Sometimes you do things against your better judgement. And when that happens you end up with a $ 65 snakegourd ( known as padavalanga in Malayalam). In our church we usually have auctions of stuff that people grow in their homes. These events can be fun, but they do turn competitive sometimes, and that is when price of a snakegourd reaches $65.
Padavalanga( Malayalam for snake gourd) is a climber and needs an support framework to grow. They hang from the framework, long and slender. Some people tie stones at the end of the padavalanga to make sure the ends don’t curl up, and you end up with a really long one as in the picture above. Before cooking it, the seeds are the ‘cottony’ thing on the inside is scooped out and removed. Then it is chopped into the required size and shape.
A closer view
A look inside
We brought it home Sunday and had ideas on making a coconut based gravy curry but then found out we did not have enough coconut. I found this recipe which was super easy, and needed only a small amount of coconut which was all I had. I had tried a baingan recipe from the cooks cottage which was exceptional. This was no different. I must admit that I overcooked the dal, but still tasted great. I loved the addition of lemon juice at the end.
Sliced and ready to cook
I only used 1/3rd of the long gourd, there is enough for more variations. Hopefully it will last fresh until we make our next kitchen entry.
Ready to eat accompanied with some cabbage thoran.