Padwal Chana Dal Bhaji(Snake Gourd and Black PeasVegetable)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Padwal Chana Dal Bhaji(Snake Gourd and Black PeasVegetable) calories by ingredient
Introduction
This Gourd is so named because it resembles a snake. The name puts many people off this extremely healthy,tasty and nutritious Vegetable. This Gourd is long,thin and pale green in colour with darker green stripes.Quick and easy cooking a great variety of dishes can be made from this.Here are two easy ways of cooking this Gourd. This Gourd is so named because it resembles a snake. The name puts many people off this extremely healthy,tasty and nutritious Vegetable. This Gourd is long,thin and pale green in colour with darker green stripes.Quick and easy cooking a great variety of dishes can be made from this.Here are two easy ways of cooking this Gourd.Number of Servings: 6
Ingredients
-
CALORIES 76 PER SERVING
500gms. tender Snake Gourd(Padwal/)
0.5cup Black Peas(Kaaley Vaataney)
2-3tsps.Red Chilli Powder
2.5 tsps.Goda Masala(any one)
2tsps.Coriander-Cumin Powder
1.5tsp.Brown Cane Sugar
Salt to taste
0.5cup Water
0.25 cup shredded Raw Coconut
1small bunch fresh Coriander(Cilantro)Leaves
SEASONINGS
1.5tsp.Turmeric powder
1.5tsp.Asafoetida(Hing)Powder
2tsps.Black Mustard Seeds
1tbsp.Sesame Oil
INGREDIENTS FOR VARIATION 83 CALORIES
500gms.tender Snake Gourd(Padwal/)
0.5cup Split Chick Peas(Chana Dal)
5-10 hot Green Chillies
Salt to taste
1.5tsp.Brown Cane Sugar
0.5cup Water
0.5cup shredded Raw Coconut
1small bunch fresh Coriander(Cilantro)Leaves
SEASONING
2tsp.Black Mustard Seeds
1.5tsp.Turmeric Powder
1tsp.Asafoetida(Hing)Powder
1tbsp.Sesame Oil
Directions
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.