When I went shopping last weekend, I found a small box of snake gourds. They weren’t the best looking veggies I’ve ever seen ~~ they were a little wilted. Nonetheless, I really wanted to try. I chose the freshest one I could, and popped it into my basket.
This evening I went searching for recipes, and decided to make
Priya’s Snake Gourd Curry.
I had one problem: not even enough snake gourd to make half the recipe.
I had a nice fresh ridge gourd, and the mystery gourd still keeping well in the fridge, so I mixed them up.
I followed Priya’s recipe.
Mixed Gourd Curry with Two Dals (a la Priya)
1/4 c moong dal
1/4 c masoor dal
3 c mixed gourd, chopped (discard seeds from snake gourd, I learned)
1/2 tsp fresh pepper, dry roasted and ground
1/4 tsp asafoetida
salt to taste
1 tsp oil or ghee
1/2 tsp mustard seeds
4-5 curry leaves
Cook the two dals till soft and keep aside. Cook gourds in boiling water with asafoetida and a little salt, 10-15 minutes till tender but not mushy. Drain off most of the water, add cooked dals and fresh-ground pepper. Keep over medium-low heat another 10 minutes or so, until most of the water has cooked away.
Heat the oil or ghee, add mustard, and when it pops, add curry leaves. Cook a minute then add to the gourd/dal mixture. Cook 5 minutes longer, stir well, and serve hot.