Snake Gourd Kootu

Snake Gourd belongs to the cucumber family and are generally pale green to slightly different shades of light to medium green in colour. Snake Gourd is cooked with the skin and is rich in fibre, low in calories, high in magnesium, riboflavin and phosphorous. It grows on a vine plant and hangs from it i different lengths and size.

In addition to the various nutritional value and also treating diabetes, it is said to have cosmetic value wherein the snake gourd juice is used to get rid of dandruff!!!

Ingredients to serve 6 people

1 Long or 3 small Snake Gourds
¼ Cup Moong Dal
3 Tbs Yellow Channa Dal (Optional)
¼ Tsp Turmeric Powder
2 Tsp Sambhar Powder
¼ inch piece Asafoetida or
½ Tsp. Asafoetida Powder
1 Red Chilli (Dry)
2 Tbs Freshly Grated Coconut
1 Tsp. Cumin Seeds
3 Cups Hot Water
1-2 Tsp. Salt

For seasoning

1 Tsp. Oil
1 Tsp. Mustard seeds
1 Tsp. Urad dal
1 Tsp. Cumin seeds
few Curry leaves

Preparation

Slit the Snake Gourd in the centre, lengthwise
Take out the light feathery pulp and cut into half lengthwise
Chop the snake gourd breadth wise into small moon shaped pieces and keep aside

Dry roast the moong dal in a heated pan for about a minute on a low flame
Add 2 cups of the hot water and let it boil on medium heat till the dal softens
The chopped snake gourd pieces are to be added to the cooked dal
Add the salt, asafoetida, sambhar powder and the remaining hot water
Cook it for about 6-7 minutes on medium flame
In the meantime, grind the grated coconut, cumin seeds and red chillies with a bit of water into a soft mixture.
Add this mixture to the cooked dal and the vegetables
Let it simmer for about 2-3 minutes.
Heat a teaspoon of oil in a small pan
Add the mustard seeds
When it crackles, add the urad dal and cumin seeds.
When the urad dal turns golden brown, pour this into the dal.
Garnish it with a few curry leaves.

Note: This recipe can be followed using any of these vegetables – Chokoes, Beans, Double Beans, Cabbage and Drumstick