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Chichinda Chadchadi

Team AckoFeb 8, 2024

Are you planning to introduce another new vegetable? Then you must give a try to Chichinda Chadchadi, which is prepared from snakegourd. This veggie is loaded with vitamin A, B, C, as well as iron and calcium.

Contents

Ingredients to make Chichinda Chadchadi:

1 cup chichinda (snakegourd), 2 tsp. mustard oil, ½ tsp. mangraila (kalonji), 2 (slit) green chili, salt as desired, ¼ tsp. turmeric powder, 1 tsp. mustard paste, 1 tbsp. posto (khuskhus/poppy seeds) paste, water as required.

Steps to make Chichinda Chadchadi:

1. Scrape lightly the surface of the Chichinda (snakegourd), wash and pat dry and cut into juliennes (cut into thin short stripes). Remove the seeds.

2. Heat 1 tsp. oil in a pan and add Mangraila (Kalonji) and green chillies for 2 seconds and add Chichinda and sauté on high flame for a few minutes.

3. Add turmeric, salt and mix well, add water mix and bring it to boil.

4. Add mustard and posto paste and lower the heat.

5. Cover with lid and simmer until the chichinda is well cooked.

6. Increase the flame and allow the gravy to dry up as we need only little moisture in the end.

7. Reduce the heat add the other 1 tsp. Oil and mix and simmer for 2 minutes and remove from heat.

Serve Chichinda Chadchadi as a side dish to rice or in a cup as snack.

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Disclaimer: This content is for informational purposes only, based on industry experience and secondary sources. It is not a substitute for professional advice. Please consult a qualified expert for health or insurance-related decisions. Content is subject to change, refer to current policy wordings for specific ACKO details.

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