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!
Hariyali Makai Stuffed Padwal recipe - How to make Hariyali Makai Stuffed Padwal
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For The Padwals
1/2 kg snake gourd (padwal)
1 cup boiled and crushed tender corn kernels
1/4 cup finely chopped fenugreek (methi) leaves
1/4 cup freshly grated coconut
3/4 tsp sambhar powder
3/4 tsp fennel seeds (saunf) powder
1/2 tsp chopped green chillies
3 tbsp chopped coriander (dhania)
salt to taste
Other Ingredients
1 cup tomato puree
2 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 powder
3/4 tsp garam masala
1/2 tsp turmeric powder (haldi)
2 tbsp cashewnut (kaju) paste
2 tbsp fresh cream
1 tsp dried fenugreek leaves (kasuri methi)
2 tbsp chopped coriander (dhania)
2 tbsp oil
salt to taste
For The Garnish
a few almond (badam) slivers
a little fresh cream
Method
For the padwals
How to proceed
For the padwals
- For the padwals
- Peel 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 proceed
- How to proceed
- Heat 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 serving
| Energy | 241 cal |
| Protein | 5.2 g |
| Carbohydrates | 20.6 g |
| Fiber | 4.2 g |
| Fat | 16 g |
| Cholesterol | 0 mg |
| Vitamin A | 578.9 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 0.8 mg |
| Vitamin C | 9.5 mg |
| Folic Acid | 21.6 mcg |
| Calcium | 63.1 mg |
| Iron | 2.9 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 45.3 mg |
| Potassium | 179.4 mg |
| Zinc | 1 mg |
Outbrain
I added 1 teaspoon sugar to the tomato cashew gravy after it was cooked which enhanced the taste. This recipe is awesome.