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Chichinda Ki Sabzi
| Main ingredients | Chichinda (snake gourd), Turmeric powder, Mustard seeds, Cumin seeds, Asafoetida, Green chillies, Onion, Tomato, Red chilli powder, Sugar, Scraped fresh coconut |
| Cuisine | Indian |
| Course | Vegetarian accompaniment |
| Prep time | 10-15 minutes |
| Cook time | 15-20 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 400 gms snake gourd (chichinda/padwal), seeded and roughly chopped
- Salt to taste
- ½ teaspoon turmeric powder
- 1½ tablespoons oil
- 1 teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ¼ teaspoon asafoetida (hing)
- 2-3 green chillies, chopped
- 1 large onion, chopped
- 1 medium tomato, chopped
- 1 teaspoon red chilli powder
- 1 teaspoon sugar
- 2 tablespoons scraped fresh coconut + for garnishing
- 1 tablespoon chopped fresh coriander leaves
- Fresh coriander sprigs for garnish
Method
- Heat ½ cup water in a non-stick pan, add salt and ¼ teaspoon turmeric powder and mix well.
- Add snake gourd and mix well, cover and cook for 10-12 minutes or till done.
- Heat oil in another non-stick pan, add mustard seeds and let them splutter. Add cumin seeds, asafoetida and green chillies, mix and sauté well.
- Add onion, mix and sauté till golden brown. Add tomato and salt, mix and sauté till soft and pulpy.
- Add remaining turmeric powder and red chilli powder and mix well. Add ¼ cup water and mix, cover and cook for 2-3 minutes.
- Add the cooked snake gourd and mix till well combined. Adjust salt and mix. Cover and cook for 1-2 minutes.
- Add sugar, coconut and coriander leaves and mix well.
- Transfer into a serving bowl and serve hot garnished with coconut and coriander sprigs.
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