Trichosanthes cucumerina’ is a tropical or subtropical vine, raised for its strikingly long fruit, used as a vegetable, medicine, and, a lesser known use, crafting didgeridoos. Common names include snake gourd (var. anguina), serpent gourd, chichinga, and padwal. It is known as chichindo in Nepali, chhachindra in Oriya, chichinga or chichinge in Bengali, purla in Sambalpuri language, potlakaaya (పొట్లకాయ) in Telugu, pathola(පතෝල) inSinhala, pudalankaai (புடலங்காய்) in Tamil, dhunduli in Assamese, paduvalakaayi(ಪಡುವಲ ಕಾಯಿ) in Kannada and padavalanga (പടവലങ്ങ) inMalayalam.
1 cup snake gourd
½ cup coconut scraping
2 red chillies dried
1 tsp grated jaggery
1 ½ tsp tamarind
Salt to taste.
Pinch of hing
1 tsp. Jeera
Cook the snake gourd seeds with salts and jaggery and tamarind.
grind cooked mixture with coconut scrapping.
In a wok heat oil, add mustard, jeera when it begins spurt add curry leaves and pour on the chutney.
This goes well with rice or roti accompanied with raw onion.
Or as base for sandwiches
As a dip for dosa .