Ingredients (Serves 4)
1. Padavalanga / snake gourd (medium sized) – 1 medium, chopped (remove the seeds and flesh inside)
2. Eggs – 2, beaten
3. Coconut oil – 2 – 3 tsp
4. Mustard seeds – 3/4 tsp
Dried red chilies – 2, broken
5. Onion – 1/2 cup, chopped
Green chilies – 1- 2, diagonally sliced
6. Grated coconut – 1/2 – 3/4 cup
Turmeric powder – 1/4 tsp
Cumin seeds, crushed – 1/8 tsp
7. Salt – To taste
Method
1. Combine grated coconut with turmeric powder and crushed cumin seeds.
2. Heat coconut oil over medium heat. Splutter mustard seeds and fry dried red chilies. Add onion, green chilly, chopped snake gourd and little salt. Mix well. Cook for a few minutes. Add grated coconut mixture. Mix well. Sprinkle 1 – 2 tbsp water and cook covered for 5 – 7 minutes over low heat, stirring in between, until snake gourd is almost done. Make a well in the center. Add 2 beaten eggs and scramble until done. Mix everything well. Switch off. Serve with rice and other side-dishes.
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