Cyclanthera Pedata also referred to as cucurbit, a member of the gourd family. The common names used in Bhutan for this plant include “slippery gourd” or “olochoto” and “kichipoktho” crow’s beak.
This vegetable is commonly used in curry in Bhutan. I had a chance to try it for my first time and I enjoyed it. In Bhutan the slippery gourd is cooked with local cheese and chillies. The fruit are cut in halves longitudinally and briefly boiled in salted water. Local cheese and chillies are put to the pan and cooked for another 5 minutes. This dish it is called ‘datsi’ or ‘olochoto datsi’.