Cuisine: Andhra Pradesh state of India
Ingredients:
Snake gourd - 1 kg
Moong dal (split green gram) - 1 cup
Oil - 2 tablespoons
Mustard seeds - 1/4 teaspoon
Cumin Seeds - 1/4 teaspoon
Dry red chillies - 4
Garlic cloves - 10
Curry leaves - 1 sprig
Salt - as required
Turmeric powder - a pinch
Method:
Wash the moong dal and drain the water completely. Take a knife and scrape off the gray layer on the snake gourds. Then, cut them into two pieces length wise and remove the seeds. Then chop them into small pieces. Heat a thick-bottomed pot and add oil in it. Add mustard seeds and cumin seeds. Once they start to crackle, add garlic cloves and dry red chilies. Saute for a few seconds and add curry leaves. Then add washed moong dal, chopped snake gourd, salt, and turmeric powder. Mix everything and cover the vessel with the lid. There is no need to add water as the snake gourd releases enough water for the dal to cook. Let it cook until the dal becomes soft and all the water has evaporated. Turn off the stove and serve along with rice.
Note:
If the curry starts sticking to the bottom, pour some water on top of the lid. This prevents the curry from sticking to the bottom.
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