Snake Gourd Fry Recipe – Authentic Indian Stir-Fry with Spices

Last Updated on 2 months by Neha Deshmukh

Snake Gourd Fry Recipe – Authentic Indian Stir-Fry with Spices

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for years – Snake Gourd Fry. It’s a simple, flavorful dish that’s surprisingly versatile. Honestly, I wasn’t always a fan of snake gourd, but this recipe completely changed my mind! It’s a fantastic way to enjoy this often-overlooked vegetable.

Why You’ll Love This Recipe

This Snake Gourd Fry is quick, easy, and packed with flavor. It’s ready in under 30 minutes, making it perfect for a weeknight meal. Plus, the combination of spices creates a wonderfully aromatic and satisfying dish. It’s a little bit crunchy, a little bit spicy, and totally addictive! You’ll love how easily it comes together.

Ingredients

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

• 2 cups snake gourd, chopped (about 200g)
• 1 sprig curry leaves (about 15-20 leaves)
• 0.25 teaspoon mustard seeds
• 0.25 teaspoon cumin seeds
• 1 tablespoon urad dal (split black lentils)
• 1 tablespoon chana dal (split chickpeas)
• 1 pinch hing (asafoetida)
• 1 garlic clove, minced
• 1 dry chili, broken into pieces
• 0.25 teaspoon chili powder (adjust to taste)
• 2 tablespoons oil
• 0.25 teaspoon salt (or to taste)
• 0.125 teaspoon turmeric powder

Ingredient Notes

Let’s talk about these ingredients for a sec! Snake gourd, also known as padwal, has a mild, slightly sweet flavor. It’s incredibly hydrating and a good source of vitamins.

Now, about that hing (asafoetida)! It adds a unique savory depth. My grandmother always said a pinch of hing aids digestion – it’s a traditional ingredient in Indian cooking. You can find it at most Indian grocery stores. If you’re not a fan, you can omit it, but it really does add something special.

And the chilies? Feel free to use any dried red chili you like. Kashmiri chilies will give you color without too much heat, while spicier varieties will kick things up a notch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, you need to prep the snake gourd. Clean it by scraping off the whitish outer layer. Then, rub it with salt and rinse thoroughly. This helps remove some of the bitterness.
2. Trim the ends, cut the snake gourd into sections, and remove the seeds and the white, spongy pulp inside. Chop it into uniform, small pieces.
3. Heat the oil in a pan over medium-high heat. Add the mustard seeds. Once they start to splutter, add the cumin seeds, urad dal, and chana dal. Fry until the dals turn golden brown – this usually takes a couple of minutes.
4. Now, add the dry chili, curry leaves, minced garlic, and hing. Sauté for about 30 seconds until everything is fragrant. The aroma at this stage is amazing.
5. Add the chopped snake gourd to the pan. Stir-fry on high heat for about 3 minutes, then reduce the flame to medium. Cover the pan and cook until the snake gourd is tender, stirring occasionally. This usually takes around 5-7 minutes.
6. Finally, sprinkle in the salt, turmeric powder, and chili powder. If you like, you can add a little vepudu karam (a spicy Andhra-style powder) or some grated coconut for extra flavor. Mix well and serve hot!

Expert Tips

Want to make this Snake Gourd Fry even better? Here are a few tips I’ve learned over the years:

• Reducing Bitterness: Don’t skip the salt rub! It really helps draw out any bitterness from the snake gourd.
• Texture is Key: Stir-frying on high heat initially helps keep the snake gourd crisp-tender.
• Preventing Sticking: Make sure your pan is well-oiled and don’t overcrowd it. If needed, cook the snake gourd in batches.

Variations

This recipe is super adaptable! Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustment:
  • Mild: Reduce or omit the chili powder and use a milder chili.
  • Medium: Use the amount of chili powder specified in the recipe.
  • Hot: Add an extra pinch of chili powder or use a spicier chili.
• Festival Adaptations: While not traditionally tied to a specific festival, this fry makes a lovely side dish for any Indian celebration. My aunt always makes a big batch for Diwali!

Serving Suggestions

Snake Gourd Fry is delicious served with:

• Roti or chapati (Indian flatbread)
• Rice and dal (lentils)
• As a side dish with any Indian meal

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. It’s best enjoyed fresh, though!

FAQs

Let’s answer some common questions:

• What are the health benefits of snake gourd? Snake gourd is low in calories and rich in vitamins, minerals, and antioxidants. It’s known for its hydrating properties and is believed to be good for digestion.
• How do I remove the bitterness from snake gourd? Scraping the outer layer and rubbing with salt are the best ways to reduce bitterness.
• Can I make this fry ahead of time? It’s best enjoyed fresh, but you can prep the snake gourd and spices ahead of time to save time.
• What other dals can I use in this recipe? You can experiment with toor dal (split pigeon peas) or masoor dal (red lentils).
• Is snake gourd suitable for people with diabetes? Yes, snake gourd has a low glycemic index and is considered a good vegetable for people with diabetes, but it’s always best to consult with a healthcare professional.

Enjoy! I hope you give this recipe a try and love it as much as my family does. Let me know in the comments how it turns out for you!