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.
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
- 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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