Halwai November 12, 2018

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:

  1. Scrap the skin of the snake gourd slightly, to remove the snowy skin, if desired.
  2. Cut the snake gourd into tubes and halve the tubes, vertically.
  3. Remove the soft, centre portion with a cutlery knife and wash the snake gourd.
  4. Stack two or three pieces and slice the snake gourd into thin crescents.
  5. Chop the onions finely and keep aside.
  6. Mix the cut snake gourd with salt and moong dal in a big plate and drain the excess water.
  7. Keep it aside for 10 to 15 minutes so that water oozes out of the mixture.
  8. Squeeze out the excess water.
  9. Heat a kadai with oil and temper with the tempering ingredients.
  10. Add the chopped onions and fry till transparent.
  11. Add the snake gourd, fry for a minute, pressing it lightly and cook covered for 4 minutes (stirring in between).
  12. Mix in the coconut and stir well for a minute.
  13. Transfer it to a serving dish.
  14. Recipe courtesy: Rak’s Kitchen