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Author anubond101 Yield No Value
Published Sep 13, 2012 Cooking Time 25 Minutes
Recipe Type Veg-Main Preparation Time 10 Minutes
Ingredient Standing Time 25 Minutes

Typical highly nutritious, protein rich Maharashtrian dish made with Padval which means Snake gourd and Dalimbi means field beans cooked in a spicy curry.


Ingredient Name Quantity Unit
Red Chilli Powder 1 Teaspoons
Turmeric Powder 1/4 Teaspoons
Hing (asafoetida) Pinch
Salt To Taste
Onions, Chopped 1 Numbers
Garlic Cloves, Crushed 1 Teaspoons
Green Chillies, Chopped 2-3 Numbers
Curry Leaves few Leaf
Cumin Seeds 1/2 Teaspoons
Mustard Seeds 1/2 Teaspoons
Oil 2 Tablespoons
Field Beans (Dalimbi/ Kadwe Vaal/ Surti Vaal) 100 Grams
Snake Gourd, Cut Into Pieces 250 Grams
Coriander Powder 1/2 Teaspoons
Malvani Masala Dry Powder 1 Teaspoons
Tomato, Chopped 1 Numbers
Freshly Ground Coconut Paste 1 Tablespoons
Coriander Leaves, Chopped 1 Bunch


Soak and cook the split field beans and keep aside. Wash and cut snake gourd into thin slices and keep aside. Heat oil in pan and when it gets hot, add mustard seeds. When the mustard seeds crackle, add cumin seeds, curry leaves, green chillies, crushed garlic, chopped onion, salt to taste and sauté them nicely until the onions turn golden in colour. Add hing, turmeric, red chilli powder, coriander powder, and Malvani masala. Mix all the spices well. Add snake gourd pieces, mix and cover the pan with a lid. Cook this for about 2-3 minutes or until the padval or snake gourd becomes tender. After 3 minutes, add the cooked Dalimbi beans (split field beans) and mix all the ingredients. After about 5 minutes, add chopped tomatoes and grated coconut paste. Mix gently and do not overcook the tomatoes. Add ½ tsp of sugar and mix. Cover the pan and allow cooking in simmer for 2 more minutes. Garnish with coriander leaves and switch off the flame.

Posted Sep 13, 2012

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