Stuffed Sanke-courd ( Pudalangai)

Ingredients
snake gourd ( tender) cut into 1- 2" pieces 8-10 pieces
sesame seeds / white til  1 tbsp
besan / gram flour 2 tbsp
desiccated coconut 2 tbsp
onion finely chopped 1 big ( optional) OR add some finely grated cabbage/ carrot
peanut/ cashew nut coarsely powdered  2 tbsp
salt and chili pdr. to taste
turmeric pdr.  1/4 tsp
tamarind juice 2 tbsp
oil 3-4 tbsp

Method
in case the snake gourd isn't very tender, then peel lightly the outside skin
cut into 1-2" pieces in rounds, core and remove the seeds and the white part
boil water with little salt, blanch the pieces for 3-4 minutes, turning around
drain, soak in cold water, drain and dry in kitchen towel or cloth.
roast sesame seeds , cool and powder it 
roast besan over low flame stirring continuously till it turns light brown
in a big bowl, add roasted besan, pdr. sesame seeds,nuts pdr., salt and chili pdr., onion, tamarind juice, oil, mix well.
stuff in snake gourd pieces well, as it will easier to stuff from both sides
heat  1 tbsp oil in a pan / tawa, add the stuffed pieces, keep turning them around so that it gets light brown from all sides, add little oil if needed.
serve hot with sambar and rice or dal and rice or rasam and rice Or have it as a snack

Option- you may add little grated paneer/ cottage cheese too if you prefer, along with some finely chopped raisins.
 
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