Snake Gourd Curry
This snake gourd curry is a kidney-friendly option that is packed with flavor and nutrients. Blanching the snake gourd before cooking it helps to reduce its sodium content, making it a healthy choice for people with kidney disease. Snake gourd is a low-potassium vegetable that is also rich in fiber, vitamin C, and other essential nutrients. This recipe is simple to make and can be customized to your liking.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
75 kcal
Protein
2 g
Carbs
11 g
Fat
3 g
Fiber
4 g
Ingredients
Snake gourd, long, dark green
100 gms (100g)
Chopped Onion
0.5 small cup (50g)
Chopped Tomato
1 cup (200g)
Ginger Paste
1 tsp (5g)
Garlic paste
1 tsp (5g)
Turmeric powder
0.25 tsp (1.25g)
Cumin Powder
0.5 tsp (1g)
Coriander Powder
1 tsp (2g)
Garam Masala
1 tsp (3g)
Olive Oil
1 tsp (5g)
Common salt
0.5 tsp (2.5g)
Instructions
Cooking Steps
Bring a pot of water to a boil and add the sliced snake gourd. Blanch for 2-3 minutes until they become slightly soft.
Drain the snake gourd and rinse with cold water to stop the cooking process. Pat them dry with a paper towel.
In a pan, heat the oil over medium heat. Add the chopped onion and sauté until they turn translucent.
Add ginger-garlic paste and sauté for another minute until the raw smell goes away.
Add chopped tomatoes and cook for 3-4 minutes until they soften and turn mushy.
Add turmeric powder, coriander powder, cumin powder, garam masala, and salt. Stir well.
Add the blanched snake gourd and mix well, ensuring the snake gourd is coated in the masala.
Cover the pan with a lid and let it cook for 5-7 minutes over medium heat until the snake gourd is cooked, but still has a crunch.
Serve hot.