Snake gourd not a mere filler: Make a spectacular curry using the vegetable

The subtle taste profile of snake gourd, a long, slender vegetable with a mild flavour and crisp texture, makes it a versatile ingredient that can be incorporated into various dishes. It is often considered as a mere filler in the culinary world. Beneath its unassuming exterior lies a world of culinary possibilities waiting to be explored. Unlock the culinary potential of this often-overlooked gem by preparing a special snake gourd curry. It’s so tasty that you simply can’t resist having it with hot steaming rice. Here’s the easy recipe:

Ingredients
1 ¾ teaspoon chilly powder
¾ teaspoon turmeric powder
¾ teaspoon coriander powder
25 shallots
5 pods of garlic
1 small piece of ginger
1 cup grated coconut
1 tomato
Salt (as required)
1 teaspoon mustard
3 dried red chillies
2 sprigs of curry leaves
Tamarind (the size of a small gooseberry)
½ kg snake gourd

Preparation
Wash the snake gourds thoroughly and peel off the tough skin
Cut them lengthwise, deseed, and then chop them into small, uniform pieces
Add ½ teaspoon turmeric powder, salt, and ¾ teaspoon chilli powder into this and toss well to coat evenly
Heat a pan after putting one cup of grated coconut, 10 shallots, five pods of garlic, and a small piece of ginger
Saute the mix well
Now add ¾ teaspoon coriander powder, ¼ teaspoon turmeric powder, and one teaspoon chilli powder
Saute the mix again and allow it to cool
Now put the mix into a mixer jar and grind well after adding some water
Pour 1 ½ tablespoon coconut oil into an earthen pot and heat it
Add 10 crushed shallots and some curry leaves and saute
Now add the snake gourd mix that we have already prepared
Saute the mix in a medium flame
Add diced tomato and continue to saute
Let the curry simmer in low heat without adding water
When the snake gourd is cooked well and becomes tender, add ¼ cup water and the ground coconut mix
Now add a little more water and boil the whole mix
Add salt if necessary
Now squeeze the tamarind after sprinkling water, pour the juice into the billing mix, and switch off the flames
Heat one tablespoon of coconut oil in another pan and add mustard seeds
Allow them to splutter, releasing their aromatic essence into the oil
Add curry leaves, dried red chilli, and diced shallots and saute until they turn golden brown
Pour this into the already-prepared curry
Serve the snake gourd curry hot, either as a side dish or a main course, accompanied by steamed rice