Sunday, February 20, 2011

Snake Gourd Curry!

Trichosanthes cucumerina aka Snake Gourd is a popular indigenous vegetable used in many Indian cuisines. I haven't bought this vegetable in many years and so when I found it at the Indian Supermarket yesterday, I bought 7 pieces. Each one of the pieces I bought was at least a foot long. Actually, that's on the small side for a Snake Gourd.
With the Snake Gourd I bought, I made Snake Gourd Curry tonight. Here is how I made it:

  1. 1 Large onion, diced
  2. 6 curry leaves, whole or shredded
  3. 7 Red Chilies
  4. 1 Tbsp chopped ginger
  5. 1 Tsp Mustard seeds
  6. 1 Tsp Urad dal
  7. 5 Tbsp Channa dal (soaked overnight in water)
  8. 2 Tbsp coconut oil
  9. 4 Tbsp shredded coconut (fresh/fresh-frozen/dry)
  10. 6-7 Medium sized Snake Gourds: peeled, diced 
  11. 1 Tbsp of coarsely ground black pepper
  12. 1 Tbsp Sambar Powder
The garnish!
The channa dal, soaked overnight, is now nice and tender! Adds a unique flavor to the Snake Gourd Curry!
Snake Gourd, peeled and ready to be diced!
  1. In a large pan, heat up the coconut oil. Add the mustard seeds, let splutter.
  2. Turn down the heat to low and add the red chilies, Urad dal, curry leaves and the ginger.
  3. Next, add the diced onions and cook for a few minutes on medium.
  4. Add the diced gourd, the channa dal, and the coconut and mix it all together.
  5. Add the Sambar powder, fresh-ground Black Pepper, Curry powder and a pinch of salt.
  6. Mix thoroughly!
Serve hot with rice, chappathis, roti, naan or Pita bread or if you want to minimize the intake of the breads and the rice, you can simply eat this curry as your main dish
    This curry may be a bit spicy for some. If you want to tone it down a notch, use half the number of red chilies and halve the black pepper.
    Bon Appetit' :)

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