Friday, 28 June 2013

PADWAL DALIMBYA / SNAKE GOURD WITH FIELD BEANS / पडवळ डाळींब्या



PADVAL DALIMBYA / SNAKE GOURD WITH FIELD BEANS / पडवळ डाळींब्या  

INGREDIENTS

Padval / snake gourd (halved and sliced)
1 cup
Val / Pawte / field beans (soaked, sprouted and skin removed)
¼ cup
Chilli pdr
¼ tsp
Salt
T.T.
Scraped fresh coconut
2 – 3 tbsp
Coriander leaves
3 – 4 sprigs
Gul / Jaggery
1 tsp
TADKA
Rai / mustard seeds
¼ tsp
Heeng / asafetida
¼ tsp
Haldi / turmeric pdr
¼ tsp


METHOD:

1.       Wash the snake gourd. Cut it into half lengthwise. Remove the seeds.

2.       Slice the halves to get half circles. Pressure cook  the prepared val till half done.

3.       Heat little oil in a pan; add rai, heeng and haldi.

4.       Drain out the val and add them to the pan. Sauté it, sprinkle some water, cover and simmer for 1 min.

5.       Now add in the sliced padval, and again cover and simmer till soft. Both the padval and the val should be cooked by but both should retain their shape.

6.       Add in half of the coconut, salt and chilli pdr with the jaggery.

7.       Bring to boil, make sure the jaggery melts and there is little gravy left.

8.       Garnish with the remaining coconut and chopped coriander leaves. Serve with hot chapattis or phulkas.