Padwal Chana Dal Bhaji(Snake Gourd and Black PeasVegetable)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
CALORIES 76 PER SERVING500gms. tender Snake Gourd(Padwal/)0.5cup Black Peas(Kaaley Vaataney)2-3tsps.Red Chilli Powder2.5 tsps.Goda Masala(any one)2tsps.Coriander-Cumin Powder1.5tsp.Brown Cane SugarSalt to taste0.5cup Water0.25 cup shredded Raw Coconut1small bunch fresh Coriander(Cilantro)LeavesSEASONINGS1.5tsp.Turmeric powder1.5tsp.Asafoetida(Hing)Powder2tsps.Black Mustard Seeds1tbsp.Sesame OilINGREDIENTS FOR VARIATION 83 CALORIES500gms.tender Snake Gourd(Padwal/)0.5cup Split Chick Peas(Chana Dal)5-10 hot Green ChilliesSalt to taste1.5tsp.Brown Cane Sugar0.5cup Water0.5cup shredded Raw Coconut1small bunch fresh Coriander(Cilantro)LeavesSEASONING2tsp.Black Mustard Seeds1.5tsp.Turmeric Powder1tsp.Asafoetida(Hing)Powder1tbsp.Sesame Oil
PREPARATION
Pick,clean and wash Black Peas.Soak overnight and pressure cook for 3-4 whistles.Set aside for pressure to subside.
Wash and wipe the Gourds.Slice into half lengthwise.Slice these cut pieces in thin slices horizontally, retaining the tender Seeds.
Clean wash and finely chop the Coriander Leaves.
METHOD
Heat Oil in a wok and add the Black Mustard Seeds.When these sputter, lower flame and add the Turmeric Powder and the Asafoetida Powder.Saute for 30 seconds and add 0.5 cup of Water.Add the sliced Gourds and stir in the Salt to taste,Goda Masala,Coriander-Cumin Powder and Red Chilli Powder.Mix well and cook covered on low flame till almost cooked.Add the pressure cooked Peas and Sugar.Stir well and steam till all the liquid is absorbed. Adjust the Salt if needed.Garnish with shredded Raw Coconut and finely chopped fresh Coriander Leaves and serve hot with Indian Breads.
VARIATION RECIPE
PREPARATION
Soak the Split Chick Peas for 15 minutes.Wash and wipe the Gourds and cut into half lengthwise.Cut these pieces horizontally into thin slices.Slit Green Chillies lengthwise.
Clean and chop the fresh Coriander Leaves fine.
METHOD
Heat Oil in a wok and add the Black Mustard Seeds. When these sputter lower flame and sprinkle in the Turmeric and Asafoetida Powders.Saute for 30 seconds and add the slit Green Chillies.Pour in 0.5 cup of Water.Add the soaked Split Chick Peas and the sliced Gourds.Add Salt to taste and cook covered till both the sliced Gourds and the soaked Split Chick Peas are cooked.Add the Brown Cane Sugar and cook covered for another 5 minutes.Garnish with shredded Raw Coconut and finely chopped Green coriander leaves and serve hot with Indian Bread.
Number of Servings: 6
Recipe submitted by SparkPeople user KOMAL53.
Pick,clean and wash Black Peas.Soak overnight and pressure cook for 3-4 whistles.Set aside for pressure to subside.
Wash and wipe the Gourds.Slice into half lengthwise.Slice these cut pieces in thin slices horizontally, retaining the tender Seeds.
Clean wash and finely chop the Coriander Leaves.
METHOD
Heat Oil in a wok and add the Black Mustard Seeds.When these sputter, lower flame and add the Turmeric Powder and the Asafoetida Powder.Saute for 30 seconds and add 0.5 cup of Water.Add the sliced Gourds and stir in the Salt to taste,Goda Masala,Coriander-Cumin Powder and Red Chilli Powder.Mix well and cook covered on low flame till almost cooked.Add the pressure cooked Peas and Sugar.Stir well and steam till all the liquid is absorbed. Adjust the Salt if needed.Garnish with shredded Raw Coconut and finely chopped fresh Coriander Leaves and serve hot with Indian Breads.
VARIATION RECIPE
PREPARATION
Soak the Split Chick Peas for 15 minutes.Wash and wipe the Gourds and cut into half lengthwise.Cut these pieces horizontally into thin slices.Slit Green Chillies lengthwise.
Clean and chop the fresh Coriander Leaves fine.
METHOD
Heat Oil in a wok and add the Black Mustard Seeds. When these sputter lower flame and sprinkle in the Turmeric and Asafoetida Powders.Saute for 30 seconds and add the slit Green Chillies.Pour in 0.5 cup of Water.Add the soaked Split Chick Peas and the sliced Gourds.Add Salt to taste and cook covered till both the sliced Gourds and the soaked Split Chick Peas are cooked.Add the Brown Cane Sugar and cook covered for another 5 minutes.Garnish with shredded Raw Coconut and finely chopped Green coriander leaves and serve hot with Indian Bread.
Number of Servings: 6
Recipe submitted by SparkPeople user KOMAL53.
Nutritional Info Amount Per Serving
- Calories: 82.4
- Total Fat: 4.3 g
- Cholesterol: 0.0 mg
- Sodium: 30.1 mg
- Total Carbs: 10.1 g
- Dietary Fiber: 2.2 g
- Protein: 2.4 g
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