Snake Gourd Dry Curry

Snake Gourd / Padavala Kai is one of the healthy vegetable and is full of nutritious. We should have these fiber rich vegetables in our diet regularly.

I have tried Snake Gourd Dry Curry, using jeera/cumin seeds/fennel seeds and little mustard seeds.
Added coconut to add the taste and good vitamins.
Udupi Taste Snake Gourd Dry Curry is one of the traditional dish prepared during any festival or feast. We do not use onions or garlic usually in our dishes.
Let us see this simple recipe.
NO ONION or NO GARLIC IS USED IN THIS DRY CURRY.

Ingredients : 

Snake Gourd : 1 ( Small one )
Coconut : 1/2 Cup /2 to 3 Tablespoons
Mustard Seeds : 1/2 Teaspoon
Sambar Powder : 1/2 Teaspoon
Red chilly Powder : 1/2 Tsp
Salt : As required
Coriander leaves : 1 Tablespoon
 To Season : 
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/2 Tsp
Curry Leaves : 5 to 6

Method :

1. Wash and cut snake gourd into very small pieces. Wash curry leaves and coriander leaves.
2. Grate coconut and grind it with sambar powder, red chilly powder and mustard seeds. Remove the ground mixture from the jar and keep it aside.

3. Keep a pan on the fire and heat. Add coconut oil and mustard seeds. Let it splutter.
4. Add curry leaves. Add cut snake gourd pieces and mix it well.
5. Add required water and cook till they turn soft.

6. Add salt. Add little turmeric powder and stir nicely.
7. Add ground coconut mixture and let mix it well. Let it cook on low flame till all the moisture disappear.

9. Shift it to a serving dish, add cut coriander leaves and serve as one of the side dish.

Note :

You can use pressure cooker to cook snake gourd pieces.Do not over cook.
Adding more /less green chilly is optional. Use of jaggery is optional. Use of any cooking oil instead of coconut oil is optional.
Time : 15 Minutes
Serves : 2 to 3 .