Snake Gourd Curry – Sri Lankan Style

Step 1: Prepare the Snake Gourd

Take a 250g tender snake gourd and peel off the outer skin using a knife. Cut it in half lengthwise, then remove the seeds and the spongy interior. Cut the snake gourd into thin, semi-circular slices. Wash and rinse the sliced snake gourd and place it in a cooking pot.

Step 2: Combine Ingredients

To the pot with the sliced snake gourd, add 1/2 sliced B onion, 2 sliced green chilies, 1 tbsp of sliced garlic, a sprig of curry leaves and pandan leaves, 1/2 tsp fenugreek seeds, 1/2 tsp curry powder, 1/4 tsp turmeric powder, salt to taste, and 1 cinnamon stick. Mix all the ingredients together well.

Step 3: First Cook

Pour in 1/2 cup of thin coconut milk. Place the pot on the stove, cover with a lid, and cook over a medium flame for 3-5 minutes until the snake gourd is partially cooked.

Step 4: Add Thick Coconut Milk

After 3-5 minutes, remove the lid and give it a stir. Pour in 1/4 cup of thick coconut milk and continue to cook for another 2 minutes, stirring occasionally, until the gravy thickens slightly.

Step 5: Garnish and Serve

Turn off the heat and sprinkle some crushed mustard seeds over the curry. The snake gourd curry is now ready to be served.

• Using a clay pot enhances the traditional flavor of the curry.

• Ensure the snake gourd is tender for a better texture and taste.

• Do not overcook the snake gourd to maintain its slight crunch.

• Add a pinch of red chili powder for extra heat.

• Include other vegetables like carrots or potatoes.