Simple Snake Gourd Sabzi

1. 1

   Prepare the snake gourd: Wash thoroughly. You can lightly scrape the skin with a peeler or knife if desired (optional). Cut the gourd in half lengthwise, scoop out the seeds and fibrous core using a spoon, then dice the remaining flesh into approximately 1/2-inch pieces. Chop onion, tomato, ginger, garlic, and green chili (if using).

2. 2

   Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the cumin seeds and let them splutter for about 10-15 seconds until fragrant.

3. 3

   Add the chopped onion to the pan and sauté, stirring occasionally, until it turns translucent and lightly golden brown, about 5-7 minutes.

4. 4

   Stir in the grated ginger, minced garlic, and slit green chili (if using). Sauté for another 1-2 minutes until the raw aroma disappears.

5. 5

   Add the diced tomato, turmeric powder, cumin powder, and coriander powder. Mix well and cook, stirring frequently, until the tomatoes soften and the oil begins to separate from the masala, about 5-7 minutes. If the mixture becomes too dry, add a tablespoon or two of water to prevent burning.

6. 6

   Add the diced snake gourd and salt to the pan. Mix thoroughly to ensure all the gourd pieces are evenly coated with the spice mixture.

7. 7

   Cover the pan with a lid, reduce the heat to low, and let it cook for 15-20 minutes. Stir every 5-7 minutes to prevent sticking and ensure even cooking. The snake gourd will release its own moisture and become tender.

8. 8

   Once the snake gourd is tender but still holds its shape (not mushy), remove the lid. If there's excess moisture, increase the heat to medium and cook for another 2-3 minutes, stirring, until the liquid evaporates.

9. 9

   Taste and adjust salt if necessary. Garnish generously with fresh chopped coriander.

10. 10

    Serve hot with roti, paratha, or as a side dish with rice and dal.

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