Ingredients:
• 2 – snake gourd, medium in length
• 1 tbsp – moong dal/paasi paruppu
• 3 to 4 tbsp – Coconut
• As needed – salt
• A pinch – cooking soda
• 1 – Onion
• To temper:
• 1 to 2 tsp – oil
• 3/4 tsp – mustard
• 1 tsp – urad dal/Ulutham paruppu
• 2 – Red Chillies
• 1 sprig – Curry leaves
Method:
- Scrap the skin of the snake gourd slightly, to remove the snowy skin, if desired.
- Cut the snake gourd into tubes and halve the tubes, vertically.
- Remove the soft, centre portion with a cutlery knife and wash the snake gourd.
- Stack two or three pieces and slice the snake gourd into thin crescents.
- Chop the onions finely and keep aside.
- Mix the cut snake gourd with salt and moong dal in a big plate and drain the excess water.
- Keep it aside for 10 to 15 minutes so that water oozes out of the mixture.
- Squeeze out the excess water.
- Heat a kadai with oil and temper with the tempering ingredients.
- Add the chopped onions and fry till transparent.
- Add the snake gourd, fry for a minute, pressing it lightly and cook covered for 4 minutes (stirring in between).
- Mix in the coconut and stir well for a minute.
- Transfer it to a serving dish.
- Recipe courtesy: Rak’s Kitchen