Snake gourd is peeled and chopped. Raw mustard seeds are ground into fine powder. Snake gourd is cooked in oil along with whole spices till soft and is seasoned with mustard seeds powder. Serve snake gourd with mustard seeds over plain steamed rice and dollop of ghee.
Makes: around 4 Servings of Snake Gourd with Mustard Seeds.
Snake Gourd 1
Mustard Seeds 1 tsp
Tamarind 1 inch Piece
Turmeric Powder a big Pinch
Coarse Red Chile Powder 1/4 tsp
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:
Grind mustard seeds with a pinch of salt into fine powder.
Peel, remove ends and wash the snake gourd.
Discard the seeds and chop snake gourd into small pieces.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add snake gourd and tamarind.
Cook covered on low flame for around 5 minutes or until snake gourd is cooked.
Uncover, discard tamarind and stir in ground mustard seeds powder, red chili powder, turmeric powder and salt.
Remove from heat and serve snake gourd with mustard seeds over plain steamed rice and dollop of ghee.
Notes: Make sure snake gourd is cooked well.
Suggestions: If snake gourd is not cooked well, cook covered on low flame till snake gourd turns soft but whole.
Variations: Alternatively, boil snake gourd in water till cooked and strain it. Check other snake gourd recipes here.
Other Names: Snake Gourd with Mustard Seeds, Potalakaya Ava Pettina Kura.