Snake gourd coconut milk curry.

A simple vegan, coconut milk-based snake gourd curry made with minimum ingredients.

This Sri Lankan curry is cooked and assembled as a one-pot dish. 

 

Meal ideas for the snake gourd milk curry.

• Rice, beetroot mallung, sprats fry, chilli beans stirfry, a spicy capsicum stirfry, a spicy chilli fish curry.

 

• Red rice, spicy pol sambol, devilled potato curry, Sri Lankan chicken curry, poppadums and spicy onion sambol.

You on also search for Sri Lankan menu ideas, I have 9 menus where you can replace snake gourd curry with any other mildly spiced curries.

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More snake gourd recipes!

Snake gourd fry(mallung).

 

 

Storing- once cooled, store in the refrigerator, must be consumed within two days.

Freezing-avoid freezing.

Heating- remove from refrigerator, warm over stove top in low-medium fire

Stop food wastage- only make as much as your family requires as you are not able to keep the snake gourd curry for long.

 

Snake gourd coconut

milk curry

(pathola curry)

 

Please make sure to read the recipe instructions carefully to avoid mistakes.

Ingredients.

Ingredients mentioned below use standard measuring cups and spoons.

1-medium-sized snake gourd

1 medium-sized onion sliced fine 

2 green chillies chopped

3 cloves of garlic

4-5 curry leaves

1-inch piece pandan leaf

1 teaspoon of fenugreek seeds

1/2 teaspoon turmeric powder

1/2 teaspoon red chillie powder(add more, optional ingredient if you need to make the curry slightly spicy)

1/2 cup water

1/2 cup thick coconut milk

Salt to season

 

Method

How to clean and

cut snake gourd

 

Since snake gourds are quite long, cut them for easy handling.

Scrape off the outer white layer using a knife, exposing the green skin underneath it.

 

Split the snake gourd in two, scrape off the seeds and spongy layer inside the snake gourd.

 

Once this is done, slice them into half-moon slices. 

Rinse the sliced snake gourd in water and drain to remove any excess water.

 

Add onion(1 medium), pandan leaf(2-inch), green chillie(1), garlic(3), fenugreek seed(1 tsp),turmeric powder(1/2 tsp), pour water(1/2 cup), chillie powder(1/2 tsp-optional), season with salt and place over low-medium fire.

Cook for 10 minutes.

 

Once the snake gourd has been cooking for 10 minutes, pour in the coconut milk, mix and cook for further 10 minutes or until the gravy thickens. cook over low medium fire. taste and season with salt and serve with rice and curry.

snake gourd coconut milk curry(pathola kirata).

Yield: 4

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

A simple vegan, coconut milk-based snake gourd curry made with minimum ingredients.

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Ingredients

• Ingredients mentioned below use standard measuring cups and spoons.
• 1-medium-sized snake gourd
• 1 medium-sized onion sliced fine
• 2 green chillies chopped
• 3 cloves of garlic
• 4-5 curry leaves
• 1-inch piece pandan leaf
• 1 teaspoon of fenugreek seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chillie powder(add more, optional ingredient if you need to make the curry slightly spicy)
• 1/2 cup water
• 1/2 cup thick coconut milk
• Salt to season

Instructions

HOW TO CLEAN AND

CUT SNAKE GOURD 

Since snake gourds are quite long, cut them for easy handling.

Scrape off the outer white layer using a knife, exposing the green skin underneath it.

Split the snake gourd in two, scrape off the seeds and spongy layer inside the snake gourd.

Once this is done, slice them into half-moon slices. 

Rinse the sliced snake gourd in water and drain to remove any excess water.

Add onion(1 medium), pandan leaf(2-inch), green chillie(1), garlic(3), fenugreek seed(1 tsp),turmeric powder(1/2 tsp), pour water(1/2 cup), chillie powder(1/2 tsp-optional), season with salt and place over low-medium fire.

Cook for 10 minutes.

Once the snake gourd has been cooking for 10 minutes, pour in the coconut milk, mix and cook for further 10 minutes or until the gravy thickens. cook over low medium fire. taste and season with salt and serve with rice and curry.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 85Total Fat: 6gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 158mgCarbohydrates: 7gFiber: 2gSugar: 2gProtein: 2g

Nutritional information on islandsmile is provided as a courtesy. We cannot guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.

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