Chichingar Tarkari/Snake Gourd Curry

23 January 2009 1,114 views 7 Comments

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Snake gourd to me is a very peculiar type of vegetable. Its white and green stripes and more than 2 feet in length, it really looks quite similar to the reptile from which it has taken its name.

Snake gourds on sale (Courtesy: Flickr)

Serves 2

Ingredients:

Chichingha (Snake gourd): 200gms

Peyaj(Onion): 1 medium, fiely chopped lengthwise

Ginger paste (Ada bata): 1/2 teaspoon

Turmeric powder (Halud guro): 1/4 teaspoon

Mustard oil (Sarser tel): 1 tablespoon

Kancha Lanka (Green chilli): 1

Preparation:

Cut the snake gourd lengthwise into two equal halves.
Chop the halves into thin semi circles and remove the seeds if any.
Heat the oil in a wok
As the oil becomes piping hot throw in the onions, saute for 30 seconds
Add ginger paste, turmeric powder and season with salt.
Toss a few times so that the spices get mixed with the vegetable
As the vegetables start drying add 1/2 a cup of water and cook for 5 minutes under cover
Remove the lid and add water if necessary within those 5 minutes
When the snake gour becomes tender take it out of flame

Snake gourd curry is a good side dish for rice and roti both. The cooking time may vary depending on the age of the vegetable.

Look for more updates here till then Happy Cooking and Happy Eating.

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7 Comments »

Navita Hakim said:

love it…

[Reply]

# 23 January 2009 at 10:44 PM

Jeet said:

Hi,
I have tried the recipe in your style, actually cooked chichinga for the first time but I didn’t like the smell of chichinga.

Is there anything missing in the recipe like dhonnepata guro or jeera guro or anything else?

Please let me know.

[Reply]

Sudeshna Banerjee Reply:
July 12th, 2010 at 2:55 PM

Hi Jeet,
Chinchinga has its smell of its own. So if you want to get rid of it, I presume you should fry it for a longer time over low flame so that it doesn’t get burnt. Then you can add water. You can add some more onions and garlic paste to avoid the smell. If you put coriander then it would smell of it more than chinchinga, the raw smell is intended in this recipe, but ou can get rid of it using the above ways.
Hope this works.

[Reply]

# 12 July 2010 at 4:31 AM

Jeet said:

Sudeshna,
I am glad to see your response. Thanks for the ideas and your original recipe.

That day (2nd time of this recipe) I tried it in little different way and it turned out great. It is indicated by double arrows. Here it is:

Modified Preparation:

* Cut the snake gourd lengthwise into two equal halves.
* Chop the halves into thin semi circles and remove the seeds if any.
* Heat the oil in a wok
>> As the oil becomes piping hot throw in kalonji, mustard seeds, jeera seeds and the onions, saute for 30 seconds
* After some fry, add the chichinga
* Add ginger paste, turmeric powder and season with salt.
>> Add chopped tomatoes
* As the vegetables start drying add 1/2 a cup of water and cook for 5 minutes under cover
* Remove the lid and add water if necessary within those 5 minutes
>> Add kancha lonka, cut lengthwise.
* When the snake gourd becomes tender take it out of flame

[Reply]

Sudeshna Banerjee Reply:
July 14th, 2010 at 11:50 AM

Aah, the modifications seem to be a great one, will try to make it your way the next time I cook chichinga. Thanks for sharing

[Reply]

# 14 July 2010 at 8:59 AM

Jeet said:

Sudeshna:

Do you have recipe for kakrol, kancha kathal (or echor) and kochur loti? If you do, please share.

Thanks and happy cooking!
Jeet

[Reply]

Sudeshna Banerjee Reply:
July 14th, 2010 at 11:49 AM

I;ll try to put up the recipes eventually. Would love to receive any feedback and comments from you