Chichinda Curry Recipe | Indian Snake Gourd and Potato Green Gravy

The snake gourd, commonly known as chichinda or Chinese cucumber, is a nutritious vegetable that holds an important place in Indian cuisine. It is an annual climber known for its rapid growth and long, slender fruits.

Snake gourd has a high water content and is naturally low in calories and fat. It contains small amounts of protein, fibre, and carbohydrates, along with essential nutrients such as calcium, iron, phosphorus, carotene, thiamine, riboflavin, and niacin.

This vibrant green gravy combines snake gourd with potatoes and an aromatic herb-and-coconut paste. It pairs beautifully with chapatis, phulkas, dosas, or even steamed rice.

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Ingredients Required

For the Green Paste

• 1 handful mint leaves
• ½ cup coriander leaves
• 3–4 teaspoons fresh coconut gratings
• 1-inch piece ginger
• 4–5 garlic cloves
• 2-inch cinnamon stick
• ½ teaspoon peppercorns
• 2 green cardamom pods
• 2 cloves
• 4–5 teaspoons chopped onions
• Salt, to taste

Other Ingredients

• 1 cup snake gourd (deskinned and chopped)
• ½ cup potatoes, chopped
• 3 teaspoons oil
• ½ teaspoon mustard seeds (rai)
• 4–5 curry leaves
• 1–2 dried red chillies

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Method

1. Grind all the ingredients listed under "For the Green Paste" into a smooth paste using a little water.
2. Transfer the green paste to a pressure cooker. Add the chopped snake gourd and potatoes. Mix well.
3. Pressure cook for 2 whistles on medium heat.
4. Once the pressure releases naturally, open the cooker and adjust the consistency by adding a little hot water if required.
5. In a small pan, heat the oil. Add mustard seeds and allow them to splutter. Add curry leaves and dried red chillies. Sauté for a few seconds.
6. Pour the tempering over the cooked gravy and mix well.
7. Serve hot with chapatis, dosas, phulkas, or steamed rice.

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Recipe Notes

• You may skip the potatoes for a lighter version of the curry.
• Adjust the green chillies or peppercorns according to your spice preference.
• Fresh coconut gives the gravy a rich texture, but frozen coconut can also be used.
• This curry tastes even better after resting for a few hours, allowing the flavours to blend beautifully.

This comforting Snake Gourd Green Gravy is a wonderful way to enjoy the goodness of seasonal vegetables while bringing the fresh flavours of mint, coriander, and coconut to your table.