Chichinda (snake gourd) Raita

This is another variety of gourd which is considered to be very light on the tummy and also good for a healthy heart. Even this vegetable can be made in different ways.

Ingredients:

500g chichinda, 500g curds, 25g butter, ½ tsp chilli powder, ¼ tsp haldi and salt to taste

For tempering:

½ tsp rai, ½ jeera, pinch of hing, one twig kadi patta 1 tsp oil

Preparation:

1. Wash and cut the vegetable into small pieces. 
2. Heat butter in a pan and put the vegetable and fry for a while. 
3. Add a little salt, haldi and chilli powder and keep frying till golden brown and set aside to cool. 
4. Beat the curds with a little salt and to this add the fried vegetable. 
5. Heat oil in a pan and put jeera, rai, hing and kadi patta, once the rai starts spluttering take it off the flame and add this to the curds.

Serve with biryani or rumali/tandoori roti.

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