Ingredients:

• Snake gourd – ½ kg
• Potato – 350 gm, boiled, peeled and mashed
• besan (chick peas flour) – 1 cup
• Rice flour – 2 tbsp
• Coriander leaves – 1 tbsp, chopped
• Cumin seeds – ½ tsp
• Onion – ½ cup, chopped
• chili powder – ½ tsp
• Turmeric powder – ¼ tsp
• Garam Masala powder – ½ tsp
• Lime juice – 1 tbsp
• chili powder – ½ tsp
• Asafoetida – ¼ tsp
• oil – 1 tbsp
• cooking soda – ¼ tsp
• oil to deep fry
• salt to taste

Method:

1. Cut snake gourd into 3 cm thick slices.
2. Carefully remove the seeds.
3. Steam the slices for 10 minutes.
4. Heat oil; add cumin seeds.
5. When they splutter, add onion.
6. Fry till onion is light brown.
7. Add all the powders and potato.
8. Add salt, mix well and remove from fire.
9. Stir in the lime juice and coriander leaves.
10. Stuff the snake gourd slices with potato mixture.
11. Mix besan with rice flour.
12. Add chili powder, asafetida, salt and soda.
13. Add water and make mix to a smooth coating batter.
14. Dip the stuffed slices in batter and deep fry in hot oil.
15. Drain and serve hot with tomato sauce.