Spaghetti with Snake Gourd Crisps

 I really don't knw how I managed to put this all together...was unwell with a bad wheeze and cough! I've not been taking care of myself as always-been drinking water...really cold water right off from the fridge! I know one must not do that...well I am suffering the consequences now...but had to feed the family.

Found some unattended Snake gourd in the veggie rack and remembered vaguely a recipe done by some guy in one of my favourite magazines. So I thought I must recreate that dish adapted form his recipe-I took the snake gourd and removed all its fibrous seeds from the cavity making sure to keep the shape of the snake gourd intact. Then made ringlets out of them to half an inch thickness.

 Made a thick batter with Chickpeas flour, two tbsp of cornflour, salt, finely chopped small onions, ginger, crushed r ground two to three pearls of garlic, a huge tbsp of chilly powder and a tsp of hing powder(asafoetida). The snake gourd ringlets were added to this batter and coated well and later deep fried.

The spaghetti was boiled and cooked till al dente. It was drained and kept aside. Then it was later tossed in a wok in which I had sauteed red,green and yellow bell peppers,half a tomato,onions, ginger-garlic paste, salt to taste, added sauces of choice, I have added tomato sauce, sweet and sour tomato sauce, chilly paste and a bit of chilly vinegar. Once tossed about and all the sauces were coated on each strand of the spaghetti, I garnished it with spring onions, pepper powder and chilly flakes.

Served it with these crispy besan(chickpeas based) coated snake gourd ringlets!