Snake gourd.-1 big piece
Baking soda – 1/4 spoon
Water – 1.5 cups
For the stuffing:
Coconut grated – 1 handful
Red chillies(roasted) – 5 to 6
Tuvar dal – 1/2 cup
Asafoetida- 1/2 spoon
Salt as per taste
Cumin 1/2 t spoon
Semolina – 2 tablespoons
Deseed the snake gourd and slice it into three big and equal pieces.
In a saucepan heat 1.5 cups of water and then when it begins to boil drop the gourds in them and also add the baking soda to the water.
Allow to simmer for about 3 to 4 minutes and then remove them from the pan and immerse it in cold water to which a little salt is added.
Keep them aside.
This process helps the gourd to retain its colour.
Now in a mixer jar grind the soaked dal, red chillies, cumin and coconut to a fine paste adding very little water.
Add 2 table spoons of semolina,asafoetida and salt as per taste and mix well.
Now in a steamer add some water and boil it.
In a greased vessel keep the gourds vertically and fill them with the ground masala and press firmly.
Follow the same procedure with the rest of the gourds and steam them for about ten minutes.
Enjoy them with coconut oil.
You may slice the steamed gourds into thin slices using a sharp knife.
Then roast them on both the sides using a little oil to golden brown and enjoy.