1 cup Snake Gourd, chopped
1 tbsp Sesame Seeds
1/2 tbsp Coriander Seeds
4 – 5 Dried Red Chillies
1/4 tsp Mustard Seeds
1/4 tsp Cumin Seeds
1/4 tsp Urad Dal
1/4 tsp Turmeric Powder
2 + 1 tsp Oil
Marble sized Tamarind ball
A pinch of Fenugreek Seeds
A few Curry Leaves
Salt to taste
. Soak the tamarind in water and set aside.
. Heat a teaspoon of oil in a pan. Add the coriander seeds and fenugreek seeds. Fry them until light golden brown.
. Add the red chillies and sesame seeds to it and fry for a couple of minutes or until light golden color. Take them out of the pan and set aside.
. In the same pan, add another teaspoon of oil. Add the chopped snake gourd and turmeric and saute for a minute.
. Sprinkle a little water, mix well and cover with a lid. Let it cook completely.
. Remove from the heat and allow it to cool.
. Grind the coriander seeds and sesame seeds mixture to a powder. Add the cooked snake gourd along with tamarind and salt. Grind into a coarse paste.
. Heat a teaspoon of oil in a pan for seasoning. Add the mustard seeds, urad dal and cumin seeds. When they stop popping, add the curry leaves and stir for a couple of seconds.
. Pour this over the ground mixture and mix well.
. Serve with rice, rice rava upma or dosa .