250 gms of snake gourd, peeled and diced
½ cup grated coconut
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
Wash the snake gourd and then scrape off the thin outer skin with a knife.
Slice the snake gourd through the middle into two pieces. Scoop out the seeds and the pulp, discard.
Dice the snake gourd and keep aside.
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.
Add the dried red chillies and saute for a few seconds.
Add the chopped onion and green chillies. Saute for about 15 seconds.
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.
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.
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