Snake Gourd (Padwal, Padavalanga) – 250gm
Small Onion (South Indian) – 6
Red Chili Powder – 2 tbsp
Turmeric Powder – 1 tsp
Cumin Seeds – 5gm
Grated Coconut – ¼ Cup
Pigeon pea (Arhar Dal) – ¼ cup (Optional)
Salt – as required
Refined Oil – 3 tbsp
Water – 1 ½ cup
Curry Leaves – 5gm (for garnishing)
(Note: this is an optional method) Boil the arhar dal with ¼ tsp of turmeric powder in a pressure cooker. Keep aside.
Cut the padwal into small pieces and keep aside. Put grated coconut, turmeric powder, chili powder, cumin seeds, salt and small onions into a mixer grinder and make a good paste. Now pour oil and heat the pan or kadhai. Add the masala and stir well. Add boiled arhar dal and padwal. Stir for 2-3 mins. Add salt if required. Add water and stir well. Cook for 20 – 25 mins.
Garnish your dish with curry leaves. Serve hot with rice, roti etc.