Snake gourd which is a bland vegetable has very few takers and most Indian households have their own unique recipes to include this vegetable in their diet.
I, honestly enjoy any preparation of snake gourd, especially the simple stir-fry that is made by the Konkani speaking community to which I belong.
I was intrigued to see a post called Snake gourd Pathrado , mainly because of the name, by Anupama U Bhat. I lost no time in trying it out. It has turned out so fragrant and delicious… Sharing her recipe today.
Ingredients:
1 snake gourd weighing 400 gms
Half of a small coconut
5 roasted byadhi chillies
2 roasted Guntur chillies
1 heaped tsp tamarind paste
Asafoetida a small piece/ 1/2 tsp powder
2 tbsps rice/ rice powder
Salt
1 tsp mustard seeds
1 tsp Urad dal
1/4 tsp fenugreek seeds
3 tbsps oil preferably coconut oil
2 sprigs curry leaves.
Method:
Scrape the snake gourd, wah and slice it. Soak the rice for an hour. I used rice flour..Heat oil in a pan. Add the mustard seeds and after they splutter add the urad dal .As it turns a golden yellow drop in the fenugreek seeds and allow them to turn a golden brown. Add the curry leaves. Tip in the sliced snake gourd. Add salt, cover and cook till done. Sprinkle a little water in between if required as sometimes some varieties of snake gourd do not ooze water.
Grind the rice, grated coconut, roasted red chillies, tamarind and asafoetida to a coarse paste. Drop it into the cooked snake gourd. Add just a quarter glass of water and mix thoroughly. Heat on an extremely gentle flame till it comes together and leaves the sides of the pan. Serve hot with dal and rice.
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