Snake gourd Curry

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How long it takes: 45 minutes

Number of servings: 4-5

Snake gourd. Also Padvalkayi. Also Poddale.  This is a vegetable grown in most kitchen gardens and also great from a health point of view since it grows fast and the yield is ready to be consumed within a month ! You do get Snake gourd that grow up to 3-4 feet in and around Bangalore but here in Manipal, we get shorter, but nevertheless tasty ones. I have already put up stir fry, and Snake gourd seeds chutney and snake gourd cutlet.  The recipe today was my dear father’s favorite – Gourd curry with Moong dal. Make sure you have tender and hopefully pulpy gourd for this dish.

What you need to have:

1. Chopped Snake gourd – 2 cups

2. Chopped Potatoes – 1/2 cup

3. Moong dal – 1/2 cup

4. Fresh grated coconut – 2 Teaspoons

5. Mustard seeds – 1 Teaspoon

6. Blackgram dal – 1 Teaspoon

7. Cumin seeds – 1/2 Teaspoon

8. Asafoetida powder – 1/2 Teaspoon

9. Turmeric powder – 1 Teaspoon

10. Green chilly – 2

11. Red chilly -1

12. Salt – To taste

Fresh Snake gourd ( Source: Wikia)

What you do with what you have:

1. Peel off the skin of the gourd with the back of your knife and chop it fine. Wash,  peel potato and chop fine. Wash and slit green chilly too.  Grate coconut and keep it aside as well.  Soak Moong dal in for about half an hour till done.

Ingredients of Snake gourd curry

2. Place a skillet with 3-4 Teaspoons of cooking oil in it on medium flame. When heated, add mustard seeds to it. When it starts spluttering add Blackgram dal to it.  When fried add red chilly, slit green chilly, Asafoetida powder, Turmeric powder and stir properly.

The seasoning in progress

3. When done add soaked Moong dal to the seasoning and fry for a while on low flame. Finally add both chopped gourd and potato from step 1 to it. Also add salt and sprinkle little water, grated coconut and close it with a lid and stirring every now and then.

Veggies being cooked in the seasoning

4. When cooked just check for salt and switch off the flame and serve hot with rice, rasam and papad or pickle of your choice.

                            Ready to serve Snake gourd curry

Good to remember: 

1. Always use tender gourd for the dish.

2. Keep stiring the dish constantly so that one can avoid it from getting burnt since Moong dal will catch the burn the bottom of the vessel quite fast.

3. Check for salt since it will reduce in volume and so add little less of salt than usual.


4 thoughts on “Snake gourd Curry

    Raji said:
    May 3, 2011 at 9:28 pm

    The curry is so inviting…I too make this..will try your version next time.

      prathibalrao responded:
      May 10, 2011 at 10:24 pm

      Hi Raji,

      Thanx a lot for ur comments. Do try out the recipe and send me the feed back please.

    Cumin Coriander Cardamom said:
    May 4, 2011 at 12:51 am

    Oh!! How I miss fresh snake gourd that we get in India being here in USA.

      prathibalrao responded:
      May 10, 2011 at 10:27 pm

      Hi cumin coriander cardamom,

      Any body would always feel when we miss out some thing fresh and liked is not found in the place we live in, which is natural.

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