Maharashtrian cuisine is one with a huge variety and many secrets still waiting to be discovered. With influences from Goa to the south and from Gujarat to the north, the food in Maharashtra is extremely nuanced and changes drastically from region to region, sometimes even from village to village.
A side salad or raita is commonly found in almost every Indian meal, and in Maharashtra, it’s known as Koshimbir. This dish is usually a mixture of fresh, raw vegetables, yoghurt and spices designed to accentuate and accompany rich dishes. One less appreciated koshimbir is Padwalachi Koshimbir, a salad made with Padwal, or Snake Gourd.
Snake gourd is highly nutritious and a rich source of dietary fibres which help regulate digestion. It also contains a large amount of Vitamin C and Vitamin E which clear the skin and promote healthy hair growth. The antioxidants in snake gourd can also help in removing free radicals in the body and improve cell regeneration.
This fresh and yummy koshimbir is a great way to add health to your daily meals with very little effort.
Ingredients
- 100 gms Snake Gourd
- 50 gms moong dal
- ¼ tsp cumin powder
- 1-2 green chillies
- ⅓ cup of grated coconut
- 5 tbsp chopped coriander
- Lime juice, to taste
- Sugar, to taste
Method
- Soak the moong dal in water for an hour.
- Clean the gourd thoroughly. Wash, peel and remove the seeds and then grate it.
- Pound the green chillies into a rough paste with half of the chopped coriander.
- In a hot pan with some oil, saute the dal and add then add the cumin and chilli paste.
- Drain the moong dal and add it to the pan.
- Now add the grated gourd, and sugar and saute together for 5 minutes.
- Remove the pan from the heat, add the coconut, remaining coriander leaves, lime and salt to taste before serving.