Ingredients:

• 2 – snake gourd, medium in length.
• 1 tbsp – moong dal/paasi paruppu.
• 3-4 tbsp – coconut.
• salt as needed.
• 1 – onion| To temper:
• 1-2 tsp – – oil.
• 3/4 tsp – mustard.
• 1 tsp – urad dal/Ulutham paruppu.
• 2 – red chillies.
• 1 sprig – curry leaves.

Method:

1. Cut the snake gourd into tubes and halve the tubes vertically.
2. Remove the soft, centre portion with a cutlery knife and wash the snake gourd.
3. Stack two or three pieces and slice the snake gourd into thin crescents.
4. Chop the onions finely, keep aside.
5. Mix the cut snake gourd with salt and moong dal in a big plate, and keep it in a slanting way to let the excess water drain.
6. Keep aside for 10-15 minutes, water will ooze out of the mixture.
7. Squeeze out the excess water.
8. Heat kadai with oil and temper with the items given under the ‘To temper’.
9. Add the chopped onions and fry till transparent.
10. Add the snake gourd, fry for a minute and press it lightly and cook covered for 4 mins (stirring in between).
11. Mix in the coconut and stir well for a minute and transfer to the serving dish.