Tag Archives: snake gourd

Snake gourd and moong dal

Whenever, my mother made a stew, such as Spinach and yogurt stew,  or sweet and sour Pumpkin stew, or tangy Red Sorrel leaves stew or Amaranth leaves stew, my mother always cooked a dal based curry such as pumpkin and channa dal curry, bottle gourd and toor dal curry  or some such similar recipe.

sncIngredients:

1 snake gourd
1/2 cup moong dal
1 tsp oil
1 tsp cumin seeds
1 tsp mustard seeds
1 tbsp urad dal
1 tbsp channa dal
1-2 red chilies
salt to taste
a touch turmeric
a touch of asafoetida
1 jalapeno chopped
a few curry leaves
some chopped cilantro

Bring about 1 to 1 11/2 cups of water to boil. Add moong dal and chopped snake gourd. Reduce flame to medium low and cook for 15-20 minutes until cooked and all the water evaporates.

Meanwhile, heat 1 tsp oil in a pan. Add turmeric, asafoetida, red chilies, urad dal, cumin seeds, mustard seeds, chana dal and fry till lightly golden. Add chopped jalapeno and curry leaves and continue frying for 2-3 minutes. Transfer to the cooked snake gourd  and moong dal bowl. Mix well. Season with salt. Garnish with some chopped cilantro and serve warm with some rice and tangy stew.

snc2We typically ate with some sweet and sour mixed vegetable stew or tangy amaranth (or red sorrel) stew or spinach and yogurt stew.

Roasted Snake Gourd with Coconut and Sesame

You can find snake gourd, fresh, during summer months, in your local Asian grocery or frozen in any Indian grocery, year round. While there are many ways to cook it, we usually cooked it with coconut and sesame, yellow split pea or with yogurt.

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I’ve roasted Ivy gourd and Okra quite successfully in the past, so why not Snake Gourd?

Ingredients

2-3 snake gourd
1-2 tbsp oil
Salt to taste
Pinch of turmeric
Red chili powder as preferred
1-2 tbsp shredded coconut
1-2 tbsp sesame powder
a few curry leaves
a little chopped cilantro to garnish

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Slice the snake gourd into thin rings and transfer to an oven safe dish. Toss with olive oil, salt and chili powder.

Pre-heat oven to 375 degrees.

Meanwhile, toast sesame seeds in a pan till lightly golden. Process in a food processor or blender or coffee grinder till processed into powder.

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Bake sliced snake gourd rings for 30 minutes. Add curry leaves, shredded coconut and  ground sesame powder. Toss and roast for another 10-15 minutes.

sg2Enjoy with some rice or roti.

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Snake Gourd cooked two ways (South Indian)

If  you want to get technical about it, it is called “Trichosanthes cucumerina” or more commonly called Chinese cucumber in your neighborhood Asian grocery. It is long, slender and cylindrically green fleshy vegetable and hence the name “snake gourd”. Mostly found in South Asia, it is low in carbs, anti-inflamatory, a natural antibiotic and good for the heart.

While you can do many things with it, here are a couple of ways you can cook it.

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Ingredients:
1 long or 2-3 small snake gourd chopped
1 tbsp chana dal
1 tbsp urad dal
1 tbsp mustard seeds
1-2 dry red chilli
1 green jalapeno
some chopped ginger
2-3 tbsp shredded coconut
1-2 tsp sesame powder
1/2-1 tsp cayenne pepper (optional)
some curry leaves
pinch of turmeric
pinch of asafoetida
some cilantro to garnish
1 tbsp oil

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Steam the chopped snake gourd in a pressure cooker till it is soft and cooked.

Heat the oil (olive or canola) in a pan. Add turmeric and asafoetida. Then add chana dal, urad dal, mustard seeds and dry red chilli  and fry till lightly brown. Add curry leaves, ginger and jalapeno and lightly fry. Add steamed snaked gourd and mix thoroughly. Leave on till excess moisture evaporates. Take some out and set aside.

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To make the curry add shredded coconut, salt, and roasted sesame powder and cayenne pepper and mix well. Leave for 5 minutes. Garnish with chopped cilantro and serve with rice or roti

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Mix set aside portion of snake gourd with some yogurt. Add salt for taste and garnish with cilantro. Serve with rice or roti

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