Fried Snake Gourd

Steps

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1. 1
   Select fresh, plump snake gourd. Trim any dried edges with a knife. Split the gourd lengthwise in half and scoop out the seeds and spongy insides. Slice the gourd into even 4 mm-thick slices.
   ▶ ≈1:20
2. 2
   In a bowl, combine cornflour, rice flour and gram flour. Add pepper, salt and chilli powder, and mix well.
   ▶ ≈2:23
3. 3
   Gradually add water, stirring as you go, until a uniform batter forms. Do not add too much water at once—the batter should be thick enough to coat the gourd slices evenly.
   ▶ ≈3:05
4. 4
   If desired, add a touch of red food colouring to deepen the red tone and mix thoroughly.
   ▶ ≈3:30
5. 5
   Add the sliced snake gourd to the batter and toss gently until each slice is evenly coated.
   ▶ ≈4:02
6. 6
   Heat oil in a deep pan or wok over medium heat to 160-170°C. Test the temperature by dipping wooden chopsticks into the oil—when bubbles form around the chopsticks, the oil is ready.
   ▶ ≈4:19
7. 7
   Carefully add the battered snake gourd slices to the hot oil in batches, along with the curry leaves. Avoid crowding the pan. Maintain medium heat and let the slices fry slowly until golden and crispy, about 3–5 minutes depending on temperature. Do not raise the heat to speed up cooking—this will char the outside while leaving the inside undercooked.
   ▶ ≈5:05
8. 8
   Remove the fried slices with a slotted spoon and drain on paper towels. Serve hot as is, or store in an airtight container for up to one week.