Snake Gourd (Patola) Recipe


Snake Gourd RecipeServes 2-4

Ingredients (Buy locally grown organic ingredients, if possible)

2 teaspoon ghee (make organic ghee at home)

1 pinch asafoetida powder (hing)

1/4 teaspoon cumin seeds (jeera)

1 teaspoon crushed ginger

2 medium sized snake gourd (patola)

1/2 teaspoon turmeric powder

1/4 teaspoon coriander, freshly ground (optional)

1/4 teaspoon gooseberry powder (amla powder)

Red chili powder to taste

Rock salt (saindhav salt) to taste, available at Indian stores

Cilantro for garnish, chopped

 

Directions

  1. Wash and chop off the top and bottom of snake gourd and cut it into small pieces.
  2. Heat ghee in a cast-iron Dutch oven on medium heat. Add asafoetida powder, cumin, and crushed ginger. Sauté gently, not allowing them to burn.
  3. Add chopped snake gourd, turmeric powder, coriander powder, amla powder, and mix well. Let it cook without lid on low-medium heat for 20-25 minutes. Stir occasionally and continue cooking until the vegetables are tender.
  4. Add red chili powder and salt. Mix well. Cook for another 1-2 minutes.  Turn off the heat when done. Garnish with freshly chopped cilantro before serving. Serve hot.

 

Tip

Choose snake gourd (patola) that has bright medium to dark green color. Thinner ones usually have less and soft seeds as compared to thick ones.

Recipe shared by Preeti Gupta

 

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Preeti Gupta

About Preeti Gupta

Preeti Gupta is a certified Ayurveda Consultant practicing in the Bay area. She provides personalized Ayurvedic counseling sessions and monthly group wellness events that focus on balanced diet, healthy nutrition, natural detoxification, rejuvenation and disease prevention. She is passionate about using food as a medicine and looks forward to being a part of your Ayurvedic journey soon!