snake gourd bhaji recipe with step by step photos – simplicity at its best is this sabzi made with snake gourd and chana dal. snake gourd is also known as padwal and chichinda in marathi and hindi respectively.

i use various types of gourd in my everyday cooking. so i do make different recipes with gourds at times. sometimes i make a sabzi or bhaji with them and at times i make sambar or any curry with them.

i make this delicious snake gourd bhaji with chana dal on occasions and it is one of the favorite dishes at home. this is a no onion no garlic recipe. addition of onion is not required but if you want then you can add onions.

i always add chana dal in most bhajis that i make, as not only the chana dal adds some texture in the dish but also tastes good and some additional protein in the food always helps. a few sabzi recipes with chana dal i have already shared are:

• lauki chana dal (punjabi style)
• cabbage upkari (konkani style)
• chawli bhaji (maharashtrian style)

this chana dal padwal bhaji recipe is easy to make and does not take much time to cook. you can serve padwal sabzi with chapatis or phulkas.

you can also serve it a side dish with varan-bhaat or dal-rice or sambar-rice or rasam-rice.. this padwal sabzi also goes well in the tiffin box with some chapatis or parathas.

if you are looking for more veggie recipes then do check:

• suva moong dal sabzi
• drumstick bhaji
• capsicum besan
• ridge gourd bhaji
• gawar bhaji

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snake gourd recipe

5 from 2 votes

Prep Time:5 mins

Cook Time:20 mins

Total Time:25 mins

snake gourd recipe is a delicious & easy sabzi made with snake gourd and bengal gram (chana dal). 

Course:main course,side dish

Cuisine:konkan & malvan,maharashtrian

Servings:3

Author:Dassana Amit

INGREDIENTS FOR snake gourd recipe

(1 CUP = 250 ML)

for soaking chana dal

• 2 tablespoons chana dal (bengal gram)
• ⅓ cup hot boiling water

other ingredients for snake gourd bhaji

• 2 cups chopped snake gourd (padwal or chichinda)
• 1.5 tablespoons oil - peanut oil or sunflower oil can be used
• ½ teaspoon mustard seeds (rai)
• ½ teaspoon cumin seeds (jeera)
• 7 to 8 curry leaves - whole or chopped
• 1 green chili - chopped
• ¼ teaspoon turmeric powder (haldi)
• 1 pinch asafoetida (hing)
• salt as required
• 1 cup water or add as required
• 3 tablespoons fresh grated coconut - can also use desiccated coconut
• 2 tablespoons chopped coriander leaves

HOW TO MAKE snake gourd recipe

preparation for snake gourd bhaji

• firstly rinse 2 tablespoons chana dal and then soak them in ⅓ cup hot water for 30 minutes.
• rinse and then peel 1 snake gourd. cut the snake gourd in two or three pieces horizontally. now take each cylindrical piece and cut it vertically from the center in two pieces. remove the seeds and pith and discard them. 
• now slice in 2 to 2.5 inches pieces. you will need 2 cups of chopped snake gourd. also chop 1 green chili. keep aside.

making snake gourd bhaji

• heat 1.5 tablespoons oil in a shallow frying pan or kadai. lower the flame and then add ½ teaspoon mustard seeds.
• let the mustard seeds crackle.
• then add ½ teaspoon cumin seeds.
• stir and let the cumin seeds also crackle.
• then add chopped padwal, 7 to 8 curry leaves (whole or chopped) and 1 green chili (chopped). mix well.
• add ¼ teaspoon turmeric powder and 1 pinch asafoetida (hing). mix again.
• drain all the water from the soaked chana dal and then add the chana dal. mix well.
• add salt as per taste.
• add 1 cup water.

cooking snake gourd bhaji

• cover the pan with a tight fitting lid and simmer the snake gourd pieces on a low to medium flame till they are cooked.
• do check the snake gourd sabzi or bhaji at intervals to see if the snake gourd pieces are cooked or not and if the water has dried up. if the water has dried up and the padwal or chana dal is yet to cook, then add some more water. do note that the chana dal has to cook well. you can press a few chana dal pieces to check if they are done or not.
• when the padwal and chana dal are cooked well & all the water has dried up in the bhaji, then add 3 tablespoons fresh grated coconut. if there is any water then dry the sabzi completely by cooking without a lid to evaporate the water, before adding coconut.
• lastly add 2 tablespoons chopped coriander leaves. mix well.
• serve snake gourd bhaji with chapatis or as a side dish with dal-rice or varan bhaat. this snake gourd sabzi also goes very well as a side dish with sambar-rice or rasam-rice.

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how to make padwal bhaji or snake gourd recipe

preparation:

1. firstly rinse 2 tablespoons chana dal and then soak them in ⅓ cup boiling hot water for 30 minutes. cover the bowl and then soak.

2. rinse and then peel 1 snake gourd (padwal). cut the snake gourd in two to three pieces horizontally. now take each cylindrical piece and cut it vertically from the center in two pieces. remove the seeds and pith and discard them.

3. now slice in 2 to 2.5 inches pieces. you will need 2 cups of chopped snake gourd. also chop 1 green chili. keep aside.

making snake gourd bhaji

4. heat 1.5 tablespoons oil in a shallow frying pan or kadai. lower the flame and then add ½ tsp mustard seeds.

5. let the mustard seeds crackle. then add ½ tsp cumin seeds.

6. stir and let the cumin seeds also crackle.

7. then add chopped padwal (snake gourd).

8. add 7 to 8 curry leaves (whole or chopped) and 1 green chili (chopped).

9. mix well.

10. now add ¼ teaspoon turmeric powder and 1 pinch asafoetida (hing). mix again.

11. drain all the water from the soaked chana dal and then add the chana dal. mix well.

12. add salt as per taste.

13. add 1 cup water.

cooking snake gourd bhaji

14. cover the pan with a tight-fitting lid and simmer the snake gourd pieces on a low to medium flame till they are cooked.

15. do check the sabzi or bhaji at intervals to see if the snake gourd pieces are cooked or not and if the water has dried up. if the water has dried up and the padwal or chana dal is yet to cook, then add some more water. do note that the chana dal has to cook well. you can press a few chana dal pieces to check if they are done or not.

16. when the padwal and chana dal are cooked well & all the water has dried up in the bhaji, then add 3 tablespoons fresh grated coconut. if there is any water then dry the sabzi completely by cooking without a lid to evaporate the water, before adding coconut.

17. add 2 tablespoons chopped coriander leaves.

18. mix well.

19. serve snake gourd bhaji with chapatis or as a side dish with dal-rice or varan bhaat. this snake gourd sabzi also goes very well as a side dish with sambar-rice or rasam-rice.