Padavalanga Thoran / Snake Gourd stir fry with coconut

Padavalanga Thoran was one of the frequently made thorans for rice while we were in Bangalore or Pune. When we came to US we really missed having it. Here in Indian stores, we get it once in a while. So we still get to have it once in a while.

At my home, I have never had it. My mom never made it. Honestly, I don't know why she never made it. It was after marriage that I got introduced to it. My MIL makes it often and it was a love at first bite :P,  when I had this. Slightly crunchy and with the goodness of grated coconut in it, it is very unlikely that a mallu wouldn't love it. Try it and let me know if you like it. 

Ingredients

1. 2 foot long Padavalanga / Snake gourd
2. 5-6 shallots sliced
3. 2-3 green chillies slit
4. 1 strand of curry leaves 
5. 1 cup of grated coconut
6. 1/2 tsp of mustard seeds 
7. 1/4 tsp of turmeric powder
8. Salt to taste
9. 2 tbsp of oil 

Method

• Shave off the ash like portion off the ash gourd. Wash it thoroughly and cut it into small cubes. 
• In a skillet, take the oil. Once hot, add the mustard seeds. Once the mustard seeds pop, add the onion, green chilly, curry leaves and salt. Reduce the heat to medium. Sauté it untill the onion turns tender and starts turning brown. 
• Add the turmeric powder and give it a mix. Now add the cubed ash gourd and mix it thoroughly. Cover and cook it untill the ash gourd is half done. Stir when needed. 
• Add the grated coconut to it and mix it well. Cover it again and cook for about 5 minutes. Now stir it again and let it cook open for about 2-3 minutes. Check for salt and remove it from the heat . 
• Serve it with rice, Meen curry and moru kachiyathu. 

Tips

1. Do not over cook the ash gourd. A little crunchy ash gourd is tastier to have. 
2. You could choose to mix the grated coconut and turmeric together and add it at the end.