Podalangai (Snakegourd) Besan Curry

I love snake gourd. Back home it is available at the back yard during the season. The ones we get use to be really very long may be that's why it is called sanke gourd. Normally I do simple stir fry with it which you can find at snake gourd simple fry method 1 or method 2 or with peanut. This time, I wanted to try it with Beasan flour with ajwan seeds. It is tasted pretty good
Ingredients

Snake Gourd (Pudalangai) - 1/2 cups of snake gourd sliced into thin half moons
Onion - 1 Finely chopped
Garlic - 5 Finely chopped
Ginger  - 1 teaspoon (finely chopped)
Beasan Flour / Bajji flour - 1/4 cup
Ajwan seeds (omam) - 1/2 teaspoon
Cumin Seeds - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Roasted Gram Powder - 1 tablespoon
Red Chilli powder - 1/2 teaspoon ( add more if like spicier version)
Asafoetida - a pinch
Oil - 4 teaspoon
Salt per taste

Method
Add salt to taste, asafoetida,turmeric powder, red chilli powder to besan flour / Bajji flour. Mix this with cut Snake gourd and mix well. if needed sprinkle water. Snake gourd will give out water so careful about adding water. I don't add water at all.

Heat the oil in the kada. When oil is hot add Ajwan, Cumin seeds and when it crackle add garlic/ginger and fry till garlic is brown in color. Add Onion and fry till it is slight brown in color. Add snake gourd and mix well. 

Cook till it is 1/2 cooked. Now add roasted gram dhal powder and mix well. and let it cook fully. Enjoy the vegetable just by itself or with any rice/Chappathi