Wash and peel the Snake Gourd. Cut into 4-5cm and scrape the insides.

In a bowl add 2 cups water and add a little salt. Par boil the Snake Gourds. Set aside to cool.

In a wok add Besan and roast until raw smell leaves, add grated coconut, stir for 2 mins.

Add garlic-ginger-green chilli paste and stir well. Add tamarind, stir. Add 2 Tbsp oil and chopped coriander leaves, salt, stir well. Set aside to cool

Stuff the two sides of the hollow snake gourd.

In a wok heat 1 Tbsp oil and pan fry the Snake gourds. Cover and on low flame cook for 2 mins until well done on all sides, set aside. Cut in half.