Description
As a kid at home we were always fed a lot with Indian vegetables like brinjal , all types of potatoes , all types of gourds , Pumpkins etc . English vegetables like carrots , capsicum , green peas ect were rarely served as my dad didn’t like them much . But at boarding school most of our vegetables like carrots , beet roots , potatoes , green peas , cabbage were grown in school itself and we were fed a lot with the grown English vegetables . So my liking towards vegetables got balanced between Indian vegetables and English vegetables . This recipe of snake gourd my mother – in – law and myself took note of from a regional satellite channel when the satellite channels were newly launched in India . Since the first try of this recipe it’s a regular dish at home.
Ingredients | Quantity |
|---|---|
| Snake gourd | 1 long one cleaned and cut into rings |
| tomato | 1 medium size (ground) |
| small onions | 3 (ground) |
| Ginger garlic paste | 1/4 teaspoon |
| rice flour | 3 tablespoons |
| chick pea flour | 1/2 cup |
| Maida | 1 tablespoon |
| chilli powder | 1 teaspoon |
| thymol seeds ( ajwaan in Hindhi , omam in Tamil ) | 1/4 teaspoon |
| salt | to taste |
| red food colour | a pinch |
| oil | to deep fry |
- Mix ground tomato , ground small onions , ginger garlic paste , rice flour , chick pea flour , maida , chilli powder , salt , thymol seeds and red food colouring together .
- Mix well to get a smooth paste consistency by adding a little water . Taste and adjust .
- Add the round cut snake guard to the mixed paste and gently toss well so that the paste gets coated around the cut snake gourds.
- Set aside to marinate for 1 hour or more . Heat oil to deep fry in a kadai .
- Drop one round of snake guard at a time into the hot oil so that they dont stick together.
- Fry to crisp , drain and serve hot as a side dish for lunch or as a starter at parties for vegetarians .
