Ingredients:
2 cups snake gourd / padavalanga
1 large tomato, chopped
5 green chillies, slit
2 sprig curry leaves
1 cup grated coconut
1 1/2 tsp kashmiri chilli powder
1/2 tsp turmeric powder
1/4 tsp cumin seeds
2 garlic cloves
1/2 tsp tamarind paste
salt to taste
1/2 tsp mustard seeds
2 dry red chillies
1 tbsp coconut oil
Preparation:
- Peel and chop snake gourd / padavalanga into small pieces.
- Grind grated coconut, kashmiri chilli powder, turmeric powder, cumin seeds and garlic cloves together to a smooth paste adding enough water and keep it aside.
- In a pan, add chopped snake gourd, tomato, green chillies, curry leaves and cook it adding enough salt and 1 1/2 cup of water till done.
- Add the ground coconut paste and tamarind paste to the cooked snake gourd and cook in low flame for about 7-10 minutes. Switch off the flame.
- Heat coconut oil in a pan and splutter mustard seeds. Add dry red chillies and curry leaves.
- Pour this over the curry and mix well. Serve hot…
