Snake gourd or parwal or padwalkaayi(Kannada) is mostly seen in south Asian cuisines.

Raw snake gourd is a tad bitter in taste when it’s raw and ripe. So make sure you opt for tender ones while picking it up from the market.

The below grilled and stuffed snake gourd is my grandma’s recipe. She is amazing when it comes to innovation in cooking. Some of her recipes are very unique and exotic!

One among such recipe is  Stuffed Snake Gourd 🙂

RECIPE:

Video link: 

Preparation Time: 20 minutes

Cooking time: 30 minutes

INGREDIENTS:

Snake gourd – 1

Potatoes – 3 medium sized

Fennel Seeds – 1 tsp

Red chilli powder – 1/2 tsp

Garam Masala – 1/2 tsp

Turmeric Powder – 1/4 Tsp

Lemon – juice of 1/2 lemon

Salt – ~1 tsp or as per taste

Oil – for smearing

Breadcrumbs or sooji – for coating

METHOD:

Preheat the oven at 400ºF. Line a baking tray or smear oil on a cast iron pan and keep it aside.

Cut the snake gourd in a ring shape with a depth sufficient enough for the stuffing.

Remove the seeds using a spoon or butter knife.

Add salt, mix well and keep the gourds aside.

Cook the potatoes, peel and mash well.

Prepare the stuff by mixing the potatoes well with chilli powder, garam masala, fennel seeds, turmeric powder, lemon juice, and salt.

Stuff the potatoes into the snake gourd ring and coat it well with bread crumbs or sooji.

Bake in a tray or iron skillet for 20-25 minutes.

Serve hot as an appetizer or side dish with rice and rasam.