Snake Gourd Recipe – Authentic Indian Moong Dal Stir-Fry

Last Updated on 2 months by Neha Deshmukh

Snake Gourd Recipe – Authentic Indian Moong Dal Stir-Fry

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for generations – a simple yet incredibly flavorful Snake Gourd Stir-Fry with Moong Dal. 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 light, healthy, and surprisingly delicious, even if you’re not usually a snake gourd fan!

Why You’ll Love This Recipe

This snake gourd recipe is more than just a stir-fry; it’s a little slice of Indian home cooking. It’s quick to make – perfect for a weeknight meal – and packed with nutrients. Plus, the combination of the slightly crunchy snake gourd with the soft, nutty moong dal is just divine. Trust me, you’ll be reaching for seconds!

Ingredients

Here’s what you’ll need to whip up this tasty dish:

• 1 Snake gourd (about 200-250g)
• 2 tbsp Moong dal (split yellow lentils)
• 3 tbsp Grated coconut
• ¼ tsp Sugar
• Salt to taste
• 2 tbsp Cooking oil
• 1 tsp Mustard seeds
• 2 tsp Urad dal (split black lentils)
• 2 Red chillies, dried
• 2 Green chillies, slit
• A few Curry leaves
• 1 Big onion, chopped

Ingredient Notes

Let’s talk ingredients! Snake gourd, also known as padwal, is a fantastic vegetable. It’s incredibly hydrating and a good source of vitamins and minerals. Don’t be intimidated by its unusual shape!

Moong dal adds a lovely protein boost and a subtle nutty flavor. It cooks quickly, making it ideal for this stir-fry. You can find it easily in any Indian grocery store.

The tempering – that’s the mustard seeds, urad dal, and chillies – is key to the flavor. Every region in India has its own spin on tempering. Some add a pinch of asafoetida (hing) for extra depth, while others use different types of chillies. Feel free to experiment!

And don’t skimp on the curry leaves! Fresh curry leaves are a must. They add an amazing aroma and a unique flavor that you just can’t replicate with dried ones.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the snake gourd thoroughly. Remove the ends and slice it vertically. Now, this is important: discard the soft, pulpy inner part – that can sometimes be bitter. Cut the remaining snake gourd into thin strips.
2. In a bowl, combine the snake gourd strips with the moong dal and salt. Give it a good mix and let it rest for about 10-15 minutes. You’ll notice some water is released – don’t throw that away! We’ll use it later.
3. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the urad dal, red chillies, green chillies, and curry leaves. Let this tempering sizzle for a few seconds until fragrant.
4. Add the chopped onion and sauté until it turns translucent. Now, toss in the snake gourd, sugar, and the reserved water from the dal mixture.
5. Cover the pan and cook on low flame for 10-15 minutes, stirring occasionally, until the snake gourd is tender but still has a little bit of crunch.
6. Finally, add the grated coconut, mix well, and remove from heat. Serve warm with rice or roti!

Expert Tips

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

• Choosing Snake Gourd: Look for firm, bright green snake gourds with no blemishes.
• Preventing Bitterness: Always discard the inner pulp of the snake gourd, as that’s where the bitterness lies.
• Texture is Key: Don’t overcook the snake gourd! You want it to be tender-crisp, not mushy.
• Mastering the Tempering: Keep a close eye on the tempering. You don’t want the spices to burn. A good tempering is the foundation of the flavor.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment:
  • Mild: Reduce the number of green chillies or remove them altogether.
  • Medium: Use the recipe as is.
  • Spicy: Add an extra green chilli or a pinch of red chilli powder.
• Festival Adaptations: In some parts of Maharashtra, a similar dish is made during the monsoon season.

Serving Suggestions

This snake gourd stir-fry is incredibly versatile. It’s fantastic with a simple bowl of steamed rice. It also pairs beautifully with roti or paratha. You can even serve it as a side dish with your favorite Indian thali. My family loves 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

1. 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 beneficial for digestion and skin health.

2. How do I remove the bitterness from snake gourd?

Discarding the inner pulp is the most effective way to remove bitterness. You can also sprinkle a little salt on the sliced snake gourd and let it sit for 10-15 minutes before cooking.

3. Can I use a different dal instead of moong dal?

While moong dal is traditional, you can experiment with other dals like toor dal (split pigeon peas) or masoor dal (red lentils). Keep in mind that cooking times may vary.

4. What is the best way to store leftover snake gourd stir-fry?

Store it in an airtight container in the refrigerator. It’s best consumed within 2 days.

5. Can this dish be made ahead of time?

You can prep the ingredients (chop the vegetables, measure the spices) ahead of time. However, it’s best to cook the stir-fry just before serving for the best texture.

6. What type of oil is traditionally used in this recipe?

Traditionally, groundnut oil (peanut oil) is used, but any neutral-flavored cooking oil like vegetable oil or sunflower oil will work just fine.