Snake Gourd Sabzi for Chapati

Dry Snake Gourd Sabzi for Chapati


Snake Gourd is also known as Chichinda or Padval.

Snake gourd is cooked in spices for snake gourd sabzi and can be a delicious treat.

For the snake gourd sabzi, tempering ingredients such as red chillies, mustard seeds and curry leaves and seasoned in the pan.

The snake gourd is then half cooked in the pan with the spices while stirring at intervals.

Ground paste consisting of shredded coconut, green chillies, garlic cloves and cumin seeds is prepared in a blender.

The coarse paste is decanted in the pan and cooked with the snake gourd.

The coconut adds to the savory taste of the snake gourd sabzi.

The red chillies and green chillies increase the spice quotient of the sabzi.

Turmeric powder adds color to the sabzi.

The snake gourd sabzi accompanied with hot chapatis can be an appetizing meal.


  • Snake gourd :               ¼ kg
  • Cooking oil :               as required
  • Salt :               to taste

Grinding Ingredients

  • Green chilly :               4-5 Nos.
  • Garlic cloves :               3-4 Nos.
  • Cumin seeds :               1 Tsp
  • Shredded coconut :               1 Cup

Tempering Ingredients

  • Red chilly ( dry ) :               2-3 Nos.
  • Mustard seeds :               1 Tsp
  • Curry leaves :               handful


  • Deseed the snake gourd. Chop into small pieces. Rinse with clean water. Dry excess water and keep aside.
  • Halve the dry red chillies and set aside.

Ground Paste

  • Skin the garlic cloves.
  • Mince the green chillies and the peeled garlic cloves.
  • Wash the chopped contents with running water and drain extra water.
  • Now combine the pressed garlic, green chilly pieces, cumin seeds and shredded coconut in a bowl.
  • Transfer the mixed ingredients to a blender.
  • Grind the mixture in the blender.
  • Prepare a coarse paste.
  • Stand the coarse paste until required in the pan while cooking.


  • Take a frying pan on the gas and heat the pan.
  • Splatter cooking oil in the heated pan and allow the oil to become hot.
  • Drop the mustard seeds and crackle them in the pan.
  • Thereafter, temper the broken red chillies and curry leaves in the pan for few minutes.
  • Bring in the snake gourd pieces to the pan.
  • Sprinkle turmeric powder on the pan contents.
  • Adjust the salt seasoning of the pan contents.
  • Spoon the pan contents for few minutes.
  • Now lid the pan and cook the pan contents for couple of minutes.
  • Open the lid of the pan every some minutes and toss the pan contents.
  • When the snake gourd is partially cooked then pour the coarse paste in the pan.
  • Mix the pan contents for 5-7 minutes.
  • The coarse paste should be sautéed in the pan.
  • Also the pan contents should be coated with the spices.
  • The snake gourd should also be cooked.
  • The gas flame can now be put off.
  • Remove the pan from the gas.
  • Take a large serving bowl and transfer the pan contents to the bowl.
  • Serve on the table.
  • Partner the snake gourd side dish with warm chapatis.
  • Enjoy hot!


  • Chopped onion can also be fried in the pan while making the sabzi.
  • The onion can be stirred in after tempering the seasoning ingredients.
  • When the onion is transparent, the deseeded and diced snake gourd pieces can be cooked in the pan.
  • Additional spice powders such as coriander powder, red chilly powder and garam masala can also be thrown in the pan for additional taste.