SNAKE GOURD SPICY MASALA CURRY

I'm not a fan of snake gourd. The one that's available in the market is a hybrid variant. Hence the flesh and peel is little hard. I always try to discover varied recipes to make this veggie palatable. I mostly prepare kootu-  a lentil based gravy. Hence,to break the monotony, I tried a spicy masala curry this time. You can pair this curry with chapati ,plain cooked rice and curd rice.

 

 

 

 

 INGREDIENTS TO GRIND :

CORIANDER SEEDS- 5 TSP

PEPPERCORNS- 3/4 TSP

CINNAMON- 1

FENNEL SEEDS- 1/2 TSP

RED CHILLI POWDER- 1 TSP

GARLIC CLOVES- 4 NOS

COCONUT GRATINGS- 1 TBSP

OTHER INGREDIENTS :

 

SNAKE GOURD- 400 GRAMS

SALT TO TASTE

TURMERIC POWDER- 1/4 TSP

 

FOR SEASONING :

 

OIL- 1 TBSP

MUSTARD- 3/4 TSP

URAD DAL- 3/4 TSP

CURRY LEAVES- 2 SPRIGS

ONIONS CHOPPED- 2  NOS

 

PROCEDURE  :

1. Steam cook chopped snake gourd in pressure cooker after adding salt and water for 2 whistles and switch off.

 

2. Grind all the ingredients cited in the column to fine paste using little water and keep it aside.

 

3. In a pan heat oil and add mustard,urad dal,chopped onions,salt and fry till the onions turn translucent.

 

4. Add ground paste,salt,turmeric powder over the sauteed onions and keep stirring in mild heat till the raw smell of the paste evades completly.

5. Drain the excess water from the steamed veggie and transfer it over the sauteed paste and mix well.