Snake Gourd Fry with gram powder (Snakegourd Sabji, Padavalanga Thoran)

Snake Gourd - 1.5 cups (Cut into small pieces)

Garlic - 2 cloves (crushed or grated)

Turmeric - 1/4 tsp

Mustard - 1/4 tsp

Cummin - 1/4 tsp

Urad Dal - 1/2 tsp

Channa Dal - 1/2 tsp

Dry Red Chilli - 2

Oil - 2 tbsp

Salt - as needed

Coconut - 2 tbsp (dessicated or dry coconut would be ideal. Avoid using fresh coconut, as the powder becomes

stale within few days, due to moisture in the coconut)

Sesame Seeds (White) - 2 tbsp

Fennel Seeds - 2 tbsp

Urad Dal - 2 tbsp

Channa Dal - 2 tbsp

Methi Seeds - 1/4 tsp

Cummin - 2 tsp

Garlic - 3 cloves

Red Chilli -3

Asafoetida (Hing) - 1 pinch

Curry Leaves - 2 sprigs

Heat a tawa and dry roast all the ingredients except Garlic.

Once roasted transfer them into a mixer and add salt and garlic to it.

Grind to make a fine powder. Remember not to add water to it, as it has to be a fine powder.

1. Cut the Snake Gourd into small pieces.

2. Heat oil in a Kadai, and pour oil in it. Once the oil is heated, add mustard, and wait for unto to splutter.

3. Once the mustard splutters, add cummin, urad dal and channa dal and fry till the dals turn light brown.

4. Now add red chilli, garlic and curry leaves. 

5. Once the red chilli and garlic starts to give a nice aroma, add the hing, and saute well.

6. Now add the snake gourd, salt and turmeric, and mix well. Fry for 3-4 minutes in low flame, and then add 2 tbsp of Gram powder into it.

7. Mix well, and cook for 2 mins, and pull it off the stove.

8. Yummy Snake Gourd Fry is ready to be served. It goes well with Rice or Roti.