By Shreya Sarpal
January 13, 2026
Soft padwal bhaji cooked with onions and green chillies, lightly spiced and sautéed the way it’s made at home. Finished with fresh coriander, it’s simple, filling, and full of everyday flavour.
250g padwal / ivy gourd 1 finely chopped onion 2 slit green chillies ½ tsp turmeric Powder ½ tsp red chilli powder 1 tsp coriander powder 1 tsp mustard seeds Salt to taste 2 tsp Oil Fresh coriander for garnish
Heat oil in a pan over medium flame, add mustard seeds, and wait until they splutter. Sauté onions and green chillies until golden and fragrant.
Add turmeric, red chilli, coriander powder, and salt; stir to coat evenly.
Mix in sliced padwal, tossing thoroughly so each piece is coated.
Cover and cook on low-medium heat for 10-12 minutes, stirring occasionally until tender yet slightly crisp.
Garnish with fresh coriander, serve hot with roti or steamed rice.