Snakegourd / Padwal Bhaji

Time 30 min

Ingredients

Snakegourd / padwal (cut into small pieces) 2 cups

Finely chopped onion 2 medium size

Soaked moong daal 3 tbsp

Red chili powder 1.5 tsp & ginger garlic paste 1/4 tsp / Kolhapuri masala 2 tsp

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Water 1/2 cup

Coriander 1 tsp for garnishing

Oil 2 tbsp

Salt to taste

Method

Heat oil in pan, add mustard seeds, cumin seeds. After mustard seeds pops out, add onion, saute till onion turns golden brown. Then add red chili powder + ginger garlic paste/ kolhapuri kanda lasun masala, fry for about 2-3 min. Then add chopped padwal. Fry and stir well for about 3-4 min.Then add mung daal & 1/2 cup water cover with lid and cook for about 10 to 12 min Keep the low flame. Then add salt and mix well. Check the water level if require add 2 tsp water and now let it cook for about 5-6 min. Keep checking to avoid burning. Switch off the flame, garnish with coriander and serve hot.

Tip
It is dry bhaji / sabji so keep in mind water requirement to avoid overcooking. u need to taste whether it has been cooked or not because it depends on how fresh is the padwal.
If u cover lid and keep water on lid, bhaji taste good and require less water, because steam is automatically generated inside the pan.