So this post brings out the Mallu (Malayalee – a person from Kerala, South India) in me. Thoran is basically a vegetable dish sautéed with Indian spices and coconut flakes/bits. It is quite frequently eaten in Kerala especially for lunch and is a delicious add on to steamed rice or fresh rotis. As a kid, during the weekends, my parents would make different types of thorans with different vegetables (beetroot, raddish, carrot, beans, plantain, various leaves, variety of gourds etc.) as the main ingredient. Some were delicious and some were eaten more for it’s health benefits. I used frozen snake gourd for my recipe as it’s difficult to get fresh gourd over here, but fresh gourds are always better. Traditional recipes call for curry leaves and some other spices which were not available to me. Nevertheless, this is still a delicious recipe with my own twist to it and can be made fast and used with various vegetables as well.
Snake gourd stir fry
Snake gourd-1 pound
Minced garlic cloves-1tbsp
Red chili flakes-1tbsp
Garam masala powder-1tbsp
Coconut flakes- 1 cup
Red wine vinegar – 1tbsp Fresh Parsley
1)In a curved pan, add some oil. Heat up the oil, and then add the cumin seeds, fennel seeds, mustard seeds and sauté for a couple of minutes.
2)Then add the minced garlic and red chili flakes and sauté for another 2 minutes. Add some red wine vinegar as well.
3)Then add the sliced up snake gourd to the pan and stir fry with the oil and spices.
4)Add some turmeric powder and garam masala along with cayenne pepper. Mix well. Cook for about 15 minutes. Stir at the halfway mark.
5)Then add the coconut flakes and cook for 5 minutes. Stir well. Serve as shown with some parsley on top. Enjoy! 🙂