How to make Padwal Chi Koshimbir -

Healthy yet tasty creation of snake gourd

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Snake Gourd, Split black gram skinless

Cuisine : Maharashtrian

Course : Main Course Vegetarian


For more recipes related to Padwal Chi Koshimbir checkout Podalanga Masala. You can also find more Main Course Vegetarian recipes like Kadai Gobhi Methi Palak Corn And Paneer Sabzi Kaju Ussal - SK Khazana Rajma Hara Masala

Padwal Chi Koshimbir

Padwal Chi Koshimbir Recipe Card

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The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Padwal Chi Koshimbir Recipe

  • Snake Gourd 250 grams

  • Split black gram skinless 2

  • Fresh coriander leaves 1/4 medium

  • Oil 1 teaspoon

  • Split black gram skinless (dhuli urad dal) 1/2 cup

  • Coconut scraped 1/2 cup

  • Lemon juice 1 tablespoon

  • Rock salt (sendha namak) to taste

  • Cumin powder 1/4 teaspoon

Method

Step 1

Wash and peel padwal, halve, remove seeds and grate. Remove stems, wash and finely chop green chillies. Wash, clean and finely chop coriander leaves.

Step 2

Heat oil, add black gram split and sauté for two minute. Add green chillies sauté for one minute. Add padwal sauté for five minutes.

Step 3

Remove from heat, cool and add coriander leaves, scraped coconut, lemon juice, rock salt and mix well. Sprinkle cumin powder and serve.

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MasterChef Sanjeev Kapoor

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.