Prakash K. Sivanathan, Niranjala M. Ellawala

Pathola Maluwa

Name: Pathola Maluwa
Yield: Serves 4, as a side dish
Cuisine: Sri Lankan
Ingredients: juice of ½ lime; 250 ml (9 fl oz/generous 1 cup) coconut milk; ½ tsp salt; 1 tsp Thuna Paha (curry powder); 1 green chilli, slit lengthways and deseeded; 2.5 cm (1-inch) piece of rampe (pandan) leaf; 2.5 cm (1-inch) cinnamon stick, broken into two; ½ medium onion, medium diced; 1 tsp Thuna Paha (curry powder); ¼ tsp ground turmeric; 125 ml (4 fl oz/½ cup) water; ½ tsp fenugreek seeds; 300 g (10½ oz) snake gourd; 2 tbsp oil; 1 tsp cumin seeds; 7 fresh curry leaves; 2 garlic cloves, finely chopped

Preparation info

Serves
4
, as a side dish

Difficulty
Easy

Appears in

Sri Lanka

By Prakash K. Sivanathan and Niranjala M. Ellawala

Published 2017

About

Ingredients

300 g (10½ oz) snake gourd
2 tbsp oil

Asia
Sri Lanka
Side dish
Gluten-free
Vegan

Method

Wash the snake gourd and cut it into manageable lengths, about 15cm (6 inches) long. Lightly scrape the skin off. Slice each piece in half lengthwise, scoop out the seeds and fibres, and cut them into ½cm (¼-inch) half-moon slices. Set aside.

Heat the oil in a medium, lidded saucepan over a low heat, then add the cumin seeds. Let them cook for a few seconds until they pop, then add the