Ingredients

• 2 - snake gourd, medium in length
• 1 tbsp - moong dal/paasi paruppu
• 3 to 4 tbsp - coconut
• As needed - salt
• A pinch - cooking soda
• 1 - onion
• To temper:
• 1 to 2 tsp - oil
• 3/4 tsp - mustard
• 1 tsp - urad dal/Ulutham paruppu
• 2 - red chillies
• 1 sprig - curry leaves

How to Make Snakegourd with Coconut Fry

• Scrap the skin of the snake gourd slightly, to remove the snowy skin, if desired.
• Cut the snake gourd into tubes and halve the tubes, vertically.
• Remove the soft, centre portion with a cutlery knife and wash the snake gourd.
• Stack two or three pieces and slice the snake gourd into thin crescents.
• Chop the onions finely and keep aside.
• Mix the cut snake gourd with salt and moong dal in a big plate and drain the excess water.
• Keep it aside for 10 to 15 minutes so that water oozes out of the mixture.
• Squeeze out the excess water.
• Heat a kadai with oil and temper with the tempering ingredients.
• Add the chopped onions and fry till transparent.
• Add the snake gourd, fry for a minute, pressing it lightly and cook covered for 4 minutes (stirring in between).
• Mix in the coconut and stir well for a minute.
• Transfer it to a serving dish.
• Recipe courtesy: Rak's Kitchen