Recipe for Snake Gourd Yoghurt Curry
Snake gourd is a long narrow green vegetable commonly found in south India. Many dishes are made with it, including dry sabzi, with dal as a gravy etc. For those who are new to this vegetable, have a look at how it looks.
Wash and remove the seeds before using it. Normally, snake gourd has a very neutral taste, but sometimes it can turn out to be bitter. You can take a small bite of the raw vegetable and taste it to know if that is the case. Discard it if it is bitter.
Living in Germany, it is hard to find this vegetable. However, some days back, on a visit to an Indian shop near my home, I was lucky to spot it. I brought it and made a simple yet delicious yoghurt-based gravy, which tasted great with steamed rice.
So, let us start with the recipe:
Ingredients needed to make Snake Gourd Yoghurt Curry
- 1 Medium-Sized Snake Gourd
- 2 tbsp Oil
- Salt, to taste
- 500 ml Yoghurt
- 1 tsp Cumin Seeds
- 2-3 Chopped Green Chillies
- 1 tbsp Chopped Ginger
- 1 tbsp Chopped Coriander Leaves
- 5-6 Curry Leaves
- ¼ tsp Asafoetida
Method to make Snake Gourd Yoghurt Curry
- Heat 1 tbsp oil in a pan. Add chopped snake gourd.
- Add salt. Reduce the heat, cover with a lid and cook till it turns tender but still has a bite.
- Take it out and let it cool a bit.
- Beat the yoghurt and make it lump-free. Then, combine the yoghurt and cooked snake gourd.
- Heat oil in a pan. Add green chillies, cumin seeds and ginger. Fry them on low-medium heat till the chillies and ginger turn slightly crispy.
- Then add coriander leaves, curry leaves and asafoetida.
- Fry for a few more seconds. Then add this tempering to the yoghurt and snake gourd.
- Serve with hot steamed rice.
About Ingredient sourcing in Germany:
You can get some of the ingredients needed for this recipe from a German Supermarket. However, for all the Indian ingredients, including snake gourd, you can check Spicelands. They are a big store in Frankfurt, delivering all across Germany.
Alternatively, you can even buy these ingredients from amazon.de. Links are given below:
Yoghurt: https://amzn.to/42hkOab
Coriander: https://amzn.to/3AZWU76
Sunflower Oil: https://amzn.to/42myhO1
Cumin Seeds: https://amzn.to/42RlR0e
Ginger: https://amzn.to/3nXYAek
Curry Leaves: https://amzn.to/3I3FnyK
Salt: https://amzn.to/3ACstDM
Equipment needed for the recipe:
Please note that I use all these in my kitchen. I am happy and satisfied with these products, and hence, I recommend these to my readers.
Pan: https://amzn.to/3O4xqNK
Cutting Board: https://amzn.to/3n9IXjM
Knife Set (includes a bread knife): https://amzn.to/3Lg64Bj
Here is the recipe in printable format:
Recipe for Snake Gourd Yoghurt Curry
Equipment
- Pan
Ingredients
- 1 Medium-Sized Snake Gourd
- 2 tbsp Oil
- Salt, to taste
- 500 ml Yoghurt
- 1 tsp Cumin Seeds
- 2-3 Chopped Green Chillies
- 1 tbsp Chopped Ginger
- 1 tbsp Chopped Coriander Leaves
- 5-6 Curry Leaves
- ¼ tsp Asafoetida Powder
Instructions
- Heat 1 tbsp oil in a pan. Add chopped snake gourd.
- Add salt. Reduce the heat, cover with a lid and cook till it turns tender but still has a bite.
- Take it out and let it cool a bit.
- Beat the yoghurt and make it lump-free. Then, combine the yoghurt and cooked snake gourd.
- Heat oil in a pan. Add green chillies, cumin seeds and ginger. Fry them on low-medium heat till the chillies and ginger turn slightly crispy.
- Then add coriander leaves, curry leaves and asafoetida.
- Fry for a few more seconds. Then add this tempering to the yoghurt and snake gourd.
- Serve with hot steamed rice.
Please note that this article contains affiliate links. If you buy using these links, I receive a small commission. This has no effect on the price for you.
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