Snake Gourd is very much common in Andhra Cuisine. They are prepared dry to be had as a side dish with rasam-rice or curd-rice. It is generally cooked with soaked and boiled chana dal, but here I prepared with roasted chana dal and finished it off with sambar powder, lots of chopped coriander and grated fresh coconut. The amount of chili powder or fresh chilies can be adjusted depending on individual preference.
- 400 gms. snake gourd, sliced
- 1/2 cup roasted chana dal (Bengal gram)
- 1 onion, chopped
- 2-3 garlic cloves, chopped
- 2 green chilies, slit
- 2 tbsp. oil
- 1 tsp. mustard seeds
- 1 sprig curry leaves
- 1/4 tsp. asafoetida
- 1 tsp. urad dal (split black gram)
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. red chili powder or to taste
- 1 tsp. coriander powder
- 1 tbsp. sambar powder
- 1/2 cup coriander leaves, chopped
- 1/2 cup fresh grated coconut
- 1 tbsp. lemon juice
- 1 tsp. chopped coriander leaves to garnish
- 1 tsp. grated fresh coconut to garnish
Steam the snake gourd till soft. Keep aside. Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the curry leaves, asafoetida and urad dal. Saute till the dal changes colour.
Now add the onion and garlic and saute till light brown. Add the steamed snake gourd, salt, roasted chana dal, turmeric powder, red chili powder, slit chilies, coriander powder, sambar powder and fry for 2-3 minutes till well combined.
Add the chopped coriander leaves, grated fresh coconut and lime juice. Mix well. Serve, garnished with coriander leaves and coconut.