Watch: Snake gourd with egg stir fry or Padavalanga mutta thoran


250 gms of snake gourd, peeled and diced 

½ cup grated coconut 

2 eggs 

1 sprig of curry leaves 

2-3 green chillies  

2 dried red chillies 

1 medium-sized onion 

¼ tsp turmeric powder 

½  tsp mustard seeds 

2 tsps coconut oil 

Salt for taste 

Preparation time: 10 minutes 

Cooking time: 5 minutes 

Serves: 3


Step: 1 

Wash the snake gourd and then scrape off the thin outer skin with a knife. 

Step: 2 

Slice the snake gourd through the middle into two pieces. Scoop out the seeds and the pulp, discard. 

Step: 3 

Dice the snake gourd and keep aside. 

Step: 4 

Chop the onion into small pieces and slice the green chillies, keep aside.  


Heat 2 teaspoons of coconut oil over medium heat in a thick bottom kadai or pan. Add ¼  teaspoon of mustard seeds and allow it to splutter.  

Step: 6 

Add the dried red chillies and saute for a few seconds.  

Step: 7 

Add the chopped onion and green chillies. Saute for about 15 seconds. 

Step: 8 

Add the chopped gourd and stir fry quickly for a few seconds on high flame. Add curry leaves too. Then add turmeric powder and salt for taste. Stir continuously for about a minute. 

Step: 9 

Add grated coconut. Mix well for a few seconds and then reduce the flame to low-medium. 


Add eggs and scramble until it's done. Close the pan with its lid and cook for about 2 minutes on a low flame.   

Step: 11 

After two minutes open the lid and gently stir the mix for a few minutes for the water content to evaporate. Serve hot with steamed rice or have it by itself. 

Recipe courtesy: Sobha Varghese is a homemaker based in Mumbai, India. Sobha runs a popular YouTube blog called ‘Sobha's Kitchenette’ that focuses on authentic and traditional Kerala recipes

Video by: Varghese Mathew, Special to Gulf News