chutney and the veggie Snake gourd
Seeds of the tender Snake gourds ( I think they are referred to as “Indian gourd” in the US) soft and can be consumed just as you would consume the vegetable. However, a little ripe snake gourd means the seeds might have to be put to other use – most would jus throw it away until of course you realize that you can actually prepare a dish whose main ingredient is those very seeds. Cherish the chutney with rice and dal or with Idli , dosa etc.
This is probably the 8th in the series of wet chutneys on this blog !
What you need to have:
1. Snake gourd seeds – 3/4 Cup
2. Fresh grated coconut – 1/2 Cup
3. Green chillies(less spicy) – 2-3
4. Coriander leaves – A handful
5. Curry leaves – 5-6 strands
6. Asafoetida(soft) – size of a peanut
7. Cumin seeds – 1 Teaspoon
8. Pepper corn – 1 /2 Teaspoon
9. Salt – To taste
10. Bilimbi or Tamarind – 3-4
Ingredients of Snake gourd seeds chutney
What you do with what you have:
1. Remove the seeds from the snake gourd and peal out the layer of it and keep it aside. Grate coconut, wash and chop coriander leaves and curry leaves.
2. Place a skillet on medium flame with 2-3 teaspoons of cooking oil in it. Add asafoetida and allow it to just turn out crispy. Add cumin seeds, pepper to it and let it also fry.
3. At this stage add the seeds and a little water to it . Let the seeds cook for a while. Now add green chillies , and grated coconut from step 1 to it and fry it till the coconut turns a little dry.
Ingredients of chutney after frying
4. Switch off the flame and let it cool. On cooling mix bilimbi (or tamarind), coriander leaves, curry leaves from step 1 to it and also salt to taste. Grind it in the mixer adding little water to the required consistency.
Ready to serve Snake gourd seeds chutney
There you go – ready to be served with the Dosas, Idlis and Rotis.
How long it takes: 30 mins
Number of servings: 5-6