Snake gourd curry (Padavalam curry)

Ingredients

Snake gourd (cleaned and chopped), 180 g
Potato (cut into small cubes), 1 small or 1/2 big
Olive or vegetable oil, 2 tablespoons
Mustard seeds, 1/4 teaspoon
Shallots (skinned, washed and chopped),  140 g
Ginger (finely chopped), 1 teaspoon
Garlic, 6 cloves
Tomato (chopped), 1 no.
Green chilly (chopped), 1 no.
Turmeric powder, 1/2 teaspoon
Chilly powder, 1 teaspoon
Coriander powder, 2 teaspoon
Pepper powder, 1/2 teaspoon
Fennel powder, 1/2 teaspoon
Garam masala,  1/4 teaspoon
Water, 2 cups
Coconut milk (thick),  1/2 cup
Curry leaves, 5-6 leaves

Preparation

• Heat oil in a sauce pan and add mustard seeds. Once it pops, add shallots and saute until little brown. 
• Add ginger and garlic, saute for two minutes on low flame. 
• Add tomato and green chilly, saute until the tomato is completely mashed. 
• Add spices and saute until the oil separates. 
• Add snake gourd and potato, saute for another two minutes. 
• Add water and bring to boil. Once boiled, turn the flame down and keep closed until the gravy thickens, stirring occasionally. 
• Open and add coconut milk, mix well. Heat the gravy and remove from flame. 
• Garnish with curry leaves

Enjoy with rice or chappati! Thank you :)