Snakegourd Curry with Coconut

Ingredients

• 2 1/2 cups (2 small snakegourds), cut into small cubes
• 1/2 cup coconut, freshly grated
• 1 tbsp chana dal (split bengal gram), boiled until cooked but should retain their shape
• Salt to taste
  

For Seasoning

• 4 tsp vegetable oil
• 2 tsp urad dal (split black gram)
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 4-5 red chillies, broken into pieces
• 1/4 tsp red chilli powder (optional)
• Turmeric powder, a pinch
• 5-6 curry leaves

Preparation

1. In a microwavable dish, boil the snakegourd pieces with a little water and salt for about 5-6 minutes or until tender. Snakegourd has a lot of water content, so you don't need to add too much water.
   
   
2. Heat oil in a skillet. Add the urad dal and fry for a minute. As the dal stats to turn golden brown, add the cumin and mustard seeds. When the seeds start to pop, add the red chillies and fry for a couple of seconds. Add the curry leaves and turmeric powder.
   
   
3. Add the boiled snakegourd and chana dal and salt if needed. Stir and saute for a couple of minutes.
   
   
4. Add the red chilli powder and saute for another minute.
   
   
5. Add the freshly grated coconut and saute for a few more seconds and turn off the heat.
   
   
6. Serve the snakegourd curry with coconut with plain rice and ghee (clarified butter).

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