- Teaspoon of cumin, coriander and some dried red chilies.
- Snake Gourd
- Half a cup of soaked moong dhal
The snake gourd is a very underrated vegetable. Mostly because of the thick skin, which has a tendency to get a little oily and icky.
To avoid this simply scrape and then grate it.
Heat ghee and then saute some cumin, coriander seeds and dry red chilies in it. Once they crackle add soaked moong dhal. Now before you add the pulses, smell them. This is how they smell raw. Once you start cooking them, smell them after 5 mins. That raw smell should have gone by now. If it has then add the grated snake gourd. Season with salt and cook on low heat without covering it up.
It may take upto 15-20 mins to get fully cooked. Check by tasting it, when you feel its done.
You can substitute any other gourd except bitter gourd. For bitter gourd, you will need a little tamarind juice to cut thru the bitterness.