Wash the snakegourd and cut it vertically into twoNote: you can take a Potato peeler or a Knife and very randomly run it through the outer skin of the Snakegourd and scrape off the white layer on the surface. It’s optional. I don’t scrape it off I just thoroughly wash the snakegourd With the help of your Thumb, slide the seeds and cotton like substance from inside the Snakegourd and thoroughly wash the Snakegourd again
You have three options1) To slice it as it is2) To further cut the vertical halves into 4 and then slice it(if the Snakegourd is wide in size, I cut it into 4 verticals)3) Cut 4 verticals and further cut the Snakegourd into cubes In a skillet, heat the Oil on medium heat and add the mustard seeds once the oil turns hot
Then add the curry leaves and the crushed garlic
When the Garlic begins to turn Brown, add the Onion and Chillies and let it cook well
Once the Onion turn translucent, add the Roasted Gram and Tomatoes and allow it cook until the tomatoes turn soft
Then add the Snakegourd Veg, Coconut, Turmeric Powder, Chilly Powder, Coriander Powder, Salt and Sugar/Jaggery. Mix it well and cover the pan. Do not add any waterCovering the vessel will release some waterNote: Most Gourds release a lot of water when it is cooked. And most veggies release water when Salt is added. So do not add any more waterAlso, Most veggies reduce in quantity after cooked. So, what may look like a lot when it’s just cut and kept, will reduce to almost half. So, plan your quantity well. After about 5 minutes take off the lid and Let the Vegetable cook in it’s own juices and water until all the water is evaporated.
Add the Coriander and further cook the Veg for another 2-3minutes and turn off the heat
Enjoy this Simple yet flavour packed Veggie nice and Hot with Hot Chapatis. So Yum!