By- Deepa Sujesh
INGREDIENTS : -
Snake gourd(padavalanga ) - 250 grams
Grated coconut -1/2cup
Turmeric powder -2 pinch
Salt - as you need.
Green chilli - 4 nos.
Water- As required
Cumin seeds -1 pinch
Curry leaves -2 sprigs
Coconut oil-2 tablespoon
Mustard seeds
Grated coconut -1/2cup
Turmeric powder -2 pinch
Salt - as you need.
Green chilli - 4 nos.
Water- As required
Cumin seeds -1 pinch
Curry leaves -2 sprigs
Coconut oil-2 tablespoon
Mustard seeds
METHOD :-
Grind the grated coconut, turmeric powder, cumin seeds, green chilli, and curry leaves, roughly in a food processor and keep it aside.
Gently peel off the inner white skin of the snake gourd and chopped them finely.
In a pan add 1tsp coconut oil,when it is hot splutter mustard seeds
Add snake gourd along with salt, little water and ground coconut with the lid covered for about 5-7 minutes.
Reduce the flame and remove the lid.
Evaporate the rest of the water from the snake gourd.
Pour the coconut oil on the top of the thoran and remove it from flame.
Cover the dish for about 3 minutes.
Just before serving, mix everything well so that the coconut oil will reach to all parts of the curry.Snake gourd thoran is ready
Gently peel off the inner white skin of the snake gourd and chopped them finely.
In a pan add 1tsp coconut oil,when it is hot splutter mustard seeds
Add snake gourd along with salt, little water and ground coconut with the lid covered for about 5-7 minutes.
Reduce the flame and remove the lid.
Evaporate the rest of the water from the snake gourd.
Pour the coconut oil on the top of the thoran and remove it from flame.
Cover the dish for about 3 minutes.
Just before serving, mix everything well so that the coconut oil will reach to all parts of the curry.Snake gourd thoran is ready
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