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:
- Wash and cut the vegetable into small pieces.
- Heat butter in a pan and put the vegetable and fry for a while.
- Add a little salt, haldi and chilli powder and keep frying till golden brown and set aside to cool.
- Beat the curds with a little salt and to this add the fried vegetable.
- 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.
