Chinchinga (Snake gourd sabji) – Oil-Free!

Prep Time
15 minutes
Cook Time
10 minutes
2 servings

Getting children to enjoy desi vegetables can be a task sometimes. We know that they are full of beneficial nutrients. We also know it is best to eat local and seasonal vegetables, not only for our health but also for the economy. Chinchinga/ podalangai/ snake gourd is one such gift of nature. Here’s an easy way to make it flavourful. It is available is two varieties. One is the long one which is usually very tender and can be used as such. The short variety that I have used tends to have a tough skin therefore I have peeled it.

  • Snake gourd: 2 cups
  • Fresh coconut: ¼ cup(grated)
  • Red chillies: 1 no
  • Mustard seeds: ¼ tsp
  • Rock salt: to taste
  • Koora powder/ Andhra Spice mix for vegetables: 2-3 tbsp
  • Peel & cut snake gourd into cubes.
  • Place in steamer and cook until tender. Takes about 8-10 mins.
  • In a pan make a tadka by dry roasting cut red chillies and mustard seeds.
  • Toss steamed snake gourd with the tadka, salt and add grated coconut and Koora powder and mix well.
  • Remove from fire and cover. Allow to rest for 10 minutes before serving.
  • Serve with any meal.

Wellcure Tip:

  • Use salt judiciously since the spice mix already has salt in it.

Eating guide:

  • Food group: Vegetables nuts and seeds

  • Including peanuts and sesame gives the preparation a rich creamy and smooth texture without the need to add oil, dairy or unhealthy fats.

  • Vegetables are full of useful enzymes that assist better digestion.

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