| No. of servings: 4 | |
| Preparation Time: 10 mins | Cook Time: 20 mins |
This is a delicious and quick-cooking dry sabzi. It pairs well with rice or chapati or roti.
Ingredients:
- Chopped snake gourd (or) Ridge gourd (or) Chayote - 3 cups
- Green gram daal - 1 cup
- Mustard seeds - 1 tsp
- Asafoetida - 2 pinches
- Urad daal - 1.5 tsp
- Channa daal - 1.5 tsp
- Green chili paste - 1 tsp
- Lemon juice - 1 tbsp
- Salt
- Grated coconut - 0.5 cup
- Chopped coriander leaves - 1 fistful
Method:
- In a little oil, season mustard seeds, asafoetida, urad daal, channa daal ('Saute' mode in IP)
- Scoop them out and set aside, along with the grated coconut
- To the same oil, add green chili paste and saute
- Add chopped snake gourd to this
- Add salt, saute and cook until softened
- In the meanwhile, in another vessel, wash and rinse the green gram daal
- Cook the green gram daal separately with one cup of water ('Soup' mode in IP)
- This daal should not cook too much, should be edible but not a soggy lump
- When the snake gourd is ready, add the cooked green gram daal and heat well
- Turn off the stove and add the seasoning, grated coconut, lemon juice and coriander leaves
- Serve hot with rice or chapati or roti
Tips and Tricks:
- Save the tender seeds from the snake gourd to make Snake Gourd Seed Chutney
- Green gram daal and snake gourd take about a similar amount of time to cook. It saves time to do them simultaneously in two vessels
- The daals in the seasoning will remain more crunchy if they are scooped out and added later along with the coconut
- Can scoop out the seasoning onto the coconut itself to save washing another vessel
- Green gram daal is cooling to the body and easy on the stomach
- The same recipe can be made with Ridge Gourd (or) Chayote
Pictures:
Final Outcome:
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