|2 Long Snake Gourds||1 tsp Mustard Seeds||Oil|
|1 tbsp Urad Dal||Salt|
|1 pinch Hing|
|3-5 Dry Red Chillies|
|4-6 Curry Leaves|
|1 pinch Turmeric|
|2-3 tbsp Grated Coconut|
Slit the snake gourd in the middle and scoop out the seeds and mushy strands.
Cut it into thin slices.
In a wok, splutter the mustard seeds and roast the urad dal until golden.
Add the curry leaves, hing and dry red chillies and saute until medium dark.
Add the snake gourd, turmeric and salt and cook open until it loses all the water.
Roast until it starts to brown and shrink a little.
Add fresh grated coconut and toss for a couple minutes on medium heat and serve.