Snake Gourd (चिचिंडा / पडवल (Chichinda))
Snake Gourd is a long, curved vegetable that looks a bit like its name suggests. It has a beautiful light green skin with white stripes and a very soft, airy center. I always enjoy cooking this because it has a very subtle, refreshing taste that pairs wonderfully with lentils or coconut. In South India, it’s a regular in our daily 'Kootu' or stir-fries. It cooks very fast and becomes almost translucent when done. I find it a very peaceful ingredient to work with—it’s easy to peel and chop. It is a wonderful way to add bulk to a meal without adding any heaviness. It captures the essence of a simple, balanced vegetarian meal.
Images are for illustrative purposes only and may not represent the exact appearance of the ingredient.
Calories
18 kcal
Protein
0.5g
Fat
0.3g
Carbs
3.3g
Fiber
0.6g
Vitamins
Vitamin C, Vitamin A, Potassium, Phosphorus
Cooking Tips
- • Scrape the white pith and seeds from the center before slicing for a cleaner look and taste.
- • Steam it for 5 minutes before adding to a stir-fry to keep it crunchy but cooked.
- • A little bit of grated coconut at the end of cooking really brings out its natural sweetness.
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