Snake gourd sabzi

Padwal Sabzi in Marathi Time: 20 minutes Makes: 2 to 3 servings I ngredients: 1/4 kg fresh Snake gou...

Padwal Sabzi in Marathi

Time: 20 minutes
Makes: 2 to 3 servings

padwalachi bhaji, padwal dalimbya, padwal kacharya, snakegourd bhaji, padwal chana dal bhajiIngredients:
1/4 kg fresh Snake gourd,
2-3 tbsp chana dal, Soaked for 3 hours in water
For tempering: 2 tbsp oil, 1/8 tsp mustard seeds, pinch of hing, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 4-5 curry leaves
2 tbsp fresh coconut, scraped
2 kokum pieces
1 tbsp jaggery
1 tsp goda masala (optional)
Salt to taste

1) Wash snake-gourd. Trim the tips and cut the snake-gourd into halves. Scrape the core with a spoon. Remove the seeds and fibery material. Slice snake-gourd into 1/2 cm pieces (half circled pieces).
2) Heat oil into a pan. Add mustard seeds, hing, turmeric powder and red chili powder and curry leaves. Saute for 5 to 7 seconds. Add soaked chana dal. Add 2 tbsp of water. Cover and cook chana dal for 2-3 minutes.
3) Add snake gourd and 1/4 cup water. Also add kokum and salt. Cover and cook until snake-gourd is well done. Do not let the snake-gourd become dry. Add little water whenever required, while cooking the snake-gourd.
4) Once snake gourd is cooked well add jaggery, goda masala and coconut. Simmer over low heat for 3-4 minutes.
Serve hot with Chapati.


Snake Gourd 2247053423608024181

Post a Comment Default Comments

  1. Vaidehi,

    Are you sure it is 1/4 lb? Seems a very small quantity - did you mean 1/4 kg?


  2. what is kokum? is there any alternative for it?

    1. Kokum means dried peels of kokum fruit. It has very sour taste and used in maharashtrian cooking to give tangy taste to the food. You can use little amchoor powder or little tamarind pulp.



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