Snakegourd, as its name suggests is a long thin snake like gourd. It is called pudalangai in Tamil, padavalakai in Kannada and Padavalanga in Malayalam. This is a versatile vegetable and has not much flavor by itself. It absorbs the flavor of the spices and can be used it many dishes like kootu, milagkootan and stir fry. I added it to my pasta ( as you would zucchini) and it was good.

My sister-in-law Sudha is an amazing cook and she shared this recipe during one of our chats. This is a super simple recipe with very few ingredients. You can try this with other gourds (like bottle or ridge gourd or even zucchini). Please use coconut oil as this is an important flavor for this dish. This is a simple easy recipe that highlights the vegetable.

A simple and delicious stir fry from South India, this recipe highlights the mild flavor of snake gourd with a traditional tempering of mustard, asafetida and curry leaves.

Ingredients:

• 1 medium snake gourd, sliced into thin rounds (3-4 cups)
• 1 tbsp coconut oil
• 1 tsp mustard seeds
• 1 tsp urad dal (split black lentils)
• A pinch of asafetida (hing) (avoid if gluten intolerant)
• 1 sprig of curry leaves
• 1 medium onion, finely chopped
• 1-2 green chilies, chopped
• Salt to taste

Instructions:

1. Prepare the Snake Gourd: Wash the snake gourd thoroughly. You can lightly scrape the skin if it’s thick, but it’s not necessary. Slice the gourd into very thin rounds. 
2. Heat the Oil: In a wide pan or kadai, heat the coconut oil over medium-high heat.
3. Temper the Spices: Once the oil is hot, add the mustard seeds. When they start to splutter, add the urad dal. Fry until the dal turns a light golden-brown color. Add the asafetida and curry leaves..
4. Sauté Aromatics: Add the chopped onions and green chilies to the pan. Sauté until the onions turn translucent.
5. Stir-fry the Snake Gourd: Add the thinly sliced snake gourd to the pan. Season with salt. Increase the heat to high.
6. Cook without Covering: Stir-fry the snake gourd continuously for 8-10 minutes. It’s crucial not to cover the pan,as this will trap steam and make the vegetable mushy. Stirring continuously helps the gourd cook evenly and retains its slightly crisp texture. The snake gourd will shrink in size as it cooks.
7. Finish and Garnish: Once the snake gourd is tender-crisp and cooked through, turn off the heat. Serve hot.

Serving Suggestion:

This snake gourd stir fry pairs wonderfully with steamed rice, roti, or as a side dish with sambar, rasam or just plain yogurt. Enjoy!