SNAKE GOURD STIR FRY

    

     Snake Gourd is a low-calorie vegetable rich in Vitamins and Minerals.  Also, it is loaded with health benefits too.  Adding this fibre rich vegetable to your diet proves beneficial. Snake Gourd is one common vegetable cooked in South Indian household, may be as a Poriyal, Kootu or Poricha Curry and sometimes we add it in Sambar or along with Dhals too.  But this recipe was a totally different version, from what I had eaten before.
     The first time I tasted this was in a local Mamak restaurant.  The dish was spicy, but a bit watery.  But the flavour of the spices were perfect and the vegetable had a crunchy texture.  And all the more it was cut differently into a U shape. This dish can be found in almost all Indian Curry Houses and Mamak Shops in Malaysia.
     Though, an Indian style of cooking prepared to suit the local palate has given this dish a new dimension. This recipe is a spicy and dry version compared to the ones available in eateries.  This spicy stir-fry goes well with Fragrant Rice or Fried Rice. It can also be had as a side dish for rice and curry or for Chapatis.


Cuisine : Malaysian Mamak Style
Recipe Type : Stir Fry
Spice Level  : Medium - High
Difficulty : Easy
 Serves : 2- 3
Author : SM

Preparation Time : 5 - 10 Minutes
Cooking Time : 10 - 12 Minutes

INGREDIENTS :

Snake Gourd - 1 Medium Sized
Salt - 1 Tspn
Sugar - 2 Tspn
Oil - 1 Tbspn

For the Spice Paste :

Shallots - 4-5 Nos.
Garlic - 2 Cloves
Fresh Turmeric - 1 Small Piece
Dry Red Chillies - 2-3 Nos.
Red Bird's Eye Chillies (Chilli Padi) - 2-3 Nos.

METHOD :

• Trim both the ends and Scrape the whitish layer on the Snake Gourd with a knife.
• Cut it into two equal halves lengthwise and scoop out the white pulp with seeds.
• Cut Snake Gourd into 4-5mm thick strips and leave it aside.
• Soak Dried Red Chillies in hot water for 10 minutes.
• Grind it along with other ingredients mentioned under 'for the Spice Paste' into a fine paste.
• Heat Oil in a pan and saute the Spice Paste on a low flame until oil separates from the mix and it turns aromatic for about 5-7 minutes.
• Add Snake Gourd, Salt and Sugar to the spice paste and mix well.
• At this stage, sprinkle some water if necessary.
• Saute it until the vegetable is cooked and spice paste turns a bit dry.
• Serve it along with Rice or any other dish of your choice.

NOTES :

• Adjust the amount of Dry Chillies and Red Bird's Eye Chillies to suit your spice level.
• Adding sugar is totally optional, but it helps to retain the colour of the vegetable. 
• Can add Turmeric powder instead of Fresh Turmeric.
• Do not overcook the Snake Gourd.