Snake Gourd with Roasted gram: In one of my previous post I have mentioned about using roasted gram powder as final addition to the snake gourd side dish recipe. I got these thinner and longer snake gourds available here in the nearby local market. They are really soft and tender – they also seem to cook faster.
Today, with no prior planning, I made preparations to cook an accompaniment for my tangy okra gravy and steamed rice. I washed and cleaned the vegetable. Thought, I could make snake gourd with bengal grams. It’s then, I realised there was no stock left. I didn’t have coconut either to go with the preparation. I saw roasted grams on my shelf – It’s then my mom’s roasted grams recipe came to my mind that I have long forgotten.
In less then 10 minutes my snack gourd side dish was ready and we had a pretty decent lunch.
1&1/2 cup tender snake gourd (chopped)
1/2 medium sized onion (finely chopped)
1/2 tspn mustard seeds
1 tspn cummin seeds
1 green chilly
1 sprig of curry leaves
1 tblspn roasted grams powder(coarsely ground)
Salt to taste
- Coarsely grind the roasted grams in a mixer and keep aside.
- Heat 2 tblspn oil in a pan. Add the mustard seeds to splutter. Then add cumin seeds, curry leaves, green chilly and the onions.
- Sauté until the onions become translucent. At this stage add the snake gourd, salt and little water. Close the lid and cook in medium flame for 7-8 minutes. Stir in between
- Open the lid and stir in high flame for a minute, So that the moisture gets evaporated completely.
- Switch off the stove and spread the roasted gram powder over the cooked snake gourd, while it’s still hot.
- Stir the cooked snake gourd and roasted gram powder together, so that they mix well.
- Serve as a side dish for sambar/ rasam/karakuzhambhu.