Stir Fried Snake Gourd (South Indian)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 66.6
- Total Fat: 4.8 g
- Cholesterol: 0.0 mg
- Sodium: 215.4 mg
- Total Carbs: 4.8 g
- Dietary Fiber: 1.0 g
- Protein: 1.0 g
View full nutritional breakdown of Stir Fried Snake Gourd (South Indian) calories by ingredient
Introduction
Snake Gourd is a vegetable that is highly fibrous and has a really low calorie content (around 18 for 100 gms). To use this, you need to wash it thoroughly, split it down the middle, scoop out the seeds and slushy area and then cut it into small strips. Steam/boil until it is soft to touch. Then use it in the recipe Snake Gourd is a vegetable that is highly fibrous and has a really low calorie content (around 18 for 100 gms). To use this, you need to wash it thoroughly, split it down the middle, scoop out the seeds and slushy area and then cut it into small strips. Steam/boil until it is soft to touch. Then use it in the recipeNumber of Servings: 5
Ingredients
-
1) Snake Gourd (small slices and steamed) - 5.5 cups
2) Coconut (shredded) - 0.8 cups
3) Oil - 1 tsp (I used olive oil)
4) Black Mustard Seeds - 1 tsp
5) Urad dhal (black gram dhal) - 1 tsp
6) Salt to taste
7) A sprig of curry leaves
Directions
1) Prepare the snake gourd by splitting it, scopping out the seeds and cutting it into small slices.
2) Boil until soft to touch.
3) In a frying pan, heat the oil. Once hot, add the mustard seed and wait for them to splutter. (Warning: Stay a little away from the stove else you could get splattered and that stuff is hot!)
4) Add the dhal and saute till they turn a light red. (Do not let them burn else the taste is really yucky)
5) Add the snake gourd pieces and stir in the salt and the coconut.
6) Stir for around 2 mins.
7) Take of the flame, stir in the curry leaves.
This is really good with rice and dhal/sambar.
Serving Size: Makes 5.5 cups
Number of Servings: 5.5
Recipe submitted by SparkPeople user RAJISATISH.
2) Boil until soft to touch.
3) In a frying pan, heat the oil. Once hot, add the mustard seed and wait for them to splutter. (Warning: Stay a little away from the stove else you could get splattered and that stuff is hot!)
4) Add the dhal and saute till they turn a light red. (Do not let them burn else the taste is really yucky)
5) Add the snake gourd pieces and stir in the salt and the coconut.
6) Stir for around 2 mins.
7) Take of the flame, stir in the curry leaves.
This is really good with rice and dhal/sambar.
Serving Size: Makes 5.5 cups
Number of Servings: 5.5
Recipe submitted by SparkPeople user RAJISATISH.