Snake Gourd
When I was little, my grandmother grew a snake gourd vine that sprawled over the kitchen wall like a wild, untamed guest. The long, curling gourds dangled down so low, I thought they were snakes hiding among the leaves. I remember refusing to go near them, clutching her sari pallu, asking, ‘Why do you keep snakes in the garden?’ She laughed, plucked one, and sliced it open to show me its tender white flesh. That evening, she cooked it with a pinch of mustard seeds and fresh coconut, and I realised the ‘snake’ was one of the gentlest vegetables I’d ever tasted.
—– Vamika Singh, Haryana
What is it?
Snake gourd (Trichosanthes cucumerina) is a tropical and subtropical vine grown for its long, slender fruits, which can reach 1 to 2 metres (3 to 6.5 feet) in length. Belonging to the cucumber family, it is widely cultivated across Asia. The immature fruits are green with white streaks and are commonly used in stir-fries, stews, and curries. As the fruit matures, it turns bright orange or red, with a red pulp and seeds inside.
What other names does it have?
Botanical Name: Trichosanthes cucumerina
Regional Names: Padwal (Marathi), Chichinda (Hindi), Chichinga (Bengali), Potlakaya (Telugu), Pandolnu (Gujarati)
When is it in season?
Where is it found?
Most gourds are native to tropical or warm temperate climates, as noted in various horticultural studies. They thrive in well-drained, fertile soil and benefit from support structures such as trellises, fences, or walls, which help produce well-shaped, unblemished fruits. When grown in containers, plants perform best in loamy soil at least 30 centimetres deep, with good drainage and a pH between 6.5 and 7.5. While it is possible to grow them in smaller pots around 20 centimetres deep, this typically results in slower growth and a reduced fruit yield. As a vigorous climber, the plant requires a tall, sturdy trellis for optimal development. Arch-shaped trellises are ideal, as they allow the hanging fruits to grow straight and uncurved.
What is its history/cultural significance?
The wild form of snake gourd, Trichosanthes cucumerina var. cucumerina, is native to Southern and Eastern Asia, Australia, and the islands of the Western Pacific. Yet, research suggests the snake gourd was originally domesticated in India, which means the edible version was selectively bred here for cultivation.
How can you use it?
The whole fruit is eaten as a vegetable when young. While processing it before cooking, the centre of the gourd—the spongy part—is supposed to be discarded. Snake gourd is popular in the south of India, featuring widely in their cuisine in numerous ways, from Pachadi to Poriyal. Contrarily, in the northern parts of the country, it’s typically made into a curry or a stir-fry with dal (Dal Padwal).
What states can I find it in?
What parts of the plant are edible?
The fruit.
Is it nutritious?
According to this research paper, the gourd contains proteins, fat, fibre, carbohydrates, and vitamins A and E.
How do you store it?
Snake gourd should be refrigerated if not used immediately. It stays fresh for up to a week. Do not wash the vegetables before storing, or else it will spoil faster.
Stories
This Bengal Man Earns Livelihood By Cultivating Snake Gourd by the news desk, News 18
This article tells the story of Niranjan Barman from Uttar Dinajpur, West Bengal, who sustains his livelihood by cultivating snake gourd (chichinda) at home, sharing both its cultural popularity in rural Bengal and practical tips for growing it.
Recipes
Dal Padwal Recipe by Dassana Amit
Snake gourd kootu Recipe by Raks Kitchen
‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.
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