Snake Gourd

• Colors and textures contrast beautifully in this southern Indian dish.

Ingredients:
1 cup (200g) yellow lentils
½ teaspoon turmeric powder
2 cups (500ml) water
1 snake gourd
4 shallots, sliced
1 clove garlic, sliced
2 tablespoons oil
1 tablespoon brown mustard seed
1 teaspoon salt
1 spring curry leaves
2 red chilies, seed removed, sliced

1. Wash lentils thoroughly, combine with turmeric and water and simmer until soft.
2. While the lentils are cooking, prepare the gourd. For a more decorative appearance, scrape the skin deeply lengthwise with a fork and cut in half lengthwise. Remove the pulpy center and cut across in ½ in (1cm) slice. Alternatively, peel the gourd, remove the center and cut in circles ½ in (1cm) thick.
3. Fry the shallots and garlic in oil until soft, then add mustard seeds and cook until they begin to pop. Add cooked lentils, gourd and salt, and cook until tender. Just before removing from heat, add curry leaves and chili. Toss and serve.

P/S: If snake gourd is not available, substitute 1 lb (500g) of long beans, or slices of any type of summer squash.