Time 30 min
Snakegourd / padwal (cut into small pieces) 2 cups
Finely chopped onion 2 medium size
Soaked moong daal 3 tbsp
Red chili powder 1.5 tsp & ginger garlic paste 1/4 tsp / Kolhapuri masala 2 tsp
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Water 1/2 cup
Coriander 1 tsp for garnishing
Oil 2 tbsp
Salt to taste
Heat oil in pan, add mustard seeds, cumin seeds. After mustard seeds pops out, add onion, saute till onion turns golden brown. Then add red chili powder + ginger garlic paste/ kolhapuri kanda lasun masala, fry for about 2-3 min. Then add chopped padwal. Fry and stir well for about 3-4 min.Then add mung daal & 1/2 cup water cover with lid and cook for about 10 to 12 min Keep the low flame. Then add salt and mix well. Check the water level if require add 2 tsp water and now let it cook for about 5-6 min. Keep checking to avoid burning. Switch off the flame, garnish with coriander and serve hot.
It is dry bhaji / sabji so keep in mind water requirement to avoid overcooking. u need to taste whether it has been cooked or not because it depends on how fresh is the padwal.
If u cover lid and keep water on lid, bhaji taste good and require less water, because steam is automatically generated inside the pan.