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Ingredients
1 snake gourd
2 tbsp oil
1 tsp cumin seeds
1 tsp black pepper
Salt to taste |
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Preparation
Slit and discard the spongy portion and seeds from the gourd.
Cut snake gourd into round slices.
Heat the oil in a pan and add slices.
Add salt and fry on slow flame.
After few minutes, add cumin seeds and pepper.
Stir well and serve hot crispy snake gourd. |
Snake Gourd Raita |
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Ingredients
1 sliced snake gourd
8 oz plain yogurt
1 tsp of grated coconut
1 green chili
Fry mustard seeds in 1 tsp oil till they spatter (optional) |
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Preparation
Slit and discard the spongy portion and seeds from the gourd.
Cut gourd into small pieces.
Steam in microwave with little water.
When half cooked, remove and cool and
Mix with yogurt.
Grind coconut with green chili to a paste.
Add this paste to the yogurt mixture.
Add salt to taste and garnish with coriander leaves.
For additional seasoning, top with fried mustard seeds (optional). |
Snake Gourd Salad |
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Ingredients
1 snake gourd
2 cups plain yogurt
2 green chilies
1 tsp salt
1/2 tsp cumin powder
Cilantro and mint leaves for garnishing |
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Preparation
Slit and discard the spongy portion and seeds from the gourd.
Cut the gourd into very fine pieces.
Chop green chilies finely.
Mix salt and cumin powder to the yogurt and add the gourd and chili pieces
to it.
Sprinkle cilantro and mint leaves on top.
Serve chilled.
User Comments & Tips
May be seasoned with mustard seeds and asafoetida, in hot oil.
Ground coconut paste may also be added.
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Chilled Snake-gourd |
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Ingredients:
Snake Gourd
8 oz plain yogurt
1 medium sliced onion
2 sliced green chilies
Curry leaves
A pinch of mustard seeds
Salt to taste
Oil for frying |
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Preparation
Clean snake gourd and remove center.
Slice thinly and deep fry, till almost crispy.
In a separate pan fry the mustard seeds, sliced onions, curry leaves and sliced
chili (in that order) in a little oil.
Once cooked, add the salt and fried snake-gourd. Leave it to cool.
Add the yogurt and put it in the refrigerator for at least a couple of hours.
Serve chilled. |
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