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 🙂
Preparation Time: 20 minutes
Cooking time: 30 minutes
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
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.