How to make Hara Padwal
This recipe is contributed by Member Sujata Shetty.
Main Ingredients : Snake gourd (parwal), Scraped Coconut (कसा हुआ नारियल)
Cuisine : Mangalorean
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Stuffed Bati Gajar Methi ki Sabzi Baby Potatoes In Spicy Yogurt Gravy Batata Nu Raswala Shaak
Hara Padwal Recipe Card
Mangalorean cuisine comprises cuisines like Udupi as well as cuisine of other Mangalorean communities like Mogaveeras, Billavas, Bunts, Saraswat Brahmins, Mangalorean Catholics and the Bearys.
It is largely influenced by other South Indian cuisines. Coconut and curry leaves are common ingredients as are ginger, garlic and chilli. It is well known for its distinct flavours. In general, the Mangalorean recipes are quite spicy and fresh coconut is an integral part of these recipes. Rice is the staple food of the Mangaloreans though the non-vegetarians favour fish.
The Mangalore cuisine will be incomplete without rice which is cooked in various forms. Apart from rice, another important thing used in the cuisine of Mangalore is fruits. Another remarkable feature of the Mangalorean sweet dishes is that instead of using sugar, they use palm jaggery which is also healthy.
Prep Time : 26-30 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Hara Padwal Recipe
Snake gourd (parwal) cut into small cube shapes 1/2 kilogram
Scraped Coconut 1 cup
Green Chillies 6-7
Coriander leaves 1/2 cup
Oil 2 tablespoons
Garlic cloves 3
Cumin seeds 1 teaspoon
Onion chopped 1 medium
Turmeric powder 1/2 teaspoon
Roasted cumin powder 3 teaspoons
Black pepper powder 2 teaspoons
Method
Step 1
Grind together coconut, green chillies coriander leaves and garli with half cup water to a fine paste.
Step 2
Heat oil in a non stick kadai add cumin seeds, when it stats spluttering add onions and saute till light brown.
Step 3
Add turmeric powder, cumin powder, black pepper powder and saute for a minute.
Step 4
Add the coconut paste, parwal and salt and let it cook till parwal is tender.
Step 5
Remove from flame and serve hot.
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
