Saturday, 8 March 2014

Snake gourd with green or brown chickpea

Snake gourd with green or brown chana


Dry brown or green chana (chickpeas)-1/4 cup or 1/2 cup canned ,drained chickpeas
Snake gourd- 2 cups sliced, seeds removed
2 tsp oil
1/2 tsp each mustard, jeera (cumin),
1/4 tsp each hing (asafoetida) & haldi (turmeric)
1 stalk curryleaves.
1 tsp chilli powder,
2 tsp jaggery (brown sugar/ demerara sugar)
1 tbsp each chopped coriander leaves and fresh grated coconut


Soak 1/4 cup dry brown or green chana for 6 hrs and discard the water.
Pressure cook the chana with fresh water. You can use canned chickpeas (drain and discard the liquid).
Drain the pressure cooked chana and use the liquid to make soup (rasam)
Heat oil in a pan and put in mustard &cumin and when they pop add hing and haldi.
Add snake gourd slices (seed removed) and salt.
Do not add water. cover and cook.
When snake gourd is cooked add boiled chana, chilli powder,  jaggery, coriander leaves and grated coconut. Mix well.
You can cook it for 2 more minutes.