|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.
Recipe of PADVAL DALIMBI BAAJI
|Red Chilli Powder||1||Teaspoons|
|Salt To Taste|
|Garlic Cloves, Crushed||1||Teaspoons|
|Green Chillies, Chopped||2-3||Numbers|
|Field Beans (Dalimbi/ Kadwe Vaal/ Surti Vaal)||100||Grams|
|Snake Gourd, Cut Into Pieces||250||Grams|
|Malvani Masala Dry Powder||1||Teaspoons|
|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.