Ingredients:

• 1 teaspoon urad dhal
• 2 teaspoons chana dhal
• 4-5 dried red chilies
• 1/4 cup shredded coconut
• 1/2 teaspoon cumin seed
• 2 teaspoons cooking oil
• 1/2 of a small red onion
• 8 oz snake gourd
• 1/4 teaspoon tamarind paste
• Curry leaves
• 1 cup water
• Salt to taste

Method:

• Dry roast urad dhal, chana dhal, and red chilies and let cool
• Grind together dry roasted ingredients, cumin seeds and coconut into a paste adding water when necessary
• Slit snake gourd lengthwise and remove seeds.  Half each portion lengthwise and then cut into about 3/4 inch pieces
• Heat oil on a saucepan and when hot, add onion and saute until transparent
• Add snake gourd to pan with spice paste, salt , curry leaves and water.
• Cook until gravy thickens and gourd is soft.  If needed add extra water to cook.
• Serve with rice or roti

Tagged: chana dhal, coconut, curry leaves, snake gourd