Padwal (Snake Gourd) tastes good if it is cooked with proper ingredients. It has high fiber and water content. It is a seasonal vegetable during monsoon.
Grated Coconut – ½ cup
Cumin Seed (Jeera) – ¾ tsp
Ginger – 1 inch piece
Onion – ½ (chopped)
Oil – 1 tbsp
Fennel Seed (Saunf) – ½ tsp
Green Chilli – 2 (finely chopped)
Onion – 1 (finely chopped)
Tomato – 2 (finely chopped)
Red Chilli Powder – ¾ tsp
Coriander Seeds – ¾ tsp
Turmeric (Haldi) Powder – 1/8 tsp
Salt to taste
Garam Masala – 1 small pinch
Cilantro (Dhania) – 1 tbsp
Grind all the ingredients under the “To grind” column to a fine paste with little water.
Slit open the Padwal and wipe out the seeds and the fibrous content with a spoon and discard. Cut the Padwal into small pieces.
Heat the Oil in a pressure cooker. Add the Fennel Seed. In another few seconds, add Onion and Green Chilli. Sauté those till the Onion becomes translucent.
Add Tomato. Sauté for another 3 to 4 minutes.
Add the chopped Padwal pieces. Mix well.
Add Dhania Powder, Jeera Powder, Chilli Powder, Salt and Haldi. Cook till the raw smell of the masala goes away.
Add the ground Coconut paste and mix.
Add ¾ cup of water and pressure cook for 2 whistles.
When the steam releases on its own, open the lid and add Dhania leaves. Mix well.