Snakegourd Curry with Coconut is great as an accompaniment for plain rice. Easily available in Indian grocery stores in late summer, snakegourd is one of those deceptive vegetables which may not look very appetizing but tastes great with the right recipe.
I like to use the smaller variety because it tastes sweeter. This is an easy South Indian vegetarian/vegan recipe that does not have onion or garlic.
Cooking Time: 15 minutes
- 2 1/2 cups (2 small snakegourds), cut into small cubes
- 1/2 cup coconut, freshly grated
- 1 tbsp chana dal (split bengal gram), boiled until cooked but should retain their shape
- Salt to taste
- 4 tsp vegetable oil
- 2 tsp urad dal (split black gram)
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 4-5 red chillies, broken into pieces
- 1/4 tsp red chilli powder (optional)
- Turmeric powder, a pinch
- 5-6 curry leaves
- In a microwave-safe dish, boil the snakegourd pieces with a little water and salt for about 5-6 minutes or until tender. Snakegourd has a lot of water content, so you don’t need to add too much water.
- Heat oil in a skillet. Add the urad dal and fry for a minute. As the dal stats to turn golden brown, add the cumin and mustard seeds. When the seeds start to pop, add the red chillies and fry for a couple of seconds. Add the curry leaves and turmeric powder.
- Add the boiled snakegourd and chana dal and salt if needed. Stir and saute for a couple of minutes.
- Add the red chilli powder and saute for another minute.
- Add the freshly grated coconut and saute for a few more seconds and turn off the heat.
- Serve the snakegourd curry with coconut with plain rice and ghee (clarified butter).