Ingredients:

• 2 cups of snake gourd, thinly sliced into half-moons
• 1/2 cup of grated coconut
• 1 green chili, finely chopped (adjust to your spice preference)
• 1/2 teaspoon of mustard seeds
• 1/2 teaspoon of urad dal (split black gram lentils)
• 1/2 teaspoon of cumin seeds
• 1 tablespoon of oil (vegetable or coconut oil)
• A pinch of asafoetida (hing)
• Salt to taste
• Fresh coriander leaves, chopped, for garnish (optional)

Instructions:

1. Prepare the snake gourd: Wash and peel the snake gourd. Cut it in half, remove the seeds, and thinly slice it into half-moons.

2. Cook the snake gourd: Steam the sliced snake gourd until it's tender, but still has a slight crunch. This usually takes about 8-10 minutes. You can also boil the snake gourd if you prefer.

3. Prepare the coconut: Grate the coconut and set it aside.

4. Temper the salad: In a small pan, heat the oil over medium heat. Add mustard seeds, urad dal, and cumin seeds. Sauté until the mustard seeds start to pop, and the dal turns golden brown.

5. Add spices: Add the chopped green chili and a pinch of asafoetida to the pan. Sauté for a minute or until the green chili becomes aromatic.

6. Combine the ingredients: In a large mixing bowl, combine the steamed snake gourd, grated coconut, and the tempered spice mixture. Add salt to taste and gently toss everything together.

7. Garnish (optional): If you like, garnish the snake gourd salad with fresh coriander leaves.

8. Serve: Your snake gourd salad is ready to be served. Enjoy it as a side dish with rice or as a light and refreshing salad.

Snake gourd salad is a healthy and light option that adds a touch of South Indian flavors to your meal. It's a great way to enjoy snake gourd's subtle taste and crunchy texture.