Snake Gourd has lot of water content and fiber. It improves the immune system, increase hydration and is also good in diabetic control. This recipe is basically from the Kerala Region of India.
Snake Gourd – 300 Gms
Ghee (Clarified Butter) – 1 tsp
Oil – 1 tsp
Mustard Seed (Rai) – ½ tsp
Cumin Seed (Jeera) – ½ tsp
Onion – 1 (finely chopped)
Green Chilli – 3 or 4 (chopped)
Curry Leaves – 1 strand
Hot Milk – 1 cup
Skinned Green Gram (Yellow Moong Dal) – ¼ cup
Turmeric (Haldi) Powder – ¼ pinch
Pepper Powder (Coarsely Pounded) – 1/8 tsp
Salt to taste
Wash the Snake Gourd and chop into 5 to inch long tubes. Cut each piece vertically into two. Scoop out the seeds and the pulp and discard.
Chop the Snake Gourd finely.
Wash and rinse the Yellow Moong Dal. Add one cup of water and pressure cook it for 3 to 4 whistles till the Dal becomes mushy. Check the Dal once the steam goes away. Mash it with a ladle if it is not already mushy. Do it when the Dal is hot. Keep aside.
Heat the Oil and Ghee in a pan. Add Mustard Seed. When it crackles, add Cumin Seed. Sauté for a few seconds.
Add Onion, Green Chilli and Curry Leaves. Stir fry till the Onion becomes translucent.
Add Snake Gourd. Stir it for a couple of minutes.
Add Haldi, Salt and a cup of water. When it starts boiling, cover with a lid and simmer for 5 to 6 minutes till the vegetable becomes soft.
Add the mashed Moong Dal, mix it well. Let it boil for couple of minutes in medium flame.
Add Hot Milk and the coarse Pepper Powder. Mix well. Add more Salt, if required.
Simmer in low flame for 3 to 4 minutes. Transfer to a serving bowl.
The spiciness comes from the Green Chilli in this recipe. Choose the Chilli with less or more spiciness depending on taste. And adjust the quantity of Chilli to make it more or less spicy.