Snake gourd is an interesting vegetable. One look at it and you’ll agree that it is aptly named. I believe there are some gourds that even grow up to 5 feet. They must look quite eerie! Looks aside, this vegetable not only has some amazing health benefits, but tastes delicious. As a result of its cooling properties, snake gourd is recommended in Ayurvedic diet. Snake gourd helps detoxify the body and improve digestion.
Snake Gourd
This Recipe
Because of its unique flavor, I cook snake gourd with very few ingredients. It is one of those vegetables that does not need many spices to taste good. As soon as you start sautéing snake gourd, you’ll start smelling its sweet, somewhat nutty flavors. Fresh coconut complements this vegetable and adds a great flavor and texture. Seasoning ingredients, including curry leaves, mustard seeds so on, complete the dish. I typically enjoy this with steamed brown rice and ghee, or with hot roti.
Availability
In the US, most Indian groceries sell snake gourd. You can’t miss it – it is long, narrow and has green and white stripes running length wise. Pick ones that are firm. Note that some of them have seeds that may be very hard in texture, so you may want to remove the seeds when you cut the vegetable for this recipe. Also make sure you rinse it well with fresh water to get rid of any contaminants.
Snake gourd has some impressive health benefits, like its ability to reduce fever, detoxify the body, improve digestion, increase hydration, strengthen the immune system, treat diabetes, improve strength and quality of the hair, and aid in weight loss.
Don’t forget to check out some of our delicious sautéed veggie recipes:
- Carrot, Green Bean, Coconut Sauté
- Cluster Beans-Coconut-Ginger Sauté
- Broad Bean Eggplant Sauté
- Sautéed Asparagus
- Fresh Fenugreek Eggplant Sauté
- Easy Sautéed Green Beans
- Spicy Cilantro Ginger Eggplant Sauté
- Sautéed Asparagus
- Spine Gourd Sauté
- Sautéed Okra
- Easy Sautéed Tindora
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Snake Gourd-Coconut Sauté
Ingredients
- 3/4 Pound Snake Gourd
- 1/2 Teaspoon Mustard Seeds
- 1/2 Teaspoon Cumin Seeds
- 1/2 Teaspoon Urad Dal
- 8-10 Leaves Curry Leaves
- 1 Pepper Green Chili Pepper
- 1/2 Cup Grated Coconut
- 1 Pepper Dry Red Chili - Or to taste
- 1/2 Teaspoon Red Chili Powder - Cayenne pepper
- 1/4 Teaspoon Sea Salt - Or to taste
- 1 Tablespoon Rice Bran Oil
Instructions
- Make sure you have everything ready to go before you start cooking: 1. Snake gourd cut to small pieces 2. Fresh grated coconut 3. Seasoning ingredients: curry leaves, cumin and mustard seeds, urad dal, red and green chili peppers 4. Salt and chili powder/cayenne pepper
- Add oil to a pan set on medium flame and wait for the oil to heat up. Sauté seasoning ingredients till the mustard seeds crackle. Add grated coconut, stir for a few seconds.
- Add the cut snake gourd, salt, chili powder, mix well and cover the pan with a lid. Give it a few minutes and stir. Repeat the process a few times for about 15 minutes.
- Transfer to a serving bowl. Serve hot.
