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.
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
- 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.
10 thoughts on “Chichingar Tarkari/Snake Gourd Curry”
Darun moja. My wife did not appreciate it because non-Bengalis are not used the smell of Chichingha, but I loved it.
Didi, potoler ekti recipe publish koren please 🙂
Do you have recipe for kakrol, kancha kathal (or echor) and kochur loti? If you do, please share.
Thanks and happy cooking!
I;ll try to put up the recipes eventually. Would love to receive any feedback and comments from you 🙂
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:
* 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
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
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.
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.
Dhonnobad! I didn’t get notification that you replied to my post. Saw it after 5 years 🙂