Snakegourd Spring Onions poriyal(Stir-fry)

Snakegourd helps stimulate the production of body fluids thus relieving dryness. It can disperse phlegm, remove pus, expel toxic matter and is anti-inflammatory. Snakegourd can act as a natural antibiotic, expectorant, laxative, and can be used for abscesses boils bronchitis, constipation, jaundice and hemorrhoids. It helps with breast and lung tumors, and can promote lactation. It has been shown to be excellent for diabetes.

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Ingredients:
Snakegourd - 1, medium sized
Spring onions - 1 bunch
Onion - 1, medium sized
Mustard seeds - 1/4 teaspoon
Urad dal - 1/4 teaspoon
Red chillies - 3-4
Curry leaves - few
Grated coconut - 1/2 cup
Cumin seeds - 1 teaspoon
Green chillies - 1 or 2, as spicy required
Salt to taste
Oil - 1 tablespoon

Method:
Wash snakegourd and deseed it. Cut into small pieces and keep aside. Chop spring onions and onion.

Heat oil in pan and allow mustard seeds to splitter in it. Add urad dal, red chillies, curry leaves and fry for a minute.

Add chopped onions and fry until they turn golden brown. Then add snake gourd and saute well.

Cook it covered for 10-15 minutes until they are soft. Meanwhile, dry grind coconut, green chillies and cumin seeds to a fine powder.

Once snakegourd is cooked, add spring onions, grinded coconut to it and saute well.

Add salt to it and mix well. Cook it for 5-10 minutes.

Serve hot with rice or chappathi.


Cooking time - 20-30 minutes
Serves 3 persons.