Snake gourd is a vine plant that climbs up a tree and its flowers hang down to the ground.
Some of the largest specimens can grow up to five feet in length, which is why this gourd is often used to make the traditional Australian musical instrument, the didgeridoo.
Taste-wise, it is bitter, but the bitterness disappears when cooked.
Usually, the leaves, tendrils, and other leafy parts of the plant are often used as vegetable greens, while the fleshy part can be often seen used in place of tomatoes.
Benefits Of Snake-Gourd
Research says that snake gourd is effective in lessening the effects of diabetes. Snake gourd extract is one of the best remedies for arterial disorders like palpitation and other conditions like pain and stress on the heart.
Apart from medicinal uses, snake-gourd is used in various recipes.
Let us have a quick look at the recipes of snake gourd.
Goan Snake-Gourd Bhaji
A lightly spiced Goan snake gourd recipe commonly served with fish curry rice or enjoyed as a vegan stand-alone dish. This can be prepared in less than half-an-hour and is extremely easy to make.
Start the process by cutting 300 grams of snake gourd in half. Peel it and cut lengthwise into half then cut into thicker slices. Peel your onion, quarter it and cut thin slices. Cut your tomato into small dices and just chop your green chilli.
Peel one onion, then quarter it and cut into thin slices. Cut 1 tomato into small dices and just chop 1 fresh green chilli.
Take a pot and heat up 1 Tbsp of oil and add the onion first, fry till it gets translucent on a slow to medium flame. Add in the Tomato, Snake Gourd pieces and Green Chili and stir-fry. Cook all the ingredients for 3-5 minutes.
Then add ½ Teaspoon turmeric powder, ¼ Teaspoon red chilli powder, chilli powder,¼ Teaspoon of pepper, ½ Teaspoon cumin powder and coriander seed powder in the pot and stir-fry.
After this add just enough water to cover the vegetables in the pot and not more. Let this cook on a slow to medium flame for about 8-10 minutes or until the water has reduced completely and the gourd has cooked
Season with salt to taste. Garnish with freshly scraped Coconut before serving
Snake-Gourd Moong Dal Curry
Snake-Gourd Perugu Pachadi
This tastes best with rice! Read the recipe below.
Combine 1 and 1/2 cups of curds and 1/4 cup of water in a bowl and beat till smooth and of medium consistency. Add a pinch of turmeric powder and salt. Mix well. Keep aside.
Heat 2 tsp of ghee/oil in a pan. Add 1/2 tsp mustard seeds and 1/4 tsp cumin seeds. When they splutter, add 1/4 tsp urad dal and let it turn red. Add 1 to 2 dry red chillies, 8 to 10 curry leaves, a pinch of asafoetida, 1 to 2 green chillies and 5 finely chopped snake gourd pieces.
Cook on a medium flame for 8-10 minutes or till the snake gourd pieces turn soft. Remove from the flame and keep aside to cool.
Combine the cooked mixture with the beaten curd. Garnish with fresh coriander leaves and serve.
A healthy salad that’s quick to make.
Slit and discard the spongy portion and seeds from the gourd(6 pieces). Cut the gourd into very fine pieces. Chop 2 green chillies finely. Mix 1tsp salt and 1/2 tsp cumin powder to 2 cups of curd and add the gourd and chilli pieces to it. Sprinkle 1/2 tsp coriander and mint leaves on top. Serve chilled.
This tastes best with shaam ki chai!
Combine the besan, rice flour, turmeric powder, 1 tsp red chilli powder, 1/2 tsp soda and salt to taste in a deep bow and mix well.
In another bowl, combine 2 tsp ginger and garlic paste and add 1/2 cup water, mix it well. Add the dry mixture into the wet mixture and mix well to avoid lumps. Now by adding water into the batter, make a thick smooth paste just enough to coat the snake gourd rings. Heat the oil in a kadhai and dip the rings(1 cup) into the batter and deep fry in oil until golden brown.
You can also sprinkle chaat masala on top and serve with any dip. Serve hot.