Monday, November 2, 2009

Padwal-Kanda nu shaak

The following stir fry is quite similar to my kaarela kanda nu shaak. Though the ingredients and method are almost same, the star vegetables (bitter gourd and snake gourd respectively) decide the final taste.

Padwal Kanda nu Shaak
Snakegourd with onion
1 snakegourd, chopped approx. = 2 cups
1 onion, chopped approx. = 1 cup
1 tbsp jaggery
1/2 tsp chili powder
salt to taste

1 tbsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder

1. Heat oil in a saucepan. Add all the ingredients for tempering.
2. Now, add finely chopped onion. Saute till onion is soft. Sprinkle few drops of water so the onion doesn't get stuck to the bottom of the pan. Do not add too much water at this point.
3. Add snakegourd. Add 1/4 cup water, chili powder and jaggery. Cover with a lid. Keep some water on the lid.
4. Cook for about 12 - 15 minutes till the gourd is soft.
5. Add salt. Let the water evaporate if necessary.

Note -
1. This shaak is meant to be on the sweetish side. If we do not use jaggery at all, we are missing the essence of this shaak. Having said that, each person can decide the amount of jaggery per their needs.


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