Chichinda Ki Sabzi (Uttar Pradesh Style Snake Gourd Stir Fry) Recipe
Chichinda Ki Sabzi is a popular side dish from Uttar Pradesh, showcasing the subtle flavors of snake gourd cooked to perfection with spices and a hint of tangy amchur (dry mango powder). This nutritious vegetarian dish is flavored with roasted besan (gram flour) and a blend of aromatic spices, making it a comforting and wholesome addition to your meal. Traditionally served with flatbreads like Kaddu Palak Roti (Pumpkin Spinach Flatbread) or paired with a hearty dal, this stir fry is both simple and delicious.
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Cuisine: Uttar Pradesh
Course: Side Dish
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Snake gourd (pudulangai) | 500 grams, chopped (preferably lengthwise) |
| Gram flour (besan) | 4 tablespoons, roasted |
| Onion | 1, finely chopped |
| Turmeric powder (Haldi) | 1 teaspoon |
| Red chilli powder | 1 teaspoon |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Mustard seeds | 1 teaspoon |
| Chana dal (Bengal Gram Dal) | 1/2 teaspoon |
| Dry red chillies | 2 |
| Sunflower oil | 2 teaspoons |
| Salt | To taste |
Instructions
Step 1: Prepare the Snake Gourd
Start by scraping off the outer layer of the snake gourd. Slice it into two lengthwise, and scoop out the seeds using a spoon. Cut the remaining gourd into thin slices and set them aside.
Step 2: Roast the Besan
In a preheated pan, dry roast the gram flour (besan) over medium heat until it releases a nutty aroma and turns slightly golden. Once roasted, remove it from the pan and keep it aside.
Step 3: Temper the Spices
In the same pan, heat 2 teaspoons of sunflower oil. Add the mustard seeds, chana dal, and dry red chillies. Let the mustard seeds splutter, releasing their flavors into the oil.
Step 4: Sauté the Onions
Add the finely chopped onion to the pan and sauté it until it turns translucent and soft. This will take around 3-4 minutes.
Step 5: Cook the Snake Gourd
Once the onions are ready, add the sliced snake gourd to the pan. Stir well to combine, and season with turmeric powder, red chilli powder, and salt. Cover the pan and let the gourd cook for about 10 minutes, allowing it to soften and release its moisture.
Step 6: Add Roasted Besan
Once the snake gourd is cooked and the water has evaporated, add the roasted besan to the pan. Stir well to incorporate the besan into the cooked gourd. Continue to sauté on medium heat for another 10 minutes, allowing the besan to coat the snake gourd evenly and impart a rich texture.
Step 7: Add Amchur
Finally, sprinkle the amchur (dry mango powder) over the cooked sabzi and stir to combine. This will add a tangy, zesty flavor that balances the richness of the besan. Turn off the heat.
Step 8: Serve
Serve your Chichinda Ki Sabzi hot, along with a side of Kaddu Palak Roti (Pumpkin Spinach Flatbread), Cauliflower Moong Dal, and a refreshing Boondi Raita spiced with black salt. This dish pairs beautifully with any Indian flatbread or rice for a wholesome meal.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Protein | 3.5 g |
| Carbohydrates | 15 g |
| Fiber | 4 g |
| Fat | 5 g |
| Sodium | 250 mg |
| Potassium | 200 mg |
Chichinda Ki Sabzi is a delightful vegetarian dish from the heart of Uttar Pradesh, perfect for those who enjoy the mild yet flavorful taste of snake gourd. The combination of roasted besan, spices, and tangy amchur elevates this simple vegetable to a mouthwatering stir-fry that’s full of flavor and texture. Whether you’re new to cooking with snake gourd or already a fan, this recipe is a great way to add a traditional touch to your meals.
Feel free to adjust the spice levels according to your preference, and enjoy this dish with your loved ones as a comforting side for any Indian feast!
