Snake Gourd Salan Recipe (Snake Gourd Cooked In Tangy Spicy Peanut Sesame Curry)
Snake Gourd Salan Recipe is a twist the traditional recipe from the Hyderabadi/ Andhra cuisine served on the Eid festival. Salan is hot and spicy and has a tangy gravy. All the spiciness comes from chillies and tamarind, and the gravy blended with other freshly ground spices and peanuts. In this recipes, instead of Mirchi we are using snake gourd and it blends brilliantly into the salan gravy.
Peep into more of our authentic Andhra-Telangana-Hyderabadi recipes:
- 2 cups Snake gourd (pudulangai) , cut into 1 inch strips
- 1 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Mustard seeds
- 1/4 teaspoon Methi Seeds (Fenugreek Seeds)
- 1/4 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Coriander Powder (Dhania) , freshly roasted and ground
- 1 teaspoon Red Chilli powder
- 2 Tomatoes , pureed
- 1 cup Tamarind Water
- 1 sprig Curry leaves
- Sunflower Oil , to cooking
- 2 tablespoons Coriander (Dhania) Leaves , to garnish
- Salt , to taste Ingredients for Mirchi Ka Salan Masala - to be ground into paste
- 2 tablespoons Roasted Peanuts (Moongphali)
- 2 tablespoons Sesame seeds (Til seeds) , roasted
- 3 tablespoons Fresh coconut , grated Ingredients for onion ginger garlic paste - to be ground to paste
- 3 cloves Garlic
- 1 inch Ginger
- 1 Onions , roughly chopped
How to make Snake Gourd Salan Recipe (Snake Gourd Cooked In Tangy Spicy Peanut Sesame Curry)
To begin making the Snake Gourd Salan Recipe, first grind the peanuts, coconut and till seeds along with a little water and grind to a smooth paste and keep aside. Also make onion, ginger garlic paste and keep aside.
Steam the snake gourd in the pressure cooker for just one whistle and turn off the heat. After the whistle, release the pressure immediately, so it does not get over cooked.
Heat a teaspoon of oil over medium heat in a pan; add the cumin seeds, mustard seeds, fenugreek seeds and curry leaves.
When the seeds crackle, add the onion garlic and ginger paste and saute for about 2 minutes. Add the tomato puree and saute for 2 more minutes until the tomatoes begin to boil and bubble.
Add the turmeric powder, coriander powder, chilli powder and powdered peanut-sesame mixture. Cook over a medium flame stirring continuously, for about 5 minutes.
Add the tamarind water, the cooked snake gourd and salt and simmer until the gravy thickens for about 10 minutes. Once done, turn off the heat and garnish with coriander leaves.