Low Sodium Snake Gourd Fry
Delight in the wholesome flavors of this Low Sodium Snake Gourd Fry, a heart-healthy twist on a traditional Indian side dish! This recipe highlights the natural goodness of fresh snake gourd, enhanced with fragrant spices like cumin, turmeric, and coriander, while keeping the sodium content low. Aromatic ingredients like garlic, ginger, and curry leaves infuse the dish with layers of flavor, and a final sprinkle of fresh cilantro and lime juice elevates its refreshing taste. Perfectly tender and lightly spiced, this quick stir-fry is ideal for pairing with steamed rice or soft chapati, making it a versatile addition to your family meals. Ready in just 40 minutes, this vegan and low-sodium recipe is a guilt-free and flavorful way to enjoy a wholesome, plant-based dish!
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Recipe Information
Ingredients
- 500 grams Snake gourd
- 2 tablespoons Oil
- 0.5 teaspoons Mustard seeds
- 0.5 teaspoons Cumin seeds
- 1 medium, finely chopped Onion
- 2 cloves, minced Garlic
- 1 inch piece, grated Ginger
- 1 small, finely chopped Green chili
- 0.5 teaspoons Turmeric powder
- 0.25 teaspoons Red chili powder
- 1 teaspoon Coriander powder
- 8 leaves Curry leaves
- 2 tablespoons, finely chopped Cilantro
- 1 tablespoon Lime juice
Instructions
Wash the snake gourd thoroughly and cut it lengthwise. Remove any seeds and chop it into thin slices.
Heat oil in a large pan over medium heat. Add the mustard seeds and cumin seeds. Let them splutter for about 30 seconds.
Add the chopped onion and sauté until translucent, about 3 minutes.
Stir in the minced garlic, grated ginger, and chopped green chili. Fry them for another 2 minutes until fragrant.
Add turmeric powder, red chili powder, and coriander powder to the pan. Mix well to combine with the onion mixture.
Add the sliced snake gourd to the pan and stir well to coat with the spices.
Add the curry leaves and mix again. Cover the pan with a lid and let it cook on low heat for about 15 to 20 minutes, stirring occasionally.
Once the snake gourd is tender and cooked, remove the lid and increase the heat to medium-high to evaporate any excess moisture.
Add the chopped cilantro and stir well. Cook for another 2 minutes and then remove from heat.
Drizzle with lime juice, mix, and serve hot with steamed rice or chapati.
Nutrition Facts
Calories |
464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 85 mg | 4% | |
| Total Carbohydrate | 42.0 g | 15% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 13.7 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 239 mg | 18% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1332 mg | 28% | |
*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.
