Snake Gourd Alkaline Stew
This delicious, alkaline stew, a traditional dish called "Khar" in Assam, India is good for digestion and has various health benefits.
1 big snake gourd
150g mung dal (split yellow mung bean lentils)
1 tsp ginger paste
1 tsp garlic paste
1 tsp alkali soda
1/2 tsp panch phoron (5 spices mix- cumin, fennel, fenugreek, nigella, black mustard seeds)
2 green chilies, sliced lengthwise
1/2 tsp mustard oil
Salt to taste
Rinse and scrape the outer skin of the snake gourd. Cut gourd into small pieces.
Heat the oil in a pan over medium heat. Add the panch phoran seeds to the pan.
As soon as the panch phoran seeds pop, put the chopped snake gourd, mung dal, ginger, garlic paste, and salt in the pan.
Cook stirring for 5 minutes. Add the alkali, pour 1 ½ cup water, cover the pan, and cook for 20 minutes.
Remove the cover and stir in 1/2 tsp mustard oil. Remove from heat after 2 minutes Serve.