Snake Gourd Stir Fry

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Author: Pushpa Kumar
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

Units Scale

1/2 cup yellow split moong dal
2 cups scraped, chopped, deseeded snake gourd
Fistful of fresh grated coconut
1 small onion, roughly chopped
A few pinches of turmeric powder
1-2 tablespoons 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