Ingredients
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 1 | Nos. | Snake Gourd | Cut and prepared |
| 1 | Teacup | Coconut scraped (fresh) | For garnishing |
| 1/2 | Teaspoon | Chilly Powder, Red | For grinding |
| 1/4 | Teaspoon | Turmeric Powder | For grinding |
| 1 | Pinch | Jeera (Cumin Seeds) | For grinding |
| 2 | Tablespoon | Coconut Oil | For Tempering |
| 1/2 | Teaspoon | Mustard Seed (Sarson) | For Tempering |
| 2 | Nos. | Chillies Red Dry | For Tempering - broken in bits |
| 8-10 | Nos. | Curry Leaves (Kadi patta) | For Tempering - washed and wiped dry |
| As Required | Salt | for taste | |
| As Required | Jaggery | or sugar for taste - optional |
Method
Slit the snake gourd lengthwise, remove the pulp, and cut it small pieces. Cook the pieces with a little water and salt added.
Grind ingredients coarsely. Keep aside.
Tempering:
Heat oil in a pan, splutter mustard seed,then add curry leaves and dry red chilly broken in bits. Add the ground masala and fry.
Add cooked snake gourd and the ground masala, and then add the scraped coconut
and sauté well.
Add some sugar or jaggery for taste if you so desire.
When the vegetable is done, turn off the stove. Allow the dish to absorb the masala.
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