Snake gourd to me is a very peculiar type of vegetable. Its white and green stripes and more than 2 feet in length, it really looks quite similar to the reptile from which it has taken its name.

Snake gourds on sale (Courtesy: Flickr)

Serves 2

Ingredients:

Chichingha (Snake gourd):  200gms

Peyaj(Onion): 1 medium, fiely chopped lengthwise

Ginger paste (Ada bata): 1/2 teaspoon

Turmeric powder (Halud guro): 1/4 teaspoon

Mustard oil (Sarser tel): 1 tablespoon

Kancha Lanka (Green chilli): 1

Preparation:

• Cut the snake gourd lengthwise into two equal halves.
• Chop the halves into thin semi circles and remove the seeds if any.
• Heat the oil in a wok
• As the oil becomes piping hot throw in the onions, saute for 30 seconds
• Add ginger paste, turmeric powder and season with salt.
• Toss a few times so that the spices get mixed with the vegetable
• As the vegetables start drying add 1/2 a cup of water and cook for 5 minutes under cover
• Remove the lid and add water if necessary within those 5 minutes
• When the snake gour becomes tender take it out of flame

Snake gourd curry is a good side dish for rice and roti both. The cooking time may vary depending on the age of the vegetable.

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