Tuesday, 10 June 2014
Snakegourd is a ‘naatu kai’ i.e. vegetable indigenous to India. Mom used to cook it often as my dad liked it. She would sauté it and season it and mix it with rice and ghee for him. My husband, on the other extreme just does not like this vegetable. My mother-in-law says when she was pregnant with my husband, she always got sick when she went anywhere near snakegourds and looks like that has just continued. I ould not get away with making snakegourd curry so had to disguise it. To be fair, it is not a vegetable with a distinct or strong flavour, atleast for me. I came across this recipe at vahrehvah.com and gave it a try. I made it as a side dish to pulihogare as I do not like a meal without vegetables and this was a good combination. The good news is that it went down well my my better half as well. Here is the recipe...
2 cups chopped snakegourd
1 teapsoon mustard seeds
1 teapsoon urd dal
Few curry leaves
3 dry red chillies
Salt to taste
1 cup yogurt, whisked
Heat some oil and add the snakegourd. Add little salt, turmeric powder and asafoetida and cook. Covering will quicken the process.
Add the whisked curd and bring to gentle boil. Add remaining salt that is required
Heat little oil for the tempering. Add the mustard seeds, once it splutters, add urd dal, curry leaves and dry red chillies. Once dal turns golden, add it to the snakegourd yogurt mixture and it is ready to serve.