Snake gourd scientifically known as Tricosanthes cucumerina is a plant which bears fruit that is consumed as vegetable. Commonly it is known as Chinese Cucumber, Gudda Bean, Club Gourd, Serpent Cucumber, Serpent Gourd, Snake Tomato, Snake Gourd, Viper’s Gourd, Chichinga. Snake gourd is not widely known all over the world but certain cultures have used it in a variety of unique food for thousands of years.
Due to its nutritional value, the fruit is consumed as vegetable. It is a great source of Vitamin C, Vitamin B and Vitamin A. It helps to promote appetite and possess medicinal properties and are useful for heart diseases, blood pressure.
Snake gourd is loaded with various nutrients which provide numerous health benefits. It possesses meaningful amounts of protein and soluble fiber. Vitamins such as Vitamin C, Vitamin A, riboflavin, thiamine and niacin are also present in Snake gourd. It contains high content of minerals such as magnesium, calcium, iron, manganese, phosphorus, potassium and iodine.
The plant has high content of chemical constituents such as carotenoids, flavonoids and phenolic acids. Snake gourd offers fiber that supports digestive health, treats diabetes, detoxifies body and eradicates cholesterol from the body. It is useful to maintain healthy heart and liver. It also counteracts respiratory problems, acidity, cancer and worms. It provides relief from arthritis, promotes hair growth, boost immunity and promotes weight loss.
Now, let’s get back to the recipe.
1 medium sized tender snake gourd
1/2 cup water
1/2 tsp salt
500 gms yoghurt
salt to taste
3 tsp honey
juice of 1 lime
1 tbsp oil
2 dried red chillies, broken in half
1/2 tsp cumin seeds
A pinch of asfoetida
8-10 fresh curry leaves
1/2 tsp mustard seeds
Scrape the thin skin off the snakegourd with a knife.
Slice in half, scoop out and discard the inner portion and dice the vegetable into small cubes.
Add the cut snakegourd to a pan along with salt and water.
Cover and cook on medium-low heat for 10-12 minutes until the vegetable softens.
Once the vegetable soften, drain and set aside. (You can use that water in making other dishes. Dont discard it!)
Whisk the yoghurt with the salt, honey and lime juice.
Heat 1 tbsp oil, add the dried red chillies, cumin and mustard seeds. When they splutter, add the asfoetida and curry leaves. Fry for 30 seconds, then add into the the seasoned yoghurt.
Mix the cooked gourd into the yoghurt. Taste and adjust the seasoning if needed.
Refrigerate until chilled and enjoy!
This recipe is absolutely healthy, delicious and vegan with the goodness of snake gourd, yoghurt and different types of spices.