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Are you someone who shares a love-hate relationship with green gourds, then you need to pause and read this! Well, one such bizarre-looking gourd is Kaita, also known as snake gourd, which is hated for its creepy looking outer layer, but is loved for its delightful taste and umpteen health benefits.
A staple in Bihar, Jharkhand, Bengal and other eastern and southern states, this gourd has been an inseparable part of Indian cuisine. This gourd gets its name from the scary outer layer, which is overshadowed by its health benefits and potent properties. So, here’s all you need to know about this gourd. What is Kaita?Kaita, also known as Snake gourd, is scientifically called as Trichosanthes cucumerina. This unique vegetable gets its name for its long, slender, and sometimes curved shape that resembles a snake! In fact, the layers on this gourd are usually in light green with white stripes, but the flesh is soft and pale, and has a refreshing subtle taste.
Traditionally, it is made as a sabzi, curry, stew or is simply stuffed with spices or added to dal.
Here are some untold benefits of this gourd.
5 Untold benefits of Snake GourdHigh in fiberSnake gourd is rich in dietary fiber, which promotes healthy digestion by preventing constipation and improving bowel movements. The fiber content also helps you feel full for longer, making it a great addition to a weight loss diet.
Low in calories and fat, it provides nutrition without adding extra bulk, helping maintain a healthy body weight naturally.Controls blood sugar levelsOne of the lesser-known benefits of snake gourd is its ability to help regulate blood sugar levels. Studies suggest that snake gourd possesses hypoglycemic properties that improve insulin sensitivity. Its high fiber content slows glucose absorption, preventing sharp spikes in blood sugar after meals, making it an excellent choice for diabetic-friendly diets.
Boosts immunitySnake gourd is a rich source of vitamins like Vitamin C, Vitamin A, and several B-complex vitamins. These help strengthen the immune system, improve vision, and support energy metabolism. It also provides essential minerals such as calcium, iron, and magnesium, which are important for bone health, blood circulation, and overall well-being.Heart healthThe potassium in snake gourd helps regulate blood pressure by balancing sodium levels in the body.
Additionally, its antioxidants help reduce oxidative stress, lower cholesterol levels, and prevent the buildup of plaque in arteries. These combined effects contribute to a healthier heart and a reduced risk of cardiovascular diseases.Hydrating and detoxifyingSnake gourd has a high water content, which helps keep the body hydrated, especially in hot climates. It acts as a natural coolant and detoxifier, aiding in the elimination of toxins through urine.
This property supports kidney function and helps maintain healthy skin by flushing out impurities.
Ridge gourd, or turai, usually gets the short end of the stick. It's the vegetable most of us politely push around on the plate or only eat when we’re trying to be “healthy.” But here’s the thing—turai doesn’t deserve the bad rep. It’s light, cooling, and naturally loaded with water, fibre, and skin-friendly nutrients. The best part? It doesn’t overpower other flavours, which means you can sneak it into some truly delicious dishes without feeling like you’re stuck eating boiled sadness. So if you’ve only had turai in basic dry sabzis or overly simple dals, it’s time to level up. Here are some surprisingly creative and lesser-known ways to cook with this humble veggie.
3 Simple Snake Gourd RecipesKaita ka BhujiaTo make this easy recipe, just peel and chop snake gourd into small pieces. Heat oil in a pan, add mustard seeds, and sauté onions until golden brown. Add chopped snake gourd, turmeric, salt, and chili powder, and stir well. Cover and cook until the gourd is tender. Garnish with fresh coriander and serve hot with roti or rice.Kaita ki DalChop snake gourd into small cubes and set aside. In a pressure cooker, boil toor dal with turmeric until soft. In another pan, sauté onions, garlic, and chopped snake gourd with a pinch of salt. Add the cooked dal, mix well, and let it simmer for 10 minutes. Finish with a tadka of mustard seeds, garlic, and curry leaves.
Mor Kootu styleChop snake gourd into small pieces and boil until soft. In a bowl, whisk fresh yogurt with a little water, salt, and turmeric. Heat oil in a pan, add mustard seeds, urad dal, and curry leaves. Add the boiled snake gourd and cook for a few minutes. Pour in the yogurt mixture, mix well, and simmer for 5 minutes until thick and creamy. Garnish with fresh coriander.
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