Vegan Chichinda Ki Sabzi

🛒 Ingredients

• #Main Ingredients;
• 400g fresh snake gourd (chichinda / padwal), partially peeled, deseeded, and cut into small cubes or slices
• 1 medium onion, finely chopped
• 2 ripe tomatoes, finely chopped
• 1–2 fresh green chillies, slit or minced
• 3 tbsp fresh grated coconut (or unsweetened desiccated coconut soaked briefly)
• #Spices & Seasoning;
• 1 tsp mustard seeds,, ½ tsp cumin seeds,, ¼ tsp turmeric powder
• ½ tsp red chilli powder (adjust to taste),, 1 tsp coriander powder
• ½ tsp dry mango powder (amchur, optional, for bright tang)
• Salt to taste.. Pinch of asafoetida (hing, optional)
• #Cooking & Garnish;
• 1.5–2 tbsp coconut oil or neutral cooking oil
• Fresh coriander leaves for garnish

👩‍🍳 Instructions

1. 1

   Prep: Wash snake gourd well; peel away the thick outer skin, remove soft seeds if desired, and cut into even pieces. Pat dry lightly.

2. 2

   Temper: Heat oil in a pan over medium heat. Add mustard seeds — once they pop, add cumin seeds, asafoetida, and green chillies; sauté for 30 seconds until fragrant.

3. 3

   Sauté base: Add chopped onion and fry until soft and pale golden. Stir in turmeric, coriander powder, red chilli powder, and salt. Add tomatoes and cook until they soften and break down into a thick mixture.

4. 4

   Cook gourd: Add the prepared snake gourd, toss gently to coat evenly. Cover and cook on low‑medium heat for 10–12 minutes, stirring occasionally, until tender yet still slightly crisp.

5. 5

   Finish: Uncover, add grated coconut and amchur (if using). Stir‑fry for another 3–4 minutes to evaporate excess moisture and blend flavours. Taste and adjust seasoning if needed.

6. 6

   Serve: Garnish generously with fresh coriander and enjoy hot.