Snake Gourd Recipe – Authentic Indian Padwal Stir-Fry with Kokum

Last Updated on 2 months by Neha Deshmukh

Snake Gourd Recipe – Authentic Indian Padwal Stir-Fry with Kokum

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. It’s called Padwal Sabzi in Maharashtra, and it’s the kind of dish my grandmother used to make on busy weeknights. It’s comforting, healthy, and surprisingly delicious!

Why You’ll Love This Recipe

This Snake Gourd recipe is more than just a quick stir-fry. It’s a taste of home, a celebration of simple ingredients, and a fantastic way to enjoy a vegetable that’s often overlooked. It’s ready in under 30 minutes, making it perfect for a weeknight meal. Plus, the unique tang from the kokum really elevates the flavors!

Ingredients

Here’s what you’ll need to make this delicious Padwal Sabzi:

• 2 long Padwal / Snake Gourd
• 1 teaspoon crushed chilies / 3-4 green chilies
• 1 tablespoon fresh scraped coconut
• 1 teaspoon chopped coriander
• 3-4 kokum pieces
• 0.5 teaspoon sugar
• Salt to taste
• 1 tablespoon oil
• 0.25 teaspoon mustard seeds
• 0.25 teaspoon cumin seeds
• 0.5 teaspoon turmeric powder
• 2 pinch asafoetida (hing)

Ingredient Notes

Let’s talk about some of these ingredients – they really make this dish special!

• Kokum – The Sour Secret: Kokum is a dried fruit that adds a wonderful sourness to the sabzi. It’s a key ingredient in many Maharashtrian and Goan dishes. If you can’t find kokum, you can substitute with a squeeze of lime juice, but it won’t be quite the same. Kokum is also known for its digestive properties!
• Snake Gourd – A Versatile Vegetable: Snake gourd, also known as padwal in Marathi, chichinda in Hindi, and serakaya in Telugu, is a long, slender vegetable with a slightly ridged skin. It’s packed with vitamins and minerals and is surprisingly mild in flavor.
• Asafoetida/Hing – A Digestive Aid: Don’t skip the asafoetida! Just a pinch adds a lovely savory depth and is fantastic for digestion. It can have a strong smell initially, but it mellows out beautifully when cooked.
• Fresh Coconut – A Touch of Sweetness: Freshly scraped coconut adds a lovely sweetness and texture. If you don’t have fresh, you can use desiccated coconut – about 1 tablespoon will do the trick.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and thinly slice the snake gourd into half-moon shapes. Be sure to remove the seeds and any fibrous strings inside – this helps reduce any bitterness.
2. Heat the oil in a pan over medium heat. Once hot, add the mustard and cumin seeds. Let them splutter – you’ll know they’re ready when they start to pop!
3. Add the asafoetida, green chilies (or crushed chilies), and kokum pieces. Sauté briefly, just for about 30 seconds, until fragrant.
4. Now, add the sliced snake gourd and turmeric powder. Mix well to coat the gourd with the spices. Sauté for 2-3 minutes.
5. Cover the pan and cook on low heat until the snake gourd is tender. This usually takes about 10-12 minutes. Stir occasionally and sprinkle a little water if it starts to stick.
6. Finally, add the sugar, salt, coconut, and coriander. Mix well and cook uncovered for another 2 minutes, allowing the flavors to meld together.

And that’s it! Your authentic Indian Padwal Stir-Fry is ready to enjoy.

Expert Tips

• Don’t Overcook: You want the snake gourd to be tender-crisp, not mushy.
• Adjust the Spice: Feel free to adjust the amount of chili to your liking.
• Fresh is Best: Using fresh ingredients really makes a difference in the flavor.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment – Mild to Spicy: Reduce or omit the green chilies/crushed chilies for a milder flavor. Add more for a spicier kick. My friend, Priya, loves to add a pinch of red chili powder for extra heat.
• Regional Variations:
  • Maharashtra: This is the version I grew up with, using kokum and coconut.
  • Karnataka: Some recipes include a touch of tamarind paste for sourness.
  • Goa: You might find versions with a hint of vinegar.
• Festival Adaptations: This sabzi is often part of a larger thali served during festivals like Ganesh Chaturthi.

Serving Suggestions

Serve this Snake Gourd Stir-Fry hot with:

• Roti (Indian flatbread)
• Puri (deep-fried bread)
• Curd Rice (yogurt rice)
• A side of dal (lentils)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

• What is Snake Gourd and is it healthy? Snake gourd is a long, slender vegetable that’s low in calories and rich in vitamins and minerals. It’s a good source of fiber and is believed to have several health benefits.
• What does Kokum taste like and can I substitute it? Kokum has a unique sour and fruity flavor. If you can’t find it, you can substitute with a squeeze of lime juice, but the flavor won’t be exactly the same.
• How do I remove the bitterness from Snake Gourd? Removing the seeds and fibrous strings helps reduce bitterness. You can also blanch the sliced gourd in boiling water for a minute before cooking.
• Can I make this dish ahead of time? While it’s best enjoyed fresh, you can prep the ingredients (slice the gourd, measure the spices) ahead of time to save time during cooking.
• What are the best accompaniments for Padwal Sabzi? Roti, puri, and curd rice are classic accompaniments. A simple dal also pairs beautifully with this dish.