SNAKE GOURD

Buy fresh snake gourd (Schlangenkürbis) 250 g for authentic Indian home cooking in Germany

Snake gourd is a tender, mild Indian vegetable (Gemüse) loved in home kitchens for curries, stir-fries, sambar, and kootu. Also known as pudalangai, potlakaya, padwal, or chichinda, it brings familiar flavors to Indian families in Germany and inspires curious cooks seeking genuine, easy-to-cook ingredients. Convenient 250 g pack—ideal for quick meals and small households.

Key Benefits

• Authentic Indian vegetable that’s hard to find in regular German supermarkets.
• Mild, delicate taste that absorbs spices beautifully for true desi flavors.
• Versatile: perfect for sambar, kootu, poriyal, sabzi, and quick stir-fries.
• Convenient 250 g pack for weeknights, meal prep, or small-batch recipes.
• Easy to prepare: deseed if mature, slice, and it cooks in minutes.
• Naturally plant-based and ideal for vegetarian/vegan cooking.

Flavor & Usage

Mild and slightly sweet with a fresh, green aroma; tender yet holds shape. It soaks up coconut, sambar powder, mustard seeds, curry leaves, and garam masala effortlessly.

• Classic dishes: pudalangai kootu (dal with coconut), potlakaya fry/chichinda bhaji, and snake gourd sambar.
• Simple sabzi: sauté with onion, tomato, turmeric, and cumin; finish with coriander.
• South Indian sides: thoran/poriyal with grated coconut and tempered spices.
• Serving tip: garnish with fresh coconut or a squeeze of lemon for brightness.
• Preparation cues: choose firm, slim gourds; rinse; peel lightly only if the skin feels tough; remove soft pith/seeds if mature; slice into half-moons; cook 8–12 minutes until just tender.
• Great for those searching how to cook snake gourd Indian style (indisches Rezept) or snake gourd for sambar (Sambar Gemüse).

Ingredients & Allergen Info

Ingredient: Snake gourd (Trichosanthes cucumerina), fresh vegetable. If you have specific allergy concerns, please check the product label at delivery.

Sourcing / Authenticity

A beloved staple across Indian cuisines—known as pudalangai (Tamil), potlakaya (Telugu), padwal (Marathi), and chichinda (Hindi/Bengali)—commonly used in Tamil, Kerala, Andhra, and Bengali home cooking.

Storage & Shelf Life

• Refrigerate at 4–8°C in a breathable bag or crisper drawer.
• Do not wash until ready to cook; moisture shortens freshness.
• Best enjoyed within 3–5 days.
• For longer storage: chop, blanch 1–2 minutes, drain well, and freeze in portions.

Perfect For

• Weeknight Indian meals in Germany—quick curries, stir-fries, and sambar.
• Vegetarian and vegan menus needing a mild, versatile vegetable.
• Festive spreads like Onam-style sides (thoran/kootu).
• Meal prep for tiffin, office lunches, or family dinners.

FAQ

• Is snake gourd the same as bitter gourd? No—snake gourd is mild and not bitter.
• Do I need to peel it? Only if the skin feels thick; otherwise wash, slice, and cook.
• Can I eat it raw? It’s typically cooked in Indian recipes for best texture and taste.
• How much is in the pack? 250 g net; piece size may vary by harvest.
• How do I avoid watery stir-fries? Salt sliced pieces briefly, drain, then stir-fry on medium-high heat.