Snakegourd (chichinda / padwal) is a long, slender, snake-like gourd used in South Indian and Maharashtrian cooking — mild flavored, easy to digest, and quick to cook. Slice into rounds for a simple stir-fry, or dice for sambar and dal. One of those vegetables that grows on you quietly.

Mild and Quick-Cooking

• Fresh snakegourd (chichinda / padwal)
• For stir-fry, sambar, dal, curry
• Mild flavor, easy to digest
• Cooks quickly — does not need long simmering

How to Use

Peel if the skin is tough (young snakegourd can be cooked with skin on). Slice into rounds and stir-fry with mustard seeds, curry leaves, and coconut. Or dice and add to sambar.

Frequently Asked Questions

What does it taste like?
Very mild — similar to zucchini but slightly more delicate. Takes on the flavor of whatever spices you cook it with.

Is it the same as the decorative snake gourd?
Same species — the ones sold as vegetables are harvested young while still tender.

How do I store it?
Refrigerate and use within 5-7 days. It softens quickly.

Fresh produce — seasonal.