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Tuesday, November 17, 2009


snakegourd fry


Snakegourd - 1/2 kg.
Salt - to taste
Mustard seeds - 1/4 tsp.
Urad dhal - 1 tsp.
Chilli powder - 1/2 tsp.
Turmeric powder - 1/8 tsp.
Oil - 2 tablespoons


Cut snakegourd into thin 1" long pieces. Mix salt, and turmeric powder and marinate it for 10 minutes. Squeeze out the excess water completely using your hand.

In a kadai, heat oil, add mustard seeds and urad dhal and when golden brown, add the marinated snakegourd and chilli powder. Add 1/4 tsp.sambar powder if you want it more spicy (optional). Mix well. Stir in between and fry in medium low flame until it is cooked crispy.


  1. Simple & nice dish....Just love snakeguard, would try ur version sometime.

  2. Simple and delicious curry...looks tasty :)

  3. Sweet and simply but delicious saute..I love podalangai with dhal very much :)

  4. Mmmm..you are feasting your son days into his birthday! Fry kari looks good and easy way to make the kids eat this good veggie.

  5. nice to see fresh gourd.I make it with frozen which really has no fresh taste....yummy

  6. simply superb!!looks delicious and perfect with rice.

  7. My Mom makes it in two different ways and this is the one I like the most... thanks for reminding me of those good old days... I hardly ever get fresh snake gourd in the US :-(


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