Padwal ki Sabji Without Tomato

To cook Padwal ki Sabji without tomato, start by washing and chopping 250g of snake gourd into small pieces. Finely chop 6 cloves of garlic and 1 green chili. Heat 1 tablespoon of mustard oil in a pan, add cumin seeds, and let them splutter. Then, add curry leaves, chopped garlic, and green chili, sautéing until fragrant. Mix in the chopped snake gourd and season with spices like hing, turmeric, red chili powder, cumin powder, coriander powder, and sabji masala. Cook until the snake gourd is tender, then stir in 2 tablespoons of roasted peanut powder and garnish with coriander leaves before serving.

Yes, Padwal ki Sabji is suitable for a vegan diet as it contains no animal products. The dish is made with snake gourd, spices, and mustard oil, making it a healthy and plant-based option for lunch or as a side dish.

If you can't find snake gourd, you can substitute it with other vegetables like zucchini or bottle gourd (lauki). While the flavor will differ slightly, these alternatives will still provide a similar texture and can be cooked using the same method.

To store leftover Padwal ki Sabji, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3 days. When ready to eat, simply reheat it in a pan or microwave until warmed through.

Padwal ki Sabji pairs well with steamed rice, roti, or paratha. You can also serve it alongside a cooling yogurt raita or a simple salad to balance the flavors and add freshness to your meal.