Snake gourd, when cooked just right, has a wonderful blend of textures - a mild crunch from the skin and a mellow softness from the flesh.
No fanfare this time, just a simple coming together of flavors that mean comfort for me. Growing up primarily on Palakkad cuisine, coconut was ubiquitous, as was plenty of vegetables. So, I went with a touch of salt, turmeric, and dry red chilies, with the proteins coming from chickpeas. I could eat a plate of this whole and call it a sumptuous dinner.
1 large snake gourd, cleaned and sliced
1 cup cooked chickpeas, seasoned
2 to 3 Tablespoon dry grated coconut
¼ teaspoon turmeric powder
3 dry red chilies, broken into smaller pieces
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 Tablespoon coconut oil
salt to taste
just enough water to immerse and cook the snake gourd
- Heat the oil in a pan, add the mustard seeds and cumin seeds; when the mustard seeds pop, add the dry red chilies, allow to toast a bit, then add the turmeric and snake gourd and saute a bit
- Season with salt, cover and allow to cook till snake gourd is tender but not mushy; drain any excess water
- Stir in the chickpeas and dry grated coconut, stir well, serve warm