Snake gourd, or pudalangai as we say in Tamil, is one of the common gourds that grow in tropical/sub-tropical weather, and growing up, it was part of our regular menu. It’s one of my favorite vegetables, and my mom usually makes kootu with pudalangai. But today, I will share pudalangai curry for chapati, a dry curry with minimal spices. In Hindi, we call snake gourd chichinda. Call this chichinda sabzi or padwal bhaji, this curry is super easy to make, and you can pair it with dal and rice or with phulka or roti. I learned this recipe from my friend’s mom; if you notice, it’s more like my cabbage curry/sabzi.
Simple and easy no-onion, no-garlic sabzi
As I mentioned, we need only minimal spices, and the procedure is very simple. First, we do the tempering and roast the spices in the ghee. Then we add the veggie and cook till it becomes tender and soft. The spices that we use are coriander powder, red chili powder, and turmeric powder. When combined with salt, these three can create great magic in food. The key thing here is your first fry the spices and then add the chopped veggie.
Ingredients required
Ghee: We use ghee to temper the spices. Ghee does add a nice flavor to this curry, but feel free to use the oil of your choice for a vegan version. Cumin seeds and asafoetida: While all my recipes call for mustard and cumin, for this recipe, I use only cumin seeds, and along with that, I add a pinch of asafoetida too. Skip asafoetida for a gluten-free version or gluten-free asafoetida. Ground spices: We use the basic Indian spices – ground coriander, chili, and turmeric. You can swap this with your favorite sabzi masala or even sambar powder. Snake gourd: We need 3 cups of chopped snake gourd. If you can source tender ones, that’s great. But make sure to taste a small piece and ensure it’s not bitter. Bitter snake gourd ruins the curry. Along with these ingredients, we also need salt, water, and chickpea flour/besan. And I did not add any herbs – curry leaves or cilantro.
Frequently asked questions
How to make snake gourd curry
Heat a pan or kadai and add the ghee. When the ghee melts and is hot, add the cumin seeds and asafoetida. When the cumin seeds sizzle, reduce the heat to medium-low and add the coriander powder, red chili powder, and turmeric powder. Fry for 20 to 30 seconds. Keep stirring, and do not leave the spices unattended.
Now add ¼ cup of water and mix the spices.
Next, add the chopped snake gourd.
Mix well. Ensure the spices are coated evenly.
Sprinkle 2 tbsp of water and cover, and cook for 3 to 4 minutes.
Remove the lid, add two more tbsp of water and salt, and cover and cook until the vegetable is soft and tender. Depending on how tender the vegetable is, the cooking time might vary. It took me 12 mts. For every two minutes, remove the lid and mix the vegetable. If it’s too dry, sprinkle 1 to 2 tbsp of water.
Add the besan/chickpea flour and mix well when the snake gourd is tender and nicely cooked.
Cook for 2 to 3 minutes, and then turn off the heat. The curry is ready. Serve warm with rice or roti.
Recipe Notes & VVK Tips
Ghee adds a nice flavor, and if you are fine with using dairy-based products, I highly recommend ghee. But if you have dietary restrictions, use the oil of your choice. Make sure to use tender and not bitter snake gourd for this curry.While roasting the spices, reduce the heat to medium-low to low as we don’t want to over-roast and burn them. Adding a splash of water also helps. As always, adjust the spices and salt to taste.
Quick and easy side dishes for roti
I have some delicious picks for you if you are looking for dry curries and sabzi for roti. Please check these recipes, and I am sure you will love them. PS: Follow me on Instagram or join my Facebook Group for more gardening and recipe updates. If you try this snake gourd curry, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it asap. Make sure to follow me on my Pinterest for more healthy and delicious ideas!
📖 Recipe
