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Itanagar Pantry Oil-Press Snake Gourd
🇮🇳 Indian Vegetarian

Itanagar Pantry Oil-Press Snake Gourd

🇮🇳 Indian

A vegetarian Indian dish in the spirit of Itanagar cooking — Itanagar Pantry Oil-Press Snake Gourd brings a oil-press touch with a classic shami finish. About 46 minutes from fridge to table.

Prep 21 min Cook 25 min Serves 4 Hard

Ingredients

  • Saltto taste
  • Onion1, finely chopped
  • Coriander Powder1 tsp
  • Red Chili Powder1 tsp
  • Snake Gourd250 g, chopped

Optional extras

  • Green Chili1-2, slit
  • Fresh Cilantro2 tbsp, chopped
  • Curry Leaves1 sprig

Instructions

  1. 1

    Rinse and prep the main ingredient; pat dry.

  2. 2

    Bloom whole spices in hot oil until aromatic.

  3. 3

    Build the masala base with onion, tomato, and paste.

  4. 4

    Fold in the main ingredient and coat evenly.

  5. 5

    Add liquid (water, stock, or yogurt) and simmer gently.

  6. 6

    Taste; balance heat, salt, and tang.

Chef's tip

Keep the flame medium — rushing browns the base too fast.

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