Time: 25 to 30 minutes
Serves: 3 to 4 persons
Ingredients:1 and 1/2 cup Snake gourd slices (Step 2)
1 cup Soaked and sprouted Vaal beans (Step 1)
For tempering: 2 tsp oil, 2 pinches mustard seeds, 2 pinches hing, 1/8 tsp turmeric powder, 1/2 tsp red chili powder, few curry leaves
2 to 3 tbsp fresh scraped coconut
2 tbsp jaggery
Salt to taste
Other optional ingredients: 2 kokum pieces, 1 tsp Goda masala, 1/2 tsp freshly roasted crushed cumin
Method:
1) Soak 1/2 cup Vaal beans in water for 12 hours. Drain all the water. Take a clean Cotton Cloth, transfer soaked Vaal beans in this cotton cloth. Hold all the edges together. Twist the edges and tie a knot tightly. Place in warm place for sprouting for about atleast 10 hours (It may take longer in winter season). Once Vaal Beans are sprouted, loose the knot. Take a container half filled with warm water. Transfer sprouted Vaal in it and let it stand for 10 minutes. Very gently remove the skin. These beans are very delicate and can break because of harsh handling. After soaking 1/2 cup dried Vaal beans, we get 1 cup Dalimbya.
2) Cut the snake gourd lengthwise. Scrape and remove all the seeds. Make 1 cm slices.
3) Heat oil into a pan. Add mustard seeds, hing, turmeric powder, red chili powder and curry leaves. Add dalimbya and sliced snake gourd. Sprinkle some water and some salt.
4) Cover the pan and let it cook over high heat. Sprinkle few tbsp water in between to avoid sticking. Also, adding too much water reduces the curry's flavor. So, add only when it's required.
5) Check the doneness of dalimbi by pressing between thumb and index finger. If its almost done, add coconut, jaggery and salt. Also add some water. Little watery consistency tastes better than dry sabzi.
Serve hot with Chapati
Tips:
1) If you are going to use optional ingredients, then add kokum along with the snake gourd. Add goda masala and crushed cumin alongwith coconut.
2) Proportion of Dalimbya (soaked and peel vaal) and snake gourd can be changed to your preference.
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