Snake Gourd Stir Fry
- Total Time: 25 minutes
- Yield: 2 servings 1x
Description
This Snake Gourd Stir Fry combines tender snake gourd with split yellow moong dal, fresh coconut, and aromatic seasonings for a flavorful side dish perfect with rice and curry.
Ingredients
- 1/2 cup (120 ml) yellow split moong dal
- 2 cups (480 ml) scraped, chopped, deseeded snake gourd
- Fistful of fresh grated coconut
- 1 small onion, roughly chopped
- A few pinches of turmeric powder
- 1-2 tbsp (15-30 ml) oil
- Salt, to taste
- Seasonings (e.g., mustard seeds, cumin seeds, curry leaves)
Instructions
- Rinse the yellow split moong dal thoroughly and cook it with a pinch of salt and turmeric powder in enough water until it is well done but not mushy. Drain and set aside.
- In a separate pot, cook or steam the chopped snake gourd until tender. Set aside.
- Heat oil in a pan over medium heat. Add the seasonings such as mustard seeds, cumin seeds, and curry leaves. Sauté until the seeds start to splutter.
- Add the chopped onion and a little salt to the pan. Cook for about 5 minutes, stirring occasionally, until the onions are soft and translucent.
- Add the cooked moong dal and snake gourd to the pan. Stir well to combine all ingredients.
- Mix in the fresh grated coconut and cook for another 2-3 minutes, allowing the flavors to meld together.
- Adjust salt to taste and serve hot as a side dish with rice and curry or yogurt.
Notes
- Snake gourd can be substituted with zucchini if unavailable.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Serve as a side with rice and spicy curry or yogurt for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3 grams
- Sodium: 300 mg
- Fat: 7 grams
- Carbohydrates: 18 grams
- Fiber: 4 grams
- Protein: 6 grams
- Cholesterol: 0 mg
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Frequently Asked Questions
What is snake gourd and where can I find it?
Snake gourd (also called potlakaya in Telugu) is a long, thin vegetable with mild, slightly bitter flesh used widely in South Indian cooking. It is typically found in Indian or South Asian grocery stores. The notes say you can substitute zucchini if snake gourd is unavailable.
Why is the moong dal cooked separately from the gourd?
The yellow split moong dal is simmered on its own with a pinch of salt and turmeric until well done but not mushy, then drained. Cooking them separately ensures the dal reaches the right tender texture without absorbing the vegetable’s cooking water and going soft — both are added together only in the final stir-fry step. 
Can I store leftovers, and how long do they keep?
Yes — the notes say to store leftovers in an airtight container in the refrigerator for up to 2 days. The dish is served as a side with rice and spicy curry or yogurt.
nice post..but i wounder abot the design on the white deep plate on the picture..
thanks