Snake gourd recipe with coconut

Ingredients:

• Snake gourd: 250g
• Turmeric powder: 1tsp
• Red chilli powder: 1/2 tsp
• Coriander powder: 1 tsp
• Desiccated or fresh coconut: 2 tbsp
• Oil: 1tbsp
• Salt, as you prefer

To watch a detailed video of the recipe, click here

Preparation method

1. Wash and peel the snake gourd, cut in length-wise, then de-seed
2. Chop into small pieces
3. Transfer the gourd to a pressure cooker, added very little water, just enough to cover the vegetables and then cook on high flame for 2 whistles
4. Once the steam settles, drain the water and keep the snake gourd aside
5. In a pan, heat 1tbsp oil. Add 1tsp mustard seeds
6. Once the crackle, add sliced onion
7. Saute well, till the onion is soft, but not brown
8. Then add the snake gourd. Add the spices and salt and mix well
9. Cover and cook for 1-2 minutes
10. Then add the coconut and mix well. Cover and cook for 1-2 minutes more
11. Garnish with coriander leaves and serve warm.

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Ingredients

• 350gm cucumber
• 75gm celery
• 2 cloves of garlic
• 4 tbsp plain yoghurt
• Small handful mint
• Small handful coriander
• 1 tsp ghee or oil
  
• Squirt of fresh lemon
• Salt to taste

Preparation method

1. Chop the celery and garlic into little pieces. Allow the ghee or oil to warm on a medium flame and then sauté the cut vegetables in it for five minutes until soft.
2. Turn off the flame and let the vegetables cool. Now chop the cucumber into little chunks. Transfer all the ingredients [except yoghurt] to a blender and puree until smooth. Cool the soup.
3. Serve this soup cold, topped with a spoon of chilled yoghurt on top and some fresh mint to garnish.

This was first published in the May 2015 issue of Complete Wellbeing.

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