Snake Gourd is vegetable that is usually disliked by many including my kids at home but since I am a huge lover of veggies, I bring all kinds of them on rotation. This recipe is my hubby's take on how you can make simple yet delicious vegetable that is low in calories but high in nutrients. It tastes great as an accompaniment to rice or chapathis is perfect for your weekday meal!
Prep time: 10 mins | Cook time: 15 mins | Serves 3-4
- 1/2 kg snake gourd / podvole (padval)
- 1 medium-big onion finely chopped
- 1 medium tomato finely chopped
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon cumin powder
- 1 teaspoon plain red chilli powder
- chopped coriander to garnish
- oil for frying
- salt to taste
1. Wash the snake gourd well, cut vertically into half and remove and discard the seeds and spongy pulp from the centre. Cut into thin slices and keep aside.
2. In a heavy based pan or kadhai heat some oil and when it is hot enough toss in the cumin seeds. Let them splutter for a few seconds (take care not to burn them) then add the chopped onions.
3. Fry the onions well till they turn golden in colour. Then add the tomatoes and the salt and fry until they turn mushy.
4. Add in the powders - turmeric, cumin, red chilli and fry on a low heat, taking care to see that they don't burn.
5. Finally add the sliced snake gourd and sprinkle about 1/2 cup of water, cover and cook till the pieces are tender and almost all the water has evaporated.
6. Garnish with chopped coriander and serve hot as an accompaniment to rice or chapathis