Peel the skin of snake gourd and cut them into small pieces, soak the split moong dal (green gram) for a half an hour with cold water in a bowl.
Cut the onions into small pieces and open the green chillies slightly.
Bring the already cooked leftover basmati rice to room temperature.
Heat enough oil in a kadai.
Add mustard seeds and urad dal.
Let them splutter.
Now add onions pieces and stir them until they turn translucent.
Add the snake gourd pieces with green chillies to the onion pieces.
Add the soaked green gram and curry leaves too with the vegetables, simmer them for a while, don't add water in any case to the vegetables, add pepper powder, cumin seed powder, garam masala powder and salt to the vegetables, close the lid and stir them occasionally, snake gourd may leave some water once we add salt, cook until the water gets evaporated, add the basmati rice to the mixture and toss them well till they get mixed well.
Serve hot with papads and chips.
Recipe courtesy: Priya Easy N Tasty Recipe
Bawarchi of the Week
Priya Suresh lives in Paris and cooks delicious South Indian food with a French touch.