Snake Gourd Bhaji/Sabji , North Indian
Chachinda Sabji
Mamta Gupta
A chachinda looks like a green snake, hence the name. It can be cooked in many ways; a bhaji/sabji, without a gravy/sauce, with gravy/sauce, mixed with a dal, like Chana Dal and Bottle Gourd, in a South Indian Style, added to various meat dishes or cooked in a Pickle Style.
Some of the other names for it are; Chirchida, Charchinda, Chundakka etc.
Serves 4 as a side dish.
Ingredients
400 gm. snake gourd (approximately 2 gourds)
1-2 tbsp. mustard or other cooking oil
1/2 tsp cumin seeds
A pinch of asafoetida powder
2 cloves of garlic, finely chopped (optional)
1/2 inch piece of ginger, finely chopped
2 whole red chillies
1 tsp. coriander powder
1/2 tsp. turmeric powder
1/4 tsp. chilli powder, adjust to taste
Salt to taste, 1-1 1/2 tsp.
1 tsp. garlic/mango/chilli pickle, mashed. This is just to give it a bit of umph!
Instructions
Wash, dry and slice snake gourd thinly.
Heat oil in a pan and when hot add cumin, asafoetida and whole chillies.
As soon as cumin seeds crackle, add ginger and garlic, stir-fry for a few seconds.
Add snake gourd, salt and all the spice. Cover and cook on low heat until gourd is cooked.
Add mashed pickle, turn heat up and stir fry until all water is absorbed and the vegetable looks shiny. It leaves a lot of water during cooking.
Serve hot with Chapatties or Parathas, Boiled Rice and a dal of choice.
