Snake Gourd Fry Recipe – Authentic Indian Side Dish with Pepper & Cumin

Last Updated on 4 months by Neha Deshmukh

Snake Gourd Fry Recipe – Authentic Indian Side Dish with Pepper & Cumin

Hey everyone! If you’re looking for a simple, flavorful Indian side dish that’s a little different, you have to try this Snake Gourd Fry. It’s a recipe my grandmother used to make, and honestly, I didn’t appreciate it as a kid! But now? It’s a comforting taste of home, and I make it all the time. It’s surprisingly delicious, and a great way to add some veggies to your meal.

Why You’ll Love This Recipe

This Snake Gourd Fry is more than just a tasty side. It’s quick – ready in under 30 minutes! It’s also incredibly easy, even if you’re new to Indian cooking. Plus, the combination of pepper and cumin gives it a warm, earthy flavor that pairs beautifully with rice, dal, or rasam. It’s a wonderfully light yet satisfying dish.

Ingredients

Here’s what you’ll need to make this flavorful fry:

• 1 medium-sized snake gourd (about 200-250g)
• 1.5 tsp black peppercorns
• 1.5 tsp cumin seeds
• 2 tbsp cooking oil (I prefer sunflower or vegetable oil)
• 1 tbsp ghee (or more oil for a vegan option)
• Salt to taste
• Few drops of lemon juice (optional, but recommended!)

Ingredient Notes

Let’s talk about these ingredients for a sec. Snake gourd, also known as padwal or chichinda, can sometimes have a slightly bitter taste. Don’t worry, we’ll tackle that!

The black pepper and cumin are key here. Freshly grinding them makes a huge difference – trust me! The aroma is incredible. Traditionally, some families add a pinch of turmeric or a dry red chili for extra flavor and color. Feel free to experiment! In some South Indian variations, a tiny bit of asafoetida (hing) is added to the tempering for a unique flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your snake gourd a good wash. Then, cut it lengthwise into two halves. Using a spoon, gently scrape out the inner pulp and seeds. This is important to reduce bitterness.
2. Now, chop the snake gourd into finger-sized pieces – about 2-3 inches long.
3. Place the chopped gourd in a bowl and sprinkle with salt. Give it a good mix and let it sit for about 10-15 minutes. This draws out excess moisture.
4. After 10-15 minutes, squeeze the snake gourd really well to remove as much water as possible. You’ll be surprised how much comes out! This step is crucial for getting a nice, crispy fry.
5. While the gourd is resting, coarsely grind the peppercorns and cumin seeds using a mortar and pestle or a spice grinder. You want a coarse powder, not a fine one.
6. Heat the oil in a pan over medium heat. Add the squeezed snake gourd and sauté for 3-4 minutes, until it starts to shrink and soften slightly.
7. Reduce the heat to low, cover the pan with a lid, and cook for another 10-12 minutes, stirring occasionally, until the gourd is tender.
8. Finally, add the ghee and the ground spice mix. Mix well and cook for 1-2 minutes in the residual heat. Taste and adjust the salt if needed.
9. If you like, squeeze in a few drops of lemon juice for a little zing. Serve warm!

Expert Tips

• Don’t skip squeezing the snake gourd! It really makes a difference in the texture.
• Freshly ground spices are best, but if you’re short on time, pre-ground spices will work in a pinch.
• Keep a close eye on the gourd while it’s cooking – you don’t want it to burn.

Variations

• Vegan Adaptation: Simply replace the ghee with an equal amount of cooking oil.
• Spice Level Adjustment: Add a pinch of red chili powder or a finely chopped green chili to the spice mix for a spicier kick. My friend, Priya, loves adding a tiny bit of cayenne pepper!
• Regional Variations: In Maharashtra, they sometimes add a little bit of grated coconut towards the end of cooking. In South India, a tempering of mustard seeds and curry leaves is often added to the oil before the snake gourd.

Serving Suggestions

This Snake Gourd Fry is incredibly versatile. It’s fantastic with:

• Steaming hot rice
• A comforting bowl of dal or sambar
• Tangy rasam
• As a side dish with any Indian thali (platter)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave before serving. It’s best enjoyed fresh, though!

FAQs

Is snake gourd good for health?

Absolutely! Snake gourd is low in calories and rich in vitamins and minerals. It’s known for its cooling properties and is often used in Ayurvedic medicine.

How do I select a good snake gourd?

Look for firm, slender gourds with smooth, unblemished skin. Avoid gourds that are soft, bruised, or have any signs of decay.

Can I make this fry ahead of time?

You can prep the snake gourd (wash, chop, and salt) ahead of time. But it’s best to cook it just before serving for the best texture.

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

Removing the pulp and seeds is key. Salting and squeezing also helps draw out the bitter compounds.

Can I use pre-ground spices instead of freshly grinding?

Yes, you can! While freshly ground spices offer the best flavor, pre-ground spices are a convenient alternative. Just use about 1.5 tsp of each.