Cleaning : Scrape off the whitish layer on the snake gourd with a knife. Take some salt and rub it on the snake gourd and wash off under running water thoroughly.

Chopping : Trim both the ends. Cut to 2 to 3 parts. Cut length wise each part and remove the seeds as well the white layers inside. Chop to small pieces that are uniform in size, this ensures even frying.

Optional step : You can sprinkle some salt over the snake gourd pieces and rest for 15 mins. Take a handful of pieces and squeeze off to drain all the moisture. This step is done to remove the strong smell of the snake gourd. Some amount of nutrients are lost so I do not do this.

Cooking : Pour oil to a hot pan. When the oil turns hot, add mustard, cumin, chana dal and urad dal. Stir and fry until the dals turn golden. Then add red chili, curry leaves and chopped garlic. Fry till the leaves turn crisp, then add the hing.

Add chopped snake gourd and fry on high for 3 mins stirring often. Reduce the flame completely. Cover and cook until it is soft and tender. Keep stirring in between to prevent snake gourd curry from burning.

Sprinkle salt, turmeric, & chilli powder. I use this vepudu karam or idli podi or peanut podi to flavor up the snake gourd. You can also use pav bhaji masala or sambar powder.

Stir fry until the raw smell of chilli powder goes away. You can also sprinkle 2 tbsps coconut if you have. Mix well and off the heat. Serve snake gourd curry with rice and rasam.