I've always hated some summer vegetables - the kind that are kind of watery and sweet-tasting when cooked. The gourds, for example - among my pet hates when cooked South Indian style, with coconut and a mustard seed tempering. Actually, I did some googling about gourds and was hard put to it not to laugh when i saw this listed under 'exotic vegetables', but I guess one man's meat is another man's exotica...
The vegetable I'm talking about today is called chichinda in Hindi, which is a funny name(gotta use it next time we play sabzi mandi...a card game I'll blog about on my other blog sometime). I have included a picture of it in case anyone doesn't recognise it by 'Snake gourd'. It's usually thin, long and dark green with light green stripes. I recently discovered a recipe for snake gourd that manages to make it taste amazing.
1 snake gourd, cut into 1/2 cm slices and then halved into crescents
1 tsp mustard seeds
2-3 green chillies, chopped
12-15 curry leaves
Salt to taste
1 cup yoghurt
1 tsp oil
- Put the oil on to heat in a wok
- When it's nice and hot, add the mustard seeds and wait for them to pop
- Then add the green chillies and the curry leaves and stor till the curry leaves are crisp - a few seconds
- Add the snake gourd and stir to mix
- Turn the flame to low and cook, stirring occasionally, till the snake gourd is nice and soft but not mushy.
- Take the wok off the flame and keep aside till the vegetable cools down.
- Put it into a bowl and add the yoghurt and salt and stir to mix well.
- Keep refrigerated.
This tastes great with rotis, rice and dal or even bread. It tastes better if you let it sit for a couple of hours after it's ready.