Sssss...Snake Gourd

So last night, I went to Patel Brothers (http://www.patelbros.com/) to grab some ginger and garlic (they have very reasonable prices on produce!), and I usually like to browse the Indian vegetables. I came across a vegetable that looks similar to the Chinese okra (aka loufa), but is longer. It's called a Snake Gourd or Potlakaya.

As you can see from the pic, it's green with white streaks that run along its length. The vegetable ($1.99/lb) is somewhat light and has a smooth skin. At the store, I Googled for a recipe and found an Indian recipe called, Snake Gourd Curry. Obviously, I would do my own twist on this recipe (see recipe to follow).

There is not much flavor to the vegetable alone, but it does take on flavors pretty well. It is easy to cook as it releases moisture pretty easily, so you wouldn't need to add water. It is tender when cooked. Word of caution: don't eat the seeds!

Snake Gourd Curry (not really)

2 Snake gourds

1 Tbsp mustard seeds

1 Tbsp paprika

1 Tbsp turmeric

1 Medium onion, large dice

1/4 lb pork, thinly sliced

1/4 cup unsweetened, shredded coconut (optional)

Salt to taste

1. Wash gourd and peel the outer skin. Cut lengthwise, scoop out the seeds, and slice crosswise.

2. Heat oil in pan and add mustard seeds. After the mustard seeds have stopped cracking and popping, add onions and saute until brown. Add paprika and turmeric.

3. Add pork and toss. When pork has turned pink, add the sliced gourd and salt. Cover and cook at medium heat for about 5 minutes. Add coconut and toss for a few minutes before serving.

You can definitely make this recipe better by adding cumin, coriander, garam masala, etc., except I have a picky eater at home, so i didn't add these ingredients.

TH