Finelly chopped pudalangai (snake gourd) -- 2 cups
Finelly grated onions -- 1 cup
Green chillies -- 5
Garlic -- 10 pieces
Bengal gram -- 1/2 cup
Curry leaves - a little
salt -- to taste
oil -- 3 or 4 tsp
Soak the bengal gram in water for 1/2 an hour and make it into a fine paste.
Cut all the green chillies and garlic into small pieces.
Now place a pan on fire and pour the oil. Now add the vegetable, onions, green chillies
garlic and curry leaves and fry in slow flame . When the vegetable becomes
light brown add bengal gram paste and salt and again fry in slow flame.
When it becomes dark brown, remove it from fire and serve hot.
A very nice side dish for rice with sambar.