
Ingredients:
• 250 g – Snake gourd (chichinda)
• 1 tsp – Mustard Seeds
• 1 tsp – Chana dal/split Bengal Gram
• 2 – whole dry Red Chillies
• 1 tsp – Red Chilli powder
• 1 tsp – Turmeric powder
• 1 tsp – dried Mango powder (amchoor)
• 1 – medium onion, chopped
• 3-4 – Curry leaves
• 4 tbsp – gram flour (besan)
• 4 tbsp – vegetable oil
• To taste – salt
Method:
- In a small wok, dry roast the besan until light brown, and keep aside.
- Wash snake gourd and scrape the skin with a knife.
- Cut lengthwise into half and scoop out seeds and the white portion.
- Chop it into small pieces.
- Heat oil in a pan and pop mustard seeds.
- Add chana dal, curry leaves, red chillies and onion in that order, and roast till golden.
- Add chopped snake gourd, salt, red chilli powder and turmeric powder, and mix well.
- Cook covered on low heat until tender.
- Add the roasted besan and amchoor powder and stir-fry for 2-3 minutes till all the ingredients are mixed well.
- Serve with chapatti and dal.
- Recipe Courtesy: Cooking With Sapana