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Bombay Hara Masala Snake Gourd
🇮🇳 Indian Vegetarian

Bombay Hara Masala Snake Gourd

🇮🇳 Indian

Bombay kitchens keep their snake gourd hara masala close to the chest — this version follows the house rules: slow masala, honest heat. Gives you a proper meal in 40 minutes.

Prep 15 min Cook 25 min Serves 4 Medium

Ingredients

  • Ginger Garlic Paste1 tbsp
  • Garam Masala1/2 tsp
  • Saltto taste
  • Onion1 large, finely chopped
  • Tomato2, finely chopped
  • Green Chili3
  • Cumin Seeds1 tsp
  • Turmeric Powder1/2 tsp
  • Vegetable Oil2 tbsp
  • Mint Leaves1/2 cup
  • Fresh Cilantro1 cup
  • Ground Coriander1 tsp
  • Red Chili Powder1 tsp
  • Snake Gourd250 g, chopped

Instructions

  1. 1

    Heat the vegetable oil in a heavy pot until it shimmers.

  2. 2

    Crackle the cumin until a shade darker and nutty.

  3. 3

    Fry the onion to deep gold, then the ginger garlic paste until the raw smell lifts.

  4. 4

    Tip in the powdered spices and tomatoes; bhunao until the oil separates at the edges.

  5. 5

    Grind the green masala fine and bloom it briefly in the pot — never let it brown.

  6. 6

    Add the snake gourd, turn through the masala, and pour in a cup of hot water; cover and simmer until tender, 20-25 minutes.

  7. 7

    Season, reduce to the consistency you like, and finish with cilantro.

Chef's tip

Taste before the final simmer — chili brands vary wildly.

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