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:

1. In a small wok, dry roast the besan until light brown, and keep aside.
2. Wash snake gourd and scrape the skin with a knife.
3. Cut lengthwise into half and scoop out seeds and the white portion.
4. Chop it into small pieces.
5. Heat oil in a pan and pop mustard seeds.
6. Add chana dal, curry leaves, red chillies and onion in that order, and roast till golden.
7. Add chopped snake gourd, salt, red chilli powder and turmeric powder, and mix well.
8. Cook covered on low heat until tender.
9. Add the roasted besan and amchoor powder and stir-fry for 2-3 minutes till all the ingredients are mixed well.
10. Serve with chapatti and dal.
11. Recipe Courtesy: Cooking With Sapana