Padwal ki masaledar dal

Well, well, well... What can I say about this dal?  This is one of my hubby's favourite and he asks them quite often to make.  Little does he know that this dal, when first made was an yesterday's left-over kootu, that got churned over to masala dal with garam masala touch!!  :D  :D  After that, I started preparing masaledar dal frequently, atleast once a week.  Hopefully, this dal has lots of padwal/snakegourd that is healthier too!!

 

I must admit that this dal goes on rocking combo with dosa/kal dosa.  Roti also makes an better match.  They taste best the next day (Don't know why, experts please explain)  Don't worry with snakegourd still staying in your refrigerator.  Just grab them, and prepare this dal, for I am sure, you won't be disappointed :D

Bisibela baath

   Bisibela baath, a two-word recitation and that dates back to my school days where my mother used to prepare on every saturdays.  Served hot with ghee, these would literally melt in my mouth. This meal, as such is heavy on ur stomach and will mesmerize your mind wanting for more!!!!!!!   Back at home, found best time to prepare, that is on sunday when my hubby (who always requested to make some) was there to support   :P  :P

     Bisibela baath, orginating from Karnataka cuisine lets out meaning like "Hot Lentil Rice" .  Here,  an array of vegetables (Brinjal, snakegourd, pumpkin, carrot, beans, drumstick etc) are cooked in dal tempered like sambhar style.  Cooked rice is mashed, added to the dal and masala comes at the end.  The much interesting part of cooking bisibela baath is its spice mix.  Since I luved my mom's, called her and got her ratios.  Tweaking a bit, I proceeded and yes !!!!!  Bisibela baath was very awesome, it got over by end of the meal!!  :)  

Avial

      Hi guys, hope you all had an amazing weekend!!  Here I have my parent-in-laws (finally got releived from babysitting for sometime) for an vacation visit.  Had an awesome time with them :) So, as I had told you in my previous posts, am an active member of Jagruti mam's Cyber partystyle cooking (You can view more details here) For this month's challenge I had prepared handvo, and as we have party over here, I prepared Sini's Avial.  Sini had prepared excellant avial and gave handy tips to acheive great taste too!!  I really appreciate her doing this, and that gave me very ease to prepare the same.
 

   


    I  prepared avial along with hot rice and vathakulambu.  Avial was excellant with such an combo.  Avial, itself can be had with hot rice.  It was very tasty and the aroma filled my entire home :)  And yes, Sini's preparation technique and methodology was simple to acheive great product.  Finally, my husband luved it and appreciated me for making lunch much healthier.  After all this,  I did felt bad, 'why didn't I prepare this before?? What took me so longggg? '   So,  guys, this avial is gonna top my regular food timetable  :)

So, let us move to avial making

Chichinda Curry Recipe | Indian Snake Gourd and Potato Green Gravy

The snake gourd, commonly known as chichinda or Chinese cucumber, is a nutritious vegetable that holds an important place in Indian cuisine. It is an annual climber known for its rapid growth and long, slender fruits.

Snake gourd has a high water content and is naturally low in calories and fat. It contains small amounts of protein, fibre, and carbohydrates, along with essential nutrients such as calcium, iron, phosphorus, carotene, thiamine, riboflavin, and niacin.

This vibrant green gravy combines snake gourd with potatoes and an aromatic herb-and-coconut paste. It pairs beautifully with chapatis, phulkas, dosas, or even steamed rice.

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Ingredients Required

For the Green Paste

• 1 handful mint leaves
• ½ cup coriander leaves
• 3–4 teaspoons fresh coconut gratings
• 1-inch piece ginger
• 4–5 garlic cloves
• 2-inch cinnamon stick
• ½ teaspoon peppercorns
• 2 green cardamom pods
• 2 cloves
• 4–5 teaspoons chopped onions
• Salt, to taste

Other Ingredients

• 1 cup snake gourd (deskinned and chopped)
• ½ cup potatoes, chopped
• 3 teaspoons oil
• ½ teaspoon mustard seeds (rai)
• 4–5 curry leaves
• 1–2 dried red chillies

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Method

1. Grind all the ingredients listed under "For the Green Paste" into a smooth paste using a little water.
2. Transfer the green paste to a pressure cooker. Add the chopped snake gourd and potatoes. Mix well.
3. Pressure cook for 2 whistles on medium heat.
4. Once the pressure releases naturally, open the cooker and adjust the consistency by adding a little hot water if required.
5. In a small pan, heat the oil. Add mustard seeds and allow them to splutter. Add curry leaves and dried red chillies. Sauté for a few seconds.
6. Pour the tempering over the cooked gravy and mix well.
7. Serve hot with chapatis, dosas, phulkas, or steamed rice.

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Recipe Notes

• You may skip the potatoes for a lighter version of the curry.
• Adjust the green chillies or peppercorns according to your spice preference.
• Fresh coconut gives the gravy a rich texture, but frozen coconut can also be used.
• This curry tastes even better after resting for a few hours, allowing the flavours to blend beautifully.

This comforting Snake Gourd Green Gravy is a wonderful way to enjoy the goodness of seasonal vegetables while bringing the fresh flavours of mint, coriander, and coconut to your table.