Snake Gourd Fry
Bring a touch of South Indian flair to your meals with this simple yet flavorful Snake Gourd Fry recipe! Perfectly balancing nutrition and taste, this healthy side dish features tender, lightly sautéed snake gourd infused with the aromatic richness of curry leaves, cumin, mustard seeds, and a vibrant blend of spices like turmeric and red chili powder. A quick stir-fry process enhances its natural crispiness while marrying the flavors beautifully, making it a perfect pairing for steamed rice or soft chapati. With a garnish of fresh coriander leaves, this dish is not only visually enticing but also bursting with irresistible flavors. Ready in just 35 minutes and ideal for busy weeknights, Snake Gourd Fry is your go-to recipe for a wholesome, plant-based delight.
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Recipe Information
Ingredients
- 300 grams snake gourd
- 2 tablespoons cooking oil
- 0.5 teaspoon mustard seeds
- 0.5 teaspoon cumin seeds
- 1 medium onion
- 1 small green chilli
- 8 leaves curry leaves
- 0.25 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 0.5 teaspoon salt
- 2 tablespoons fresh coriander leaves
Instructions
Wash the snake gourd thoroughly. Trim the ends and peel the skin lightly.
Slice the snake gourd lengthwise and remove the seeds. Cut into thin crescents.
Finely chop the onion and green chilli. Roughly chop the fresh coriander leaves.
Heat the cooking oil in a pan over medium heat.
Add mustard seeds and let them sputter.
Add cumin seeds, followed by chopped green chilli, curry leaves, and onion. Sauté until the onion turns translucent.
Introduce the sliced snake gourd to the pan and stir well.
Add turmeric powder, red chili powder, and salt. Mix to coat the snake gourd slices evenly with the spices.
Cover the pan with a lid, lower the heat, and cook for about 10 minutes, stirring occasionally.
Once the snake gourd is tender and cooked, remove the lid and increase the heat slightly to evaporate excess moisture.
Stir-fry for an additional 2-3 minutes until the vegetable turns slightly crispy.
Garnish with chopped coriander leaves, mix well, and remove from heat.
Serve hot as a side dish with rice or chapati.
Nutrition Facts
Calories |
395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1230 mg | 53% | |
| Total Carbohydrate | 28.2 g | 10% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 10.9 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 154 mg | 12% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 864 mg | 18% | |
*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.
