Snake Gourd Recipe – Authentic Indian Stir-Fry with Coconut

Last Updated on 2 months by Neha Deshmukh

Snake Gourd Recipe – Authentic Indian Stir-Fry with Coconut

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 Coconut. It’s a dish my grandmother used to make, and the aroma always brings back such warm memories. It’s surprisingly easy to make, and honestly, it’s a fantastic way to enjoy this often-overlooked vegetable.

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, healthy, and packed with flavor. The combination of the subtly sweet snake gourd, the fragrant coconut, and the tempering spices is just chef’s kiss! Plus, it’s a great way to add some variety to your weeknight meals.

Ingredients

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

• 2 Snake gourd
• 2 tbsp Toor dal or Chana dal
• ¼ tsp Turmeric powder
• As needed Salt
• As needed Water
• ½ cup Grated coconut
• 2 Small onion
• 1 Green chilli
• ½ tsp Cumin seeds
• 1 tbsp Cooking oil
• ½ tsp Mustard seeds
• 1 tsp Urad dal
• 2 tsp Chana dal
• Few Curry leaves
• 1 Red chilli

Ingredient Notes

Let’s talk ingredients! Snake gourd, also known as padwal, is a long, slender vegetable with a slightly sweet and mild flavor. It’s a bit of an acquired taste for some, but trust me, prepared this way, it’s amazing!

Now, about the dal – traditionally, Toor dal (split pigeon peas) is used in some parts of India, while Chana dal (split chickpeas) is preferred in others. Feel free to use whichever you have on hand, or even a mix! I sometimes add a little of both for extra texture.

And finally, fresh coconut is key here. It really makes the dish sing. If you absolutely can’t find fresh, you can use unsweetened desiccated coconut, but the flavor won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash, peel, and finely chop the snake gourd after removing the soft inner portion. This part is important – the seeds can be a little bitter, so removing them makes for a more pleasant dish.
2. Next, coarsely grind the coconut, green chilli, cumin seeds, and small onion without adding any water. You want a slightly coarse texture, not a smooth paste.
3. Heat the oil in a pressure cooker over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the urad dal, chana dal, red chilli, and curry leaves. Let them sizzle for a few seconds until fragrant.
4. Now, add the chopped snake gourd, dal (if using), salt, and just a little water – about ½ cup should do. Pressure cook for 2 whistles on high flame.
5. Let the pressure release naturally. Once it’s safe to open, drain any excess water. Then, add the ground coconut mixture and mix gently.
6. Cook on low flame for 2-3 minutes, stirring occasionally, until everything is well combined and heated through. Serve hot with rice!

Expert Tips

• Don’t overcook the snake gourd! It should still have a little bit of bite to it.
• Adjust the amount of green chilli to your liking.
• A pinch of asafoetida (hing) in the tempering adds a lovely depth of flavor.

Variations

• With Potatoes: My friend, Priya, loves adding diced potatoes to this stir-fry. They add a lovely heartiness.
• Extra Veggies: Feel free to throw in some other veggies like beans or carrots.
• Garlic Boost: A clove or two of minced garlic in the tempering is always a good idea!

Vegan Adaptation

This recipe is naturally vegan! Just ensure your cooking oil is plant-based.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild to Spicy)

• Mild: Reduce or omit the green chilli and red chilli.
• Spicy: Add an extra green chilli or a pinch of red chilli powder.

Festival Adaptations (If any regional festivals feature this dish)

While not tied to a specific major festival, this dish is often made during the monsoon season in Maharashtra, as snake gourd is readily available and considered a comforting food during the rains.

Serving Suggestions

This Snake Gourd Stir-Fry is best served hot with a side of fluffy rice and a dollop of yogurt or raita. It also pairs well with roti or chapati.

Storage Instructions

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

FAQs

What is Snake Gourd and what does it taste like?

Snake gourd is a long, slender vegetable with a mild, slightly sweet flavor. Some people find it a little bland on its own, which is why it’s often cooked with spices and coconut.

Can I use frozen coconut instead of fresh?

You can, but fresh coconut really elevates the flavor. If using frozen, thaw it completely and use unsweetened coconut.

What type of dal is best for this recipe?

Traditionally, Toor dal or Chana dal are used. You can use either, or a combination of both!

How can I reduce the bitterness of snake gourd?

Removing the seeds and the soft inner portion helps reduce bitterness. Also, salting the chopped snake gourd and letting it sit for 10-15 minutes before cooking can draw out some of the bitterness.

Can this dish be made without a pressure cooker?

Yes! You can cook the snake gourd in a pot with a lid until it’s tender, but it will take longer – about 20-25 minutes.