
Ingredients:
• 200g – Snake gourd (scrape and cut into 1/2-inch pieces)
• 150g – thick fresh curds
• 3 green chilli, chopped fine
• 1 Red Chilli
• 1/4 tsp – Mustard Seeds
• 1/4 tsp – cumin
• A pinch Asafoetida
• Salt
• 1/2 tbsp – oil
• 1 onion, medium, chopped fine
• 6 Curry leaves
• 2 tsp – coriander leaves, chopped fine
Method:
- Boil chopped snake gourd in just enough water with salt till tender; keep aside
- Heat oil, add asafoetida, mustard seeds, red chilli, curry leaves and cumin, fry till the seeds splutter.
- Add onion pieces, green chilli, fry till the onion becomes soft.
- Add boiled gourd pieces, stir once and cover and cook for a min.
- Remove from fire and cool.
- Whisk curd well and add the above.
- Add chopped coriander and mix well.
- Serve this with any rice preparation.
- You can substitute with bottle gourd instead of snake gourd.
- This is a simple and quick preparation.
Recipe courtesy of Uma Devi Ramachandra