Snake Gourd in Bengali & Indian Cooking: Things to Know

Snake gourd is an important vegetable which is very important in Indian cuisine. It is considered as one of the most water content soft and cool vegetables that is actually good for the whole body.

You can fry, make curries and even boil it and have it. You can make simple dishes but due its health benefit it is being widely cooked and tastes very nice.

Table of Contents

Uses of Snake Gourd in Bengali & Indian Cooking

There are so many types of gourds in our diet. You can see ivy gourd, snake gourd, bottle gourd, round gourd, bitter gourd etc. you must select a good snake gourd which is not ripe.

If it is ripe then you have to peel, clean the seeds and then cook it.

Potlakaya or Snake Gourd Stir Fry or Chichinga Bhaja:

This is simply made by cutting the gourd into small pieces like half moon after peeling off the skin. Tempering the oil with mustard seeds.

Then fry it perfectly and make it mushy and let the excess water evaporate up.

Chana Dal Gourd Bhaji:

The gourd is being cut and then stir-fried with Chana dal with a little bit of salt and turmeric. If you wish then you can use onions and if not then it will be only these two ingredients.

Snake Gourd Rings:

The gourd is being cut and then stir-fried in oil. This is a very simple recipe with salt with a little bit of turmeric.

Snake Gourd Stuffed Fitter:

Meat/ potato/ fish/ Chicken / pork, anything can be stuffing. You can select and stuff it and fry the snake gourd into oil.

Onam Vibhavangal-Avial:

This is a dish which is celebrated in the Onam sandhya. It is a combination of vegetables with coconut.

Kerala Avial:

This is a mixed vegetable curry which is made from all available vegetables in the market.

Chichinge Posto:

Here the chichinge is made with the poppy seed paste and a little bit of turmeric and salt.

Mixed Summer Vegetable Paal (Milk) Kootu:

Different vegetables with milk and more. This is a South Indian dish very good for summer.