Spicy Snake Gourd Curry



Snake Gourd 7 inch Long
Onion 1 Medium
Garlic 5 Pods
Chana Dal 1 tbsp
Fennel Seeds 1/2 tsp
Whole Red Chillies 2 – 3
Turmeric Powder a pinch
Drumstick Leaves a Small Handful (optional)
Salt to taste
Oil 1/2 tsp


Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Curry Leaves 6
Oil 1 tsp

Method of preparation:

Peel, remove ends, remove seeds and chop snake gourd into small pieces.
Peel and chop the onion.
Peel and slice the garlic cloves.
Remove stems, tear red chiles into small pieces and discard some of the seeds.

Heat a pan on low heat, roast chana dal and fennel seeds separately until aromatic.
Heat half a tsp of oil in a pan, add red chiles and fry till aromatic or till they change color.
Once cooled to room temperature, grind chana dal, fennel seeds and red chiles into fine powder using a spice blender.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add garlic and onion.
Fry for a minute, add snake gourd pieces, turmeric powder and salt.
Fry another minute, add 1 – 1 1/2 cups of water or less to the snake gourd.
Cook covered on medium – low flame until snake gourd pieces turn soft.
Add more water if required to cook snake gourd and stir occasionally.
Once cooked, add ground spice powder and fry till almost all the moisture is gone.
Stir in drumstick leaves (if using) and serve spicy snake gourd with steamed rice or roti.

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Posted by on May 6 2017 Filed under Vegetarian. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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