Dairy-Free Snake Gourd Fry
Transform your veggie repertoire with this vibrant, Dairy-Free Snake Gourd Fry! This delightful South Indian recipe highlights the unique, tender texture of snake gourd, perfectly enhanced by the rich aroma of coconut oil and a medley of spices like mustard seeds, cumin, and turmeric. A quick stir-fry of onions, curry leaves, and dried red chilies adds a burst of flavor, while a hint of red chili powder spices things up. Naturally vegan and gluten-free, this wholesome dish is ready in just 35 minutes, making it an ideal side for a comforting bowl of steamed rice or warm flatbreads. Whether you're exploring plant-based recipes or simply looking to try exotic vegetables, this low-calorie dish is both nutritious and irresistibly delicious!
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Recipe Information
Ingredients
- 500 grams snake gourd
- 2 tablespoons coconut oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 tablespoon urad dal
- 2 whole dried red chillies
- 10 leaves curry leaves
- 1 medium onion
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 1 teaspoon salt
- 50 milliliters water
Instructions
Wash the snake gourd thoroughly. Peel if desired and cut it in half lengthwise. Remove any seeds if the gourd is mature, then slice thinly into semicircles.
Finely chop the onion and set aside.
Heat 2 tablespoons of coconut oil in a large frying pan over medium heat.
Once the oil is hot, add 1 teaspoon of mustard seeds and allow them to crackle.
Add 1 teaspoon of cumin seeds, 1 tablespoon of urad dal, and 2 whole dried red chilies. Stir for about 30 seconds until the urad dal turns a golden brown.
Add 10 curry leaves and the finely chopped onion. Sauté until the onion becomes translucent.
Mix in 0.5 teaspoon of turmeric powder and 0.5 teaspoon of red chili powder. Stir well to coat the onions with the spices.
Add the sliced snake gourd along with 1 teaspoon of salt. Stir everything together until the spices are evenly distributed.
Pour in 50 milliliters of water, cover the pan with a lid and cook on low heat for about 10-12 minutes, or until the snake gourd is tender, stirring occasionally.
Remove the lid and cook for an additional 2-3 minutes to allow any excess moisture to evaporate, ensuring the fry is not watery.
Adjust seasoning if necessary, then serve warm as a side dish with rice or bread.
Nutrition Facts
Calories |
508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2448 mg | 106% | |
| Total Carbohydrate | 45.7 g | 17% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 12.8 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 255 mg | 20% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1398 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
