Once a week or more I get this gigantic craving on my ride back home, to get some fresh vegetables and cook into a spicy curry and just eat just the curry with no rice. Thinking about it, its a lot healthier this way and it fills you and you get to eat spicy curries. Some of the vegetables I cook are used very commonly in India and may not be available in any of the common grocery stores in North America except the Indian grocery.
One I picked for tonight is called ‘snakegourd’. This veggie belongs to the gourd family whose length can vary from 1 foot to 5 foot. We have grown this in our farms very rarely cos it requires quite some caring and nourishing I guess.. This plant requires fences and support structure built to support the plant and when it yields the flower and fruit, it requires to be well-supported as these gourds would be hanging upright from the stems.
I would love to grow some fresh vegetables and be able to make a quick curry from my garden, but time is not yet right for that, hence settling with store-bought vegetables. The taste of this vegetable is soo unique and it can be used in several types of curries or in a dhal sambhar.
I like my vegetable curries in a dryer form, this is a traditional south indian recipe, nothing fancy.
You will need:
* 2 medium sized snake gourd with seeds cleaned and cut in semi-circular pieces. Boild them in water for about 8 mins, and strained.
* 1 onion cut length wise
* 4-5 broken red chillies
* mustard + jeera + split urad dhal for garnish
* 1/4 cup shredded cocunut
* salt + oil
Just cook it:
In a wide pan, add 3 tbps of oil + add the mustard + jeera + urad dhal and let it splutter, add the onion + red chilies and saute them for about 4 minutes, add the cooked snakegourd + turmeric powder (a pinch) + 1 tsp of sambhar powder or red chilli powder + salt, mix well and let it cook on medium flame for about 6-7 minutes until the masala powder blends with the vegetable. Add some shredded coconut and let it cook for 2 minutes and serve hot with rice or enjoy as it is.