Dying for Snake Gourd
It takes a few juicy snake gourds fresh from the market, a handful of chana dal, some coarsely ground black pepper, grated coconut in dollops and a few other spices. The snake gourd is cut into slices and quartered, and then boiled until tender along with the dal. By which time the spices are ready for the tadka. Once the spices are lightly roasted, bung them in, and allow the mixture to blend and cook until thick.
You have it with plain, boiled rice. Spread the rice on your plate (or banana leaf preferably), and soup a ladleful of snake gourd curry over it. Pray that my mother will have a long life so she can make it, and that your karma will be good enough for you to merit some of the curry again. Then begin to eat, every morsel with utmost reverence.
That's because as the old saying goes:
the British think the Irish can't cook; the french think the British can't cook; the rest of the world thinks the French can't cook; my mother knows that the rest of the world can't cook.
Happy Mother's Day