Snake Gourds

(Page 4 of 4)

April/May 2005
William Woys Weaver 
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Put the yogurt and mint in separate serving bowls on the table. Wash and cut the gourds in half lengthwise. Remove the pith and small seeds. Chop and weigh. Heat the oil in a sauté pan and add the mustard seeds. When the seeds begin to crackle and pop, add the snake gourd, garlic, red pepper, sugar and curry powder. Stir, cover and let the curry mixture cook over a medium-high heat for 3 minutes, then add a half cup hot water and continue cooking for 5 minutes or until the gourd is thoroughly hot, but not soft. Season with salt and serve immediately. To eat the curry, mix it with the yogurt and chopped mint, and then spread this on hot nan bread or pita bread

RELATED CONTENT

Snake Gourd Seed Sources

Evergreen Seeds
Anaheim, Calif
(714) 637-5769

Foothills Farm
Newark, Ohio
(877) 346-8445

Seed Savers Exchange
Decorah, Iowa
(563) 382-5990
(Snake gourd seeds are only available to Seed Savers members, not through the commercial catalog.)

The Banana Tree
Easton, Pa

Sand Mountain Herbs
Fyffe, Ala

HIGHLY RECOMMENDED by the Mother Earth News editors:

Heirloom Vegetable Gardening: A Master Gardener’s Guide to Planting, Seed Saving and Cultural History by William Woys Weaver, now on CD. If you want to explore the fabulous flavors, fascinating history and amazing diversity of vegetables, this is the book to start with. Food historian and Mother Earth contributing editor Will Weaver profiles 280 heirloom varieties, with authoritative growing advice and incredible recipes. First published in 1997, Heirloom Vegetable Gardening has since been out of print, with used copies selling online for as much as $300. We are proud to present the original text, with color photos, as a digital book on CD-ROM. Order now.

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