You are here: Home > Cuisine > Indian Veg Recipes > Jain > Jain Subzi / Gravies > Hariyali Makai Stuffed Padwal Hariyali Makai Stuffed Padwal by Tarla Dalal The timid padwal is hardly given a thought when planning special menus. But with a stuffing of corn and fresh fenugreek, they are sure to leave your guests asking for more! 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Close 21 Sep 2022 This recipe has been viewed 76866 times 5/5 stars 100% LIKED IT 1 REVIEW ALL GOOD Hariyali Makai Stuffed Padwal recipe - How to make Hariyali Makai Stuffed Padwal Tags Jain Subzi / GraviesLeafy Vegetable SabzisJain Subzis Preparation Time: 20 mins Cooking Time: 20 mins Total Time: 40 mins 4Makes 4 servings Show me for servings Ingredients For The Padwals1/2 kg snake gourd (padwal)1 cup boiled and crushed tender corn kernels1/4 cup finely chopped fenugreek (methi) leaves1/4 cup freshly grated coconut3/4 tsp sambhar powder3/4 tsp fennel seeds (saunf) powder1/2 tsp chopped green chillies3 tbsp chopped coriander (dhania) salt to tasteOther Ingredients1 cup tomato puree2 bayleaves (tejpatta)2 cloves (laung / lavang)3 to 4 black peppercorns (kalimirch)1/2 tsp cumin seeds (jeera)1 1/2 tbsp besan (bengal gram flour)3/4 tsp chilli powder3/4 tsp garam masala1/2 tsp turmeric powder (haldi)2 tbsp cashewnut (kaju) paste2 tbsp fresh cream1 tsp dried fenugreek leaves (kasuri methi)2 tbsp chopped coriander (dhania)2 tbsp oil salt to tasteFor The Garnish a few almond (badam) slivers a little fresh cream Method For the padwalsFor the padwalsPeel and cut the padwals into 75 mm. (3") long pieces. Slit and carefully deseed them.Parboil the padwal pieces in salted hot water. Keep aside.Mix all the remaining ingredients and stuff the padvals. Secure with toothpicks and cook in a pan using oil till light golden and keep aside.How to proceedHow to proceedHeat oil in a sauce pan and add the bay leave, cloves, peppercorns and cumin seeds. When the cumin seeds crackle, add the besan and roast it on a low flame till the colour changes.Add tomato purée, chilli powder, garam masala, turmeric powder and cook till the oil separates. Add 1 cup water, cashewnut paste and salt and bring the gravy to a boil.Add the padwals and left over stuffing, if any, and simmer for 2-3 minutes.Add the cream, crushed dried fenugreek leaves, coriander and mix well.Serve hot garnished with almonds and cream. Nutrient values per servingEnergy241 calProtein5.2 gCarbohydrates20.6 gFiber4.2 gFat16 gCholesterol0 mgVitamin A578.9 mcgVitamin B10.2 mgVitamin B20.2 mgVitamin B30.8 mgVitamin C9.5 mgFolic Acid21.6 mcgCalcium63.1 mgIron2.9 mgMagnesium0 mgPhosphorus0 mgSodium45.3 mgPotassium179.4 mgZinc1 mg