padwaLachi Bhaji/Snake gourd veggie

Padawalchi bhaji/snake gourd veggie

Very few people like this vegetable. I am also in the same category.Actually the taste depends on the tenderness of the vegetable,that is what I    have experienced. Once it becomes mature or hard, it won't taste that good.
To increase the nutritional value, Chana Dal /bengal gram or kaLa watana/black peas are added to padwalachi bhaji. While cutting or chopping the vegetable my mom used to take out the tender seeds and sometimes would make chaTNi out of it.

This vegetable has a waxy surface and is scraped off and then cut in semi-circled slices. If tender, it cooks within no time. This vegetable has more water content and hence no need to add extra water while cooking.

Ingredients
250 gms padwaL(snake gourd)
1/4 cup chana daL/bengal gram
1/2 cup chopped onion (optional)

Tempering
1-2 tsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp asafoetida
1/2 tsp turmeric powder
3-4 curry leaves
1/2 tsp red chili powder
1/2 tsp coriander seeds powder

 Garnishing
Chopped coriander leaves
freshly grated coconut (optional)

Method

• Soak chana dal in  warm water for half an hour.
• Wash and scrape outer cover by scraper.Cut length-wise and make thin slices.
• Heat oil in kadai and add tempering ingredients.
• Add onion (optional). Fry till soft.
• Add soaked chana dal.
• Add padwal. Cover with lid. simmer the gas.
• Let it cook for 10 minutes. Check with knife.
• When done add salt and jaggery.
• Garnish with coriander leaves.