Snake gourd is also known as snake squash or club gourd, and it is often pickled with a texture akin to zucchini when young. It can be used - stuffed, baked, pickled, stir-fried, and is delicious in all manner of curries and vegetarian dishes.Extremely popular in Indian dishes, it’s no surprise that snake gourd has found its way into ayurvedic medicine, often used as a cooling ingredient. Today's posting is a dish prepared with a combination of three vegetables, potatoes, cauliflower and snake gourd. Seeds are known toxic to humans, therefore, do not use them in cooking.
1 medium size potato, diced
1 medium size snake gourd
1 cup cauliflower, break into small florets
3 tbsp pre-cooked mung dhal
1/2 tsp turmeric powder
1/2 tsp cumin seeds
1/2 a green chilies, sliced thinly
1 sprig curry leaf
1 medium size onion, chopped
1 nip garlic, chopped
salt to taste
Wash the veggie first.Trim the edges then Scrap the outerskin of the snakegourd , discard them.Then cut each snakegourd into half vertically and discard the seeds. Then cut small as per picture.
Heat a pan, saute onions and garlic until soften, then add in cumin seeds and curry leaf, if desired can use one dried chilli(break into small parts). Then add in all three vegetables, add a bit of salt,, add about half to three-quarter cup of water. Leave to cook for about 5 mins, with the lid closed.
After that, add turmeric powder and cooked mung dhal. Stir to combine. Leave the dish to cook until slightly dry. Dish out and serve as a side dish with white rice.
Note: You can add some chopped tomatoes also if desired.