Snake gourd is sliced and cooked in oil along with whole spices. Coconut and green chiles are freshly ground and added to the snake gourd slices and cooked briefly. Serve snake gourd coconut curry with steamed rice and dollop of ghee.
Makes: around 3 Servings of Snake Gourd Coconut Curry.
Snake Gourd 1 Medium Size or 1 Frozen Packet
Grated Coconut 1/4 Cup
Green Chiles 4 – 5
Salt to Taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
If using fresh snake gourd, peel, halve, discard the seeds and thinly slice it.
Boil the snake gourd slices in water till cooked and soft.
If using frozen snake gourd, thoroughly wash the snake gourd under running water and strain.
Remove stems, wash and roughly chop the green chiles.
Grind coconut, green chiles and salt thoroughly without adding any water and keep aside.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add the washed snake gourd.
Cook covered on low flame for around 2 -4 minutes.
Uncover and fry till snake gourd turns light golden color around the edges.
Stir in ground coconut green chili paste.
Fry for a minute and remove the curry from heat.
Serve snake gourd coconut curry with steamed rice and dollop of ghee.
Notes: Make sure not to overcook the snake gourd.
Suggestions: If using fresh snake gourd, peel and boil the sliced snake gourd in water till cooked. Adjust spice with green chiles.
Variations: You can also add a pinch of cumin seeds while grinding the coconut.
Other Names: Snake Gourd Coconut Curry.