Snake Gourd Pasta Sauce - Tomato free!
- Serves: 2
- Visits: 1926
Did you know that a fully ripened snake gourd vegetable transforms into a wonderful tomato replacement? The pulp surrounding the seeds are a bright red color and have a sweet flavor. The orange creamy pulp that is on the skin has a very nice mild pumpkin flavor and has the texture of very creamy mashed potatoes. These two pulps blended together create a smooth sauce and when adding yogurt whey (the sour flavor) it creates a perfect tomato sauce! So delicious!
Here is the wonderful dish I put together together today. Mostly all ingredients came from the garden!
- 3 super ripe snake gourds
- 1 young snake gourd, used like zucchini
- 3 okra stems
- handful of drumstick leaves
- fresh garden herbs- basil, rosemary and oregano
- 1 tsp fresh minced turmeric
- 1/2 tsp fresh minced ginger
- 1 tsp ground pepper
- 1 1/2 tsp salt
- 2 cups yogurt whey
- 2 tbsp ghee
First you have to remove all the juicy red pulp from the seeds of the super ripe snake gourd. Then remove all the creamy orange pulp from the skin.
Then place the red pulp and the orange pulp in a blender and blend until nice and smooth. Set aside. (Use the seeds to grow more plants or gift them to friends!)
Next chop all the remaining veggies.
Then in a large pot add the ghee and heat. Add the finely chopped garden herbs and fry for about 30 seconds. Do not let them turn brown. Then add the chopped young snake gourd, okra, turmeric, ginger, salt and pepper.
Pan fry for about a minute and then add the blended snake gourd puree and yogurt whey. Then place a lid on the pot and turn the flame to medium low and simmer slowly for about 15 minutes. That is it!
Serve over pasta and you are ready to offer to Kṛṣṇa with love and devotion! Enjoy!