Padwal Chanadal Bhaji ~ Snake Gourd Stirfry with Chana dal

Nowadays snake gourd available in 12 months but it has original and better taste in only monsoon. We make snake gourd in various ways, this is the one of them. 

Ingredients:

• Snake gourd/Padwal- 250 gm
• Split bengal gram (chana dal)-  ¼ cup
• Oil- 2 to 3 tbsp
• Mustard seeds- 1 tsp
• Asafetida (hing)- ¼ tsp 
• Turmeric powder- ½ tsp 
• Green chili,cut- 3 to 5
• Onion, chopped- 1 med or ¾ cup
• Garlic, crushed- 5 cloves
• Salt- to taste
• Fresh coconut, scraped- 2 to 3 tbsp

Snake gourd: 

Method:

• Soak chana dal for 3-4 hours in water.
• Discard the ends and cut the snake gourd into halves. Remove the seeds and inner pulp. Slice snake-gourd into approx half cm pieces. 
• Sprinkle  ½ tsp salt on cut pieces of snake gourd. Rub with soft hand and keep aside for 15 minutes. Hence snake gourd becomes soft and tastes better. 
  
• Heat oil in a pan. Add mustard seeds, let them crackle. 
• Add chili, garlic and onion. Saute onion till turns pink. 
• Add hing, turmeric powder and saute for a while. 
• Add soaked chana dal, salt (plz read tips) and little water. Cover with s.s. plate, pour some water on it and cook chana dal for 5 minutes on low heat. Stir occasionally and sprinkle little water if dal got dry. 
• Meanwhile wash the snake gourd in running water, drain and squeeze tightly. Make sure the pieces will not brake while squeezing. 
• Add squeezed snake gourd and mix well. Cover with s.s. plate, pour some water on it and cook on low heat until snake-gourd become soft. Stir occasionally.
• Once snake gourd is cooked well add scrapped coconut. Cook for a minute.
• Serve hot with Chapati or Dal-rice.

Notes:

• Remember we have added salt while rubbing snake gourd. Some extent of salt remains in snake gourd even after washing.
• You can use 3 tsp homemade mix masala or 1½ tsp + 2 tsp goda masala instead of green chilli. 
• You can use moong dal instead of chana dal. Just remember that moong dal cooks fast than chana dal. But chana dal tastes better than moong dal.
•  We usually discard the seeds and inner pulp but don't throw them. Make chuteny. Here is a recipe, click here.