Chichinda Ki Sabzi Recipe -Uttar Pradesh Style Snake Gourd Stir Fry
Simple sabzi for a weekday dinner made with snake gourd. Besan and simple spices add a great flavour to this dish.
Chichinda are snake gourds. Snake gourd has a higher moisture and hence has fewer calories. It is a wonderful anti-oxidant source as well.
Chichinda Ki Sabzi Recipe (Uttar Pradesh Style Snake Gourd Stir Fry) is an easy and quick to make during weeknights and can also be packed for lunch boxes. The snake gourds are cooked in minimal spices and roasted chickpea flour that imparts a nutty flavour.
Serve the Chichinda Ki Sabzi Recipe, along with Kaddu Palak Roti Recipe (Pumpkin Spinach Flat Bread), Cauliflower Moong Dal and Boondi Raita Recipe Spiced With Black Salt on sides for a weeknight dinner.
If you like this recipe, try more recipes like
10 M
20 M
30 M
4 Servings
Ingredients
- 500 grams Snake gourd (pudulangai) , chopped (preferably lengthwise)
- 4 tablespoons Gram flour (besan) , roasted
- 1 Onion , finely chopped
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Red chilli powder
- 1 teaspoon Amchur (Dry Mango Powder)
- 1 teaspoon Mustard seeds
- 1/2 teaspoon Chana dal (Bengal Gram Dal)
- 2 Dry red chillies
- 2 teaspoons Cooking oil
- Salt , to taste
How to make Chichinda Ki Sabzi Recipe -Uttar Pradesh Style Snake Gourd Stir Fry
To begin making Chichinda Ki Sabzi Recipe (Uttar Pradesh Style Snake Gourd Stir Fry), scrape the outer layer off the snake gourd, cut into into two and scoop out the inner seeds using a spoon. Cut it into thin slices and keep aside.
In a preheated pan dry roast the besan in a pan on medium heat till it imparts a nutty flavour and keep aside.
Heat oil in the same pan, add the mustard seeds, chana dal, red chillies and let it splutter.
Add the chopped onions and saute until translucent.
Once the onions have turned translucent add the sliced snake gourd pieces, and mix well.
Add the turmeric powder, red chilli powder, season with salt and let the snake gourd cook with the lid on. This will take around 10 minutes.
Once the snake gourds are cooked well, and the water is completely dried out, add in the roasted besan and stir well.
Saute the mix on medium heat until the besan incorporates well with the cooked snake gourd. This will take 10 minutes.
Add in the amchoor powder to the Chichinda Ki Sabzi and mix to combine, turn off the heat.
Serve the Chichinda Ki Sabzi Recipe, along with Kaddu Palak Roti Recipe (Pumpkin Spinach Flat Bread), Cauliflower Moong Dal Recipe, and Boondi Raita Recipe Spiced With Black Salt on sides.
Nithya Anantham
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.
