Snake gourd and green peas curry

Main Dish
4 servings
30 min
25 min


Number of serving: 4
1 cup green peas - soaked for 1 hour, then boiled with 2 cups of water and 1 tsp turmeric powder till soft.

I medium size (abt 350g) snake gourd - scrap the skin, cut into two and further into 2 inches in size.

2 tbsp meat curry powder (or as your preference)

10 shallots - remove the skin

1 medium size (abt 90g) tomato - sliced into 8 pieces

5 dried whole red chillies

1 tsp mustard seeds

1 tsp cumin seeds

2 sprigs curry leaves

2 tbsp thick tamarind/assam juice

3 tbsp olive oil

salt to taste


  • When oil is heated, add in the shallots, snake gourd, dried chillies, curry leaves, cumin and mustard seeds. Fry for about 5 minutes to soften all of these ingredients.
    Add into the boiled green peas with 1/2 litre of water.
    Stir to combine all the ingredients together and once the small bubbles appear, add the curry powder, tamarind/assam juice and salt to taste. Let it cook until gourd becomes soft and after this, remove from heat.

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