SNAKE GOURD COCONUT FRY WITH CHANNA DAL
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💡 Cooking Snake Gourd Like a Pro Without Even Trying
For best flavor, slice snake gourd evenly so it cooks uniformly. Don’t skip curry leaves – they add a magical aroma. Pre-cook channa dal till soft but not mushy for a lovely bite. Freshly grated coconut beats frozen for natural sweetness. Add hing for that authentic South Indian punch. And here’s the secret – turn off the heat before adding coconut to keep it fresh and fragrant.
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Step-by-Step Recipe : From Snake Gourd to Star Dish – Let’s Stir-Fry & Shine
Preparation Time : 10 min Cooking Time : 12 min Total Time : 22 min Servings : 2-3
INGREDIENTS
- 2 tbsp oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds (jeera)
- A handful of curry leaves
- 2 green chillies, sliced
- 2 pinches hing (asafoetida)
- 150 g snake gourd, chopped
- Salt – to taste (around ½ tsp or as needed)
- 30 g cooked channa dal (Bengal gram)
- ½ tsp turmeric powder
- 1 cup grated coconut
- 2 tbsp chopped coriander leaves
PREPARATION STEPS
1.Tempering:
Heat a pan and add 2 tbsp oil. Once hot, add mustard seeds and cumin seeds.
When they splutter, add curry leaves and sliced green chillies. Fry for 1 minute.
2. Flavour Base:
Add 2 pinches of hing and stir.
3. Cooking Snake Gourd:
Add chopped snake gourd pieces, salt, and mix well. Close the lid and cook until 80% done.
4. Adding Dal & Spices:
Add cooked channa dal and turmeric powder. Mix well, cover, and cook for another 3 minutes.
5. Final Touch:
Add grated coconut, mix well, and switch off the stove.
6. Garnish:
Sprinkle chopped coriander leaves before serving.
Yes, but thaw and squeeze out extra water to keep the stir-fry dry and flavorful.
Avoid overcooking – stop at 80% doneness before adding dal and coconut.
Yes, try moong dal for a softer bite or toor dal for a different flavor.
Absolutely! It’s plant-based, dairy-free, and naturally vegan.
Serve with hot steamed rice, sambar, rasam, or chapati for a balanced meal.
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