Asian inspired Snake gourd

This recipe has been a repeated experiment for quite a while now and I have the ingredients experimented across a variety of veggies but most commonly for the humble bitter gourd. This time I tried it with snake gourd.

It was an excellent accompaniment to the Keralite spicy fish curry and rice. Yum!

You need:

• 500 gms of snake gourd, thinly sliced
• Salt to taste
• 2-3 tbsp of jaggery
• 1 tbsp of black sesame seeds (you can use the white, split ones as well)
• Oil to drizzle
• 1 tbsp soya sauce
• 1 tbsp of pepper powder
• 1 tbsp of ginger-garlic-chili sauce or you could just add a tbsp of ginger-garlic paste and a sprinkle of crushed, dried red chili

The Make:
Preparation Time: 10 minutes | Cook time: 15-20 minutes | Serves 2 adults

1. In a non-stick pan, add a drizzle of oil, toss in the snake gourd, salt and saute well.
2. Next add in the mixture of jaggery, black sesame seeds, soya sauce, pepper powder and the ginger-garlic sauce/paste.
3. Saute well  and cover and cook for about 20 minutes.
4. The resultant snake gourd would be sticky, sweet and somewhat crunchy. Serve hot on the side of rice and spicy fish curry.

Bon Appetit!

Tahini (Sesame seed paste)

Tahini is sesame seed paste which can be bought either at a store that sells Middle eastern ingredients or can be made at home. I chose the latter as at G'Gina's Kitchenette ingredients are mostly made from scratch or with healthier options included as much as possible.

This is a very simple recipe and requires very few ingredients as well. Tahini can be used as is or can be added to Hummus (Chickpeas dip) or Baba Ghanoush(eggplant based Middle eastern dish).

You need:

• 4 cups of sesame seeds
• 11/4 cup of sesame oil

The Make
Yield 3-4 cups | Preparation Time: 5 minutes | Cooking Time: 5 minutes

1. Preheat a skillet. 

2. Lower the heat to medium-low and toast the seeds, tossing around frequently to avoid uneven browning or even burning. Remember to leave the sesame seeds, lightly browned only. If it ends up getting burnt please throw away the burnt seeds and restart.
3. Set the seeds aside and allow to cool to room temperature. It may take up to 10 minutes.
4. Add the sesame seeds to a grinder or a food processor and grind for about 2-3 beats on high.
5. Next add the oil in parts and blend for a minute and up to 2 minutes, checking for consistency. The Tahini should have a slightly runny texture. Add oil as required to reach required consistency.
6. Store the Tahini in the refrigerator in an airtight container. It can be used up to 3 months.

Tahini can be drizzle on warm pita bread or even toast. Bon Appetit.

Crispy Crunchy Bittergourd

Bitter gourd is not well received by my hubbykins unless it is dried and fried. This one was well-received though:)

Crispy Crunchy Bitter gourd

You need:

• 4-5 medium sized bitter gourd, cleaned and diced finely
• 4 tbsp of toasted sesame seeds
• 1 tbsp smoked paprika
• 1/2 cup of honey or crushed jaggery
• 1-2 small chili peppers/cayenne pepper, diced or dry red chili flakes (optional for an extra kick)
• 1 tsp salt
• 1 large onion, finely diced
• 2 tbsp olive oil

The Make:

Serves 4 adults | Cooking Time: 20 minutes| Preparation Time: 5-10 minutes

1. Heat the oil in a skillet and add the onion. Saute till translucent for about 2 minutes on medium heat.

Stir fry the bitter gourd and condiments 

2. Add the bitter gourd and stir fry for about 5 minutes.

Closeup of the bittergourd with other ingredients

3. Next add the sesame seeds, smoked paprika, chili peppers and salt. Cover and cook about 5 minutes.

Working the bittergourd and condiments

4. Lastly add the honey or jaggery and saute well. Cover and cook for another 5 minutes.

5. Uncover and allow to drain off any residual water content.
6. Serve your Crispy, Crunchy Bittergourd with spiced fried or plain rice.

Crispy Crunchy Bittergourd, served with Rice