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 – Cumins
• A pinch – Asafoetida
• salt
• 1/2 tbsp – oil
• 1 – onion, medium, chopped fine
• 6 – Curry leaves
• 2 tsp – coriander leaves, chopped fine

Method:

1. Boil chopped snake gourd in salted water till just tender, keep aside.
2. 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.
3. Add boiled gourd pieces, stir once and cover and cook for a min.
4. Remove from fire and cool.
5. Whisk curds well and add the above.
6. Add chopped coriander and mix well.
7. Serve this with any rice preparation.

Recipe courtesy of Sify Bawarchi