Addition of Dill leaves to Snake Gourd adds a punch, which lacks in a Gourd. Try making Subsige Padavalkayi Palya and let me know how it turns out.
Time required: 20 minutes
1 Cup cleaned and chopped Subsige / Dill leaves
2 Cups Padavalkayi / Snake Gourd pieces
1/4 Cup Grated Coconut
1/2 tsp Mustard Seeds
1/4 tsp Turmeric Powder
A pinch of Hing / Asafoetida
2 tbsp Masala Pudi (North Karnataka style) or your can use Vangibhath Powder
1 tsp Chili Powder if Masala Pudi is not spicy
1 or 2 tsp Jaggery
Salt to taste
Heat Oil, add Mustard Seeds and when they splutter, add Turmeric Powder, and Hing. Add Padavalakayi and Sabsige and saute for two minutes. Add water, Masala Pudi, Chili Powder, Salt, and Jaggery.
Cook until the vegetables are soft and the water is evaporated.
Add Coconut and mix well.
Serve hot with your choice of Indian Bread.