This tastes good when it does contain some amount of water than being dry.
Ingredients
Snake gourd - 1/4 Kg
Grated coconut - 3 to 4 big spoons
Mustard - 1/2 spoon
Jeera / Cumin seeds - 1 spoon
Red chilly - 2 to 3 (Vary according to taste)
Salt
Method
1. Pressure cook chopped snake gourd with little amount of water and salt.
2. In a kadai, put mustard into heated oil. When it splutters add red chilly pieces, jeera and cooked snake gourd.
3. Put grated coconut on top of it, mix well and let curry be on the low flame for two seconds. Then turn off the flame.
Curry is ready!!!!
Snake gourd - 1/4 Kg
Grated coconut - 3 to 4 big spoons
Mustard - 1/2 spoon
Jeera / Cumin seeds - 1 spoon
Red chilly - 2 to 3 (Vary according to taste)
Salt
Method
1. Pressure cook chopped snake gourd with little amount of water and salt.
2. In a kadai, put mustard into heated oil. When it splutters add red chilly pieces, jeera and cooked snake gourd.
3. Put grated coconut on top of it, mix well and let curry be on the low flame for two seconds. Then turn off the flame.
Curry is ready!!!!
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