It’s been ages since I last shared a veggie recipe. Usually it’s because I cook the same old same old every day (read: whatever veggies stirfried with minced garlic.) I tend to put a lot more effort into the meat dish so I like to keep the veggies simpler. Also, overcooking veggies ain’t all that good anyway.
Nevertheless, I decided recently to pick up this snakey looking gourd I see everytime I go grocery shopping called (unsurprisingly) snake gourd. The skin reminds me of watermelons but it’s thin and long. And after scouring the internet for recipes, I found that it’s used predominantly in Indian cooking. It intrigued me because I’ve never really cooked veggies with so many spices before. granted, I didn’t have a few of them but it turned out okay.
Let’s try this!
Warning: This dish will make your house smell amazing.
But thou, Bethlehem Ephratah, though thou be little among the thousands of Judah, yet out of thee shall he come forth unto me that is to be Ruler in Israel; whose goings forth have been from of old, from everlasting.” (Micah 5:2)
Snake Gourd Paretal
recipe adapted from Kuali.com
1 Snake Gourd, peeled, pith removed & cut to inch pieces
1 large red Onion, peeled & chopped
1 knob thumb-size Ginger, sliced
1 Tomato, chopped
- 1 tsp Mustard seeds
1/2 tsp Cumin seeds
1/2 tsp Fennel seeds
1 tsp Red Chilli Flakes
1/4 tsp Turmeric powder
1 sprig Curry Leaf (I didn’t have any but highly recommended!)
3 tbsp Vegetable Oil
1 tsp Salt (to taste)
- Heat up oil on MED heat. Toss in spices to toast for a brief minute until mustard seeds begin to pop and everything becomes fragrant.
- Add in ginger & onions and stirfry for 1 minute, until the onions are translucent.
- Scatter in snake gourd & tomatoes. Add salt & a splash of water.
- Cover & leave to steam for 5 minutes. Stir every minute or so. Add more water if necessary.
- Once the gourd is tender, dish up!