Padwal Bhaji

This is a simple Maharashtrian dish. Padwal (snake goard) has a bit of an acquired taste. I have added chana dal (split bengal gram) to give this dish a crunch and nutty taste. This bhaji can be served with chapati.

Ingredients:

Padwal Bhaji

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 4 People

Ingredients
  

  • 3 Cup Padwal (Snake Goard)
  • 1 Tbsp Chana Dal (Split Bengal Gram)
  • 1 Stalk Of Curry Leaves
  • 1/2 Tsp Sugar
  • 1 Tbsp Oil
  • 1/4th Tsp Mustard Seeds
  • 1/2 Tsp Turmeric Powder
  • 1/4th Tsp Red Chili Powder
  • 1/4th Tsp Asafoetida
  • Fresh Coriander Leaves For Garnishing
  • Salt

Instructions
 

  • Wash and soak chana dal (Split Bengal Gram) in water for 1 hour.
  • Cut the Padwal (Snake Goard) in half. Remove all the seeds and slice finely.
  • In a pot heat oil. Add mustard seeds. When mustard seeds to sputter, add  soaked chana dal, turmeric powder, asafoetida, red chili powder, curry leaves and 1/2 cup water. Saute it for 5 minutes.
  • Add chopped padwal (snake goard), sugar and salt. Let it cooked covered for 15 minutes or until it is fork tender.
  • Garnish it with coriander leaves and serve.
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