Snake Gourd Fry Recipe – Authentic Indian Moong Dal Stir-Fry

Last Updated on 2 months by Neha Deshmukh

Snake Gourd Fry Recipe – Authentic Indian Moong Dal Stir-Fry

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for years – a simple yet incredibly flavorful Snake Gourd Fry. It’s a dish my grandmother used to make, and honestly, it’s one of those comfort foods that just feels like home. It’s a quick and easy stir-fry, perfect for a weeknight meal, and packed with goodness. Let’s get cooking!

Why You’ll Love This Recipe

This Snake Gourd Fry isn’t just healthy; it’s seriously delicious. The slight bitterness of the snake gourd is beautifully balanced by the nutty moong dal and the fragrant tempering. It’s a wonderfully light dish, and the textures are fantastic – a little crunch from the gourd, a softness from the dal, and a lovely pop from the mustard seeds. Plus, it comes together in under 30 minutes!

Ingredients

Here’s what you’ll need to make this amazing Snake Gourd Fry:

• 2 medium Snake gourd
• 1 tablespoon Moong dal (about 20g)
• 1 Onion, finely chopped
• 4 tablespoon Coconut, grated (about 30g)
• Salt to taste
• 2 teaspoon Oil (about 10ml)
• 0.5 teaspoon Mustard seeds
• 1 teaspoon Urad dal (about 7g)
• 2 Red chillies, dried
• 1 sprig Curry leaves

Ingredient Notes

Let’s talk ingredients! Snake gourd, also known as padwal, is a fantastic vegetable. It’s incredibly hydrating and packed with vitamins. Don’t be put off by its shape – it’s surprisingly mild in flavor.

Moong dal adds a lovely nutty flavor and protein to the dish. It cooks quickly, making it perfect for stir-fries. You can find it easily in any Indian grocery store.

Now, about the tempering! Every family has their own little twist. Some add a pinch of asafoetida (hing) for extra flavor, while others prefer to use a different type of chilli. Feel free to experiment and make it your own! In South India, you might find this tempering with a touch of chana dal (split chickpeas) added in.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, lightly scrape the snake gourd skin to remove the outer layer – this is optional, but I find it helps reduce any bitterness.
2. Cut the snake gourd into tubes, then halve them vertically. Use a knife to gently remove the soft inner seeds.
3. Slice the snake gourd into thin crescents. Place them in a plate with the moong dal and a pinch of salt. Now, here’s a little trick: slant the plate for about 10-15 minutes to drain any excess water. This helps the fry get nice and crispy.
4. Gently squeeze out any remaining water from the snake gourd and moong dal mixture (don’t throw the water away – you can use it to cook the dal later!).
5. Heat the oil in a kadai (or a deep frying pan) over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the urad dal, red chillies, and curry leaves. Let this temper for about 30 seconds – you’ll smell the amazing aroma!
6. Add the chopped onion and sauté until it turns translucent, about 2-3 minutes.
7. Now, add the snake gourd and moong dal mixture. Fry for about a minute, then cover the kadai and cook for another 4 minutes, stirring occasionally.
8. Finally, mix in the grated coconut and stir for another minute. And that’s it! Your Snake Gourd Fry is ready to serve.

Expert Tips

• Don’t overcrowd the pan. If you’re making a large batch, cook it in two batches to ensure everything gets evenly cooked.
• Adjust the amount of red chillies to your liking.
• For a more intense flavor, dry roast the moong dal for a few minutes before adding it to the snake gourd.

Variations

• My friend Priya loves adding a handful of peanuts to her fry – it gives it a lovely crunch!
• If you’re a fan of ginger and garlic, you can add a teaspoon of ginger-garlic paste to the tempering.
• My mom always adds a squeeze of lemon juice at the end for a little extra zing.

Vegan Adaptation

This recipe is naturally vegan! No modifications needed.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment

• Mild: Reduce the number of red chillies to 1 or omit them altogether.
• Medium: Use 2 red chillies as per the recipe.
• Hot: Add 3-4 red chillies or use a hotter variety of chilli.

Festival Adaptations

While not specifically tied to a major festival, this fry is often made during the monsoon season in many parts of India, as snake gourd is readily available and considered a warming vegetable.

Serving Suggestions

This Snake Gourd Fry is delicious served with a simple dal and rice. It also makes a great side dish with roti or paratha. I personally love it with a dollop of yogurt on the side!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

FAQs

What are the health benefits of snake gourd?

Snake gourd is low in calories and rich in vitamins and minerals. It’s known for its hydrating properties and is believed to be beneficial for digestion.

Can I use a different type of dal instead of moong dal?

You can, but moong dal has a unique flavor and texture that complements the snake gourd perfectly. If you must substitute, try masoor dal (red lentils), but be aware that it will cook faster.

How do I know when the snake gourd is cooked perfectly?

The snake gourd should be tender-crisp – it should still have a slight bite to it. Overcooking will make it mushy.

What is the best way to remove the bitterness from snake gourd?

Scraping the skin and removing the seeds helps reduce bitterness. Salting and draining the snake gourd also helps draw out some of the bitter compounds.

Can this fry be made ahead of time?

While it’s best enjoyed fresh, you can prepare the snake gourd and moong dal mixture ahead of time and store it in the refrigerator. Just remember to squeeze out any excess water before frying.