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Snake Gourd Gravy / Padwal ki Subzi/ Pudalangai Masala

tastydelightz by tastydelightz
August 7, 2017
in 30 minutes or less, 30 minutes or less, All recipes, Entree
40
Snake Gourd Gravy / Padwal ki Subzi/ Pudalangai Masala

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.

Ingredients

To grind

Grated Coconut – ½ cup

Cumin Seed (Jeera) – ¾ tsp

Ginger – 1 inch piece

Onion – ½ (chopped)

Other Ingredients

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

Method

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.

Done!

 

 

Related

Tags: entreefreshhealthyhome madeindianquicktastytomatovegeterian
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