Description
Snake gourd, locally known as chichinga in Bangladesh, is a long, slender vegetable with pale green skin, belonging to the Trichosanthes cucumerina species. Though not as commonly used as other gourds, it is well-known in Bengali households for its soft texture and mild, slightly bitter taste that blends smoothly with spices. In Bangladeshi cuisine, chichinga is often sliced thin and cooked with lentils, egg, or shrimp in light curries or dry stir-fries. It cooks quickly and absorbs flavor well, making it ideal for simple, home-style meals. Traditionally valued for its digestive benefits and cooling properties, it is a preferred vegetable during summer and monsoon seasons when light, non-greasy food is desired.