Recipe for Maharashtrian Style Padwal Chi Bhaji

This is a simple and easy Recipe for preparing authentic Maharashtrian Style Padwal Chi Bhaji using the Padwal or Snake Gourd known in English as Chichinda.
This a common everyday main course vegetable preparation eaten with Chapatti or Rice in Maharashtra.

250 Grams Snake gourd [Padwal]
1 Tablespoon roasted Peanut Powder [Shengdana Pud]
1 Teaspoon Red Chili Powder [ Lal Mirchi]
1 Tablespoon Besan [Gram Flour]
1 Teaspoon Lemon Juice
Salt as per taste

For the Tadka
1 Tablespoon Oil
1 Teaspoon Mustard Seeds [ Mohari]
1 Teaspoon Cumin Seeds [Jeera]
¼ Teaspoon Asafoetida[Hing]
¼ Tablespoon Turmeric Powder[Haldi Pud]

Wash, cut and remove the seeds of the Padwal and keep it aside.
Heat the Oil in a kadhai. Add the Mustard Seeds, Cumin Seeds, Asafoetida, Turmeric Powder, Red Chili Powder, Salt, pieces of the Padwal and mix it well. Cover the kadhai with a plate and then cook the vegetable on a slow flame until it softens.
Add the roasted Peanut Powder, mix it well, then sprinkle the Besan over the cooked vegetable, mix it well, and then fry the vegetable on a slow flame for 2-3 minutes. Then add the Lemon Juice and serve with Chapatti.

The Marathi language version of the Padwal Chi Bhaji Preparation is published in this – Article

By Sujata Nerurkar

I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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