into the gourd rings. Set aside on a plate until all the vegetable rings have been stuffed.
  8. Make a paste with gram flour , little water, 1/2 tsp turmeric powder , red chilli powder and salt. The paste should be thin. Place a shallow cast iron pan on the hob. Add oil for frying.
  9. Gently dip the stuffed gourd cutlets in the paste and place on the oil. Do this for as many cutlets as will fit inside the pan.
  10. Turn the heat on to a medium flame and allow the cutlets to cook on one side for a minute or two. Gently turn it over to cook on the other side. While the stuffing turns golden, the outer ring of the gourd will also soften and cook but still retain a crunch.
  11. Gently turn it over using a flat spatula like cooking spoon. Once the filling has cooked well and has a nice colour take off the heat. It's a nice side dish for lunch or dinner and also a healthy snack.

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