Ingredients

• 1 medium snake gourd (yields 1½ cups)
• 2 teaspoons canola oil
• ¼ teaspoon mustard seed
• ¾ cup chopped red onion
• 1 strand curry leaves
• 2 teaspoons shredded unsweetened coconut
• ¼ teaspoon Sri Lankan chili powder
• ¼ teaspoon ghee (clarified butter)
• Salt to taste

Method

• Slit snake gourd length wise and remove the seeds
• Slit each half into 3 and then chop them into very small pieces (about ½ inch or less)
• Heat a steamer and steam snake gourd until soft and cooked, about 15 minutes
• In a skillet add canola oil and add mustard seeds
• Once the mustard seed start splattering, add onion and fry until golden brown
• Add curry leaves and fry for about a minute
• Add cooked snake gourd and coconut to the skillet and mix well
• Add salt, chili powder to the skillet and fry for about 5 minutes in low flame
• Add ghee to the snake gourd and fry for another 2 – 3 minutes

Yields: 2 servings as a side dish