04/16/2026
Chichinga (snake gourd) with mung bora (dumplings): I wasn’t going to post this, as it’s my first time making it, but it’s so tasty it must be shared! Also, I thought I’d saved an insta recipe but couldn’t find it, so had to “crack it up” as Mum would say!
Soak 1c mung daal for several hours or overnight. Drain and blend daal with 2T each besan & coconut powder, 1t asoefotida & salt. Heat 3T oil+ghee, add 1/2t nigella, 1t each turmeric, corcumin and hot red chilli powder, 2 sliced shallots, handful curry patta. When onions are translucent, add sliced chichinga. Cover and cook till almost tender, stirring occasionally. Add 1c chicken stock. Immediately spoon in dumplings of the mung daal paste, using 2 teaspoons to scoop and shape. Bring to a gentle simmer for about 20-30 minutes. This will cook the dumplings through & ensure the gourd is tender. Serve with a squish of lemon and chopped green chillies over hot white rice. Enjoy!
