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
