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