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Ingredient
Snake Gourd Padwal Bhaji
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Ingredient
Food ration :
3 servingsCooking time :
20 minutes
2 tablespoons
chana dal (bengal gram)
1/3 cup
hot boiling water
2 cups
chopped snake gourd
1.5 tablespoons
oil
1/2 teaspoon
mustard seeds
1/2 teaspoon
cumin seeds
1/4 teaspoon
turmeric powder
1 pinch
asafoetida (hing)
1 cup
water or add as required
3 tablespoons
fresh grated coconut
2 tablespoons
chopped coriander leaves
Cooking instructions
* Step 1
Firstly rinse 2 tablespoon chana dal and then soak them in ⅓ cup boiling hot water for 30 minutes. Cover the bowl and then soak.
* Step 2
Rinse and then peel 1 snake gourd (padwal). Cut the snake gourd in two to three pieces horizontally. Now take each cylindrical piece and cut it vertically from the center in two pieces. Remove the seeds and pith and discard them.
* Step 3
Now slice in 2 to 2.5 inches pieces. You will need 2 cups of chopped snake gourd. Also chop 1 green chili. Keep aside.
* Step 4
Heat 1.5 tablespoon oil in a shallow frying pan or kadai. Lower the flame and then add ½ teaspoon mustard seeds.
* Step 5
Let the mustard seeds crackle. Then add ½ teaspoon cumin seeds.
Stir and let the cumin seeds also crackle.
* Step 6
Then add chopped padwal (snake gourd).
* Step 7
Add 7 to 8 curry leaves (whole or chopped) and 1 green chili (chopped).
Mix well
Now add ¼ teaspoon turmeric powder and 1 pinch asafoetida (hing). Mix again.
* Step 8
Drain all the water from the soaked chana dal and then add the chana dal. Mix well.
Add salt as per taste.
* Step 9
Add 1 cup of water.
Cover the pan with a tight-fitting lid and simmer the snake gourd pieces on a low to medium flame till they are cooked.
* Step 10
Do check the sabzi or bhaji at intervals to see if the snake gourd pieces are cooked or not and if the water has dried up.
* Step 11
When the padwal and chana dal are cooked well and all the water has dried up in the bhaji, then add 3 tablespoon of fresh grated coconut.
* Step 12
Add 2 tablespoon of chopped coriander leaves.
Mix well.
* Step 13
Serve snake gourd bhaji with chapatis or as a side dish with dal-rice or varan bhaat.
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