(click to enlarge)
Snake Gourd with Black-eye Peas
India - Konkani - Padwale Randayi
||Delicious and satisfying as a side dish or as a light
vegetarian main dish served with steamed Basmati rice. This
recipe is from the Konkani cuisine of India which spans the central western
coast from Mumbai south to Kerala.
Snake Gourd (1)
Black-eye Peas (2)
Coconut, grated (3)
Red Chilis (4)
Sichuan pepper (6)
RUN - (40 min)
- Soak PEAS about 8 hours if using dried. Frozen are ready to
- Split GOURD lengthwise and scrape out the spongy seed mass. Cut
into about 1/2 inch by 3/4 inch pieces, or as desired. In most cases it
is not necessary to peel the gourd.
- Grate COCONUT fine if fresh (or soak if dried grated -
see Note-2) and chop fine. Core CHILIS and
- Grind the Coconut and Chilis to a paste
(see Note-7), either together or separately and then
- Crush Sichuan Peppercorns lightly in 1 T of water.
- In a saucepan, place Gourd and Peas along with 1-1/2
cups of water. Bring to a boil and simmer until the peas and gourd are
done - with frozen peas this will be about 30 minutes.
- Stir in Coconut mix, Salt, Kokum and Sichuan
Pepper. Add boiling water as needed for consistency - not dry, not
too watery. Bring back to a boil stirring, then simmer for another 8
to 10 minutes stirring now and then.
- Serve hot with plenty of steamed Basmati rice.
- Snake Gourd: Found in markets serving
an Indian community, there are several sizes, shapes and colors of this
gourd ranging from 3 foot long and 1 inch diameter to 6 feet by 3 inches
or so. A short gourd about 2-1/2 inches diameter works well in this recipe.
For details see our Snake Gourd page.
You could also use Bottle Gourd (Opo) which is much easier to find, but
that one needs to be peeled. For details see our
Bottle Gourd page.
- Black-eyed Peas: These can be either
frozen or dried soaked overnight (measure after soaking). I prefer
frozen because they stay nicely intact and finish up right with the
gourd and the rice. Black-eyed peas are from Africa, and made their way
to India long before they appeared in the American South.
- Coconut: Use fresh if possible. Measure
is for fresh or frozen coconut grated fine and measured without packing.
I prefer a "fresh" coconut which is like the dry ones but white instead
of brown. The flesh pops out of the shell easily and grates easier, and
the water is more flavorful for drinking. If fresh or frozen aren't
available use 2/3 cup of dried grated coconut (unsweetened) and soak
with enough water to make up 1 cup. Drain before using. For details on
handling coconuts, see our
- Chilis: The pattern recipe called for
5 red chilis (and her photo isn't very red). I presume these would be
Indian chilis which are thin walled and moderately hot, but red ones
are almost never available in Los Angeles. Around here all the ethnic
groups use red ripe Fresnos, which are much thicker walled, brilliant
red and a bit hotter, so I cut the quantity down. Four Fresnos makes a
dish moderately hot by Southern California standards - use your own best
judgement. For details see my Chili
- Kokum: A "piece" of kokum is generally
1/2 pod, whether sliced crosswise or lengthwise. For details see our
- Sichuan Pepper the pattern recipe calls
for 5 Teppal. That Indian variety is much larger than the Chinese
variety so I doubled the quantity. For details see our
Sichuan Pepper page.
- Method: You can do the chilis and coconut
while the peas are cooking. The best tool to do the grinding is probably a
"Liquadora Azteca" (Aztec Blender), a flat stone surface with an oblong
stone slider (Sil and Batta in India) - but who has one of those in North
America? My mini-prep processor kind of chokes on this and needs a lot of
scraping down, but it's either that or chop on the cutting board. When I
get it as fine as I can I pound it in my big Thai granite mortar - still
not really paste. Anyway, do the best you can with whatever you have.
- U.S. measure: t=teaspoon,
T=Tablespoon, c=cup, qt=quart, oz=ounce,
#=pound, cl=clove in=inch, ar=as required
isv_snake2 100902 - www.clovegarden.com
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