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| Main Ingredients | Snake Gourd, Split black gram skinless |
| Cuisine | Maharashtrian |
| Course | Salads |
| Prep Time | 6-10 minutes |
| Cook time | 16-20 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- 250 grams snake gourd
- 2 teaspoons split skinless black gram
- 1/4 medium bunch of fresh coriander leaves
- 1 teaspoon oil
- 1/2 cup split black gram skinless (dhuli urad dal)
- 1/2 cup scraped coconut
- 1 tablespoon lemon juice
- Rock salt (sendha namak) to taste
- 1/4 teaspoon cumin powder
Method
- Wash and peel padwal, halve, remove seeds and grate. Remove stems, wash and finely chop green chillies. Wash, clean and finely chop coriander leaves.
- Heat oil, add black gram split and sauté for two minute. Add green chillies sauté for one minute. Add padwal sauté for five minutes.
- Remove from heat, cool and add coriander leaves, scraped coconut, lemon juice, rock salt and mix well. Sprinkle cumin powder and serve.
Nutrition Info
| Calories | 710 |
| Carbohydrates | 79.3 |
| Protein | 29.2 |
| Fat | 30.6 |
| Other Fiber | 26.3 gm |
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