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:

1. Peel and chop snake gourd / padavalanga into small pieces.
2. 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.
3. 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.
4. 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.
5. Heat coconut oil in a pan and splutter mustard seeds. Add dry red chillies and curry leaves.
6. Pour this over the curry and mix well. Serve hot…