Stir fried Snakegourd (chichanda )

Snake gourd or chichanda is a locally grown vegetable.  During this pandemic, I decided to try working with more local vegetables and also ones that are readily available in the market. It's good to hear some of the islands are initiating growing more vegetables. Apparently, the leaves and shoots are also edible, according to Britannica.

So I tried a few ways to cook with it and this recipe is a cross between a Keralan snake gourd stir fry and the Sri Lankan mallun. Although I think the taste goes more towards the latter.

Yield: 3-4

Author: Nammi

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Stir fried Snakegourd

Ingredients:

• 1  snakegourd ( about 1 foot long)
• 1 small onion
• 1/2 cup freshly grated coconut.
• 10 curry leaves
• 1 tbsp dried tuna , coarse ground
• 4 dried chillies, cut into large pieces
• 1/2 tsp turmeric
• 1/2 tsp mustard seeds
• 3 tbsp vegetable oil
• salt to taste
• 1 tsp lime juice

Instructions:

1. Cut the ends of the snake gourd, scrape the outside flesh a little, wash and then cut in half lengthwise and then slice them, not so thinly but not thick slices either. 
2. Heat a wok or large frying pan or a pot, and add the oil. Let the oil heat up and then add the mustard seeds. When they start to pop, add the onions and stir fry for 2 minutes just to wilt them. 
3. Then add curry leaves and the remaining ingredients except for the lime juice and salt. 
4. Add just a pinch of salt first, and start mixing everything in the pan over medium-high heat.  Once you start to get the aroma of the toasting coconut and everything is well mixed,  add 1/4 cup water cover and lower the heat. 
5. Let it cook for 5 minutes, giving it a stir in between. 
6. Remove the lid, check the snake gourd to see if it is cooked, then adjust the salt and squeeze the lime juice, and stir another 2 minutes and switch off.
7. Serve as a side dish with rice and various other curries.

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