Chachindra Raee ( Snake gourd cooked in mustard paste )

Chachindra or snake gourd is not a very regular vegetable in my house. My mom used to cook it at times but I did not like it much as a kid. Later as I started making a lot of healthy changes in the menu, it started appealing to me as an easy to cook and tasty vegetable. As my husband is not fond of it, I usually make a quick 'Raee' or cook it along with channa dal/toor dal for lunch. Getting my kid habituated to all kinds of vegetables is my top priority and hence I an trying to introduce him to new vegetables (especially seasonal ones) on a weekly basis.

This is a simple recipe and the preparation is not different from the usual 'raee' that is prepared in most Odia homes. Read on for the recipe -

Preparation Time - 10 -15 mins

Ingredients -

• 4 cups chopped and peeled snake gourd
• 1 medium onion chopped (optional)
• 1/2 tsp pancha-phutana/mustard seeds preferred)
• 1 green chilli
• 2-3 garlic flakes (crushed)
• 1/3 tsp turmeric
• salt to taste
• 2 tsp oil
• 2/3 cup grated coconut
• cilantro for garnishing

For the mustard paste -

• 2 tsp mustard seeds
• 1 tsp cumin seeds
• 5-6 garlic cloves
• 1 red chilli

Preparation -Grind the mustard, cumin and red chilli into coarse powder in dry state .Then add a little water along with garlic flakes and grind again into a fine paste.

Chop onion into small pieces. 

Cooking - Heat 2 tsp oil in a wok. Add the broken green chilli and mustard seeds. Follow with the crushed garlic. Allow to garlic to brown lightly.

Add the chopped onion and stir fry for 2-3 minutes till translucent

Add the mustard paste along with 2 cups water. Add salt and turmeric, and bring to a boil.

Add the snake gourd pieces and cover with  a lid. Cook till it softens. (Do not throw away excess water as this curry tends to be watery.)

Garnish with grated coconut and cilantro.

Serve with rice and dal.