Padavalanga/ Snake gourd – 1 cup sliced small
Shallot – 1/2 cup sliced
Grated coconut – 1/2 cup
Coriander powder – 2 teaspoon
Chilli powder – 1/2 teaspoon (or to taste )
Turmeric powder – 1/4 teaspoon
Tamarind – lime size
Green chilli – sliced – 2 to 3
Ginger – 1/2 to 1 ” finely chopped
Curry leaf – 1 stalk
Mustard seed – 1/4 teaspoon
In a heavy bottom pan , dry roast grated coconut until golden brown. Now to this add chilli powder coriander powder and turmeric powder. fry for 1 to 2 minutes on medium flame. Make sure to not get coconut burnt . Now grind this mixture to a smooth powder with out adding water. Then add 2 tablespoon water to this ground powder mix well to a smooth paste.
Squeeze tamarind in 1/2 cup water and keep aside. Heat oil in a pan splutter mustard seeds. Add curry leaves and green chilli saute .Add ginger fry till raw smell goes away now add sliced shallots and salt. Fry in medium flame until onion turns golden brown. Add sliced snake gourd.Fry for some time till its half cooked . Now pour the tamarind water to this and cover and cook for 3 to 4 minutes.
To this add the ground coconut paste and water if needed. Cook on medium flame for 5 minutes or till oil starts separating from sides. This can be served with hot rice and some Carrot cabbage thoran (carrot cabbage stirfry)/ Cheera thoran( spinach stirfry)