Stuffed Snake Gourd

Wednesday, January 26, 2011

Snake gourd is a vegetable native to sub-tropical and tropical regions of South Asia, South-East Asia and Australasia and features in cuisines of the region. It belongs to the cucumber family. Hence, it has a very high content of water and many vitamins. It is low in calories and so good for health especially good for heart patients, diabetics and also helps in reducing fever. It is also said to have hepatoprotective attributes.

A varietiy of curries are made from this, especially in South India. It is also used in making raita - a dish which uses curds or yoghurt. Here I have made a fancy variety which can be served as party dish too.

This recipe serves four to five people.















































































Ingredients Quantity
Snake Gourd Pieces (2 to 3 inches long) 6
Mashed Potato ½ cup
Boiled Carrot Pieces 2 tbsps
Boiled Beans Pieces 2 tbsps
Chopped Coriander (Cilantro) Leaves 1 tbsp
Red Chilli Powder 1 tsp
Cumin (Jeera) Powder 1 tsp
Coriander (Dhania) Powder 1 tsp
Garam Masala Powder 1 tsp
Gram Flour (Besan) ½ cup
Water Enough to boil Snake Gourd and make batter
Salt to taste
Oil for deep frying


Method

  1. Boil the snake gourd pieces with seeds removed in salt water in a pan till cooked but not very soft.

  2. Remove the pieces from the water and let the water drain well on a kitchen towel.

  3. The cooked water can be used later onfor making the batter.

  4. Take mashed potato in a bowl and add the carrots, beans, salt, chopped coriander leaves, red chilly powder, jeera powder, coriander powder, gram masala powder and mix well. This is the stuffing.

  5. Stuff each snake gourd piece with the potato stuffing.

  6. Make a thick batter with gram flour, salt, red chilly powder and water. Heat the oil for deep frying.

  7. Dip each of these stuffed snake gourd in this gram flour batter and drop it in the hot oil and fry on medium heat till all the sides are fried and is golden brown in colour.

  8. Serve hot as a snack or with chappatis or rice.

2 comments:

Anonymous at: July 8, 2012 at 12:57 PM said...

This sounds so good. I am going to the store to buy the snake gourd. Hats off to you Ramani for the lovely recipes. I wonder if i could shallow fry just like the kakarakaya bajji
Barbara Murthy

Ramani Ramaiah at: July 9, 2012 at 4:03 PM said...

Thanks. You can shallow fry it too. Ramani

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