Can anyone help me with recipe of \" padval\" - i think its called as snake gourd - that long green lauki type of thing?

I live in north india and i got this veg for the first time here.

If possible, I would like to know 2 types - stuffed as well as cut. I have no clue what to do with the padval.

Also, how to pick a good padval? remya replied. hi,
try out this kootu,which suits for rice. padaval SMALL2
MOONG DAL OTR TOOR DAL(ANY ONE)
salt
haldi
to grind
coconut,chilli(green)2,jeera,
for tampering
mustard
split urid
red chilli,curry leaves.oil
1.cook dalin cooker
2.cook paaval separetely with salt,haldi
3mix the 1,2
4grind coconut,jeera,chilli and mix with padaval-dal combination
5.after2 min of boiling, put some oil and put mustard, red chilly, split urid and leaves and add salt to the dish. this really give a home food taste
swati replied. Hi !

As I know the Padval should not be too thin or too fat and should not have more seeds, is supposed to be good padval.
Well, about making bhaji cut padval into small pieces (C shaped not too thin nor fat) and put them in water. Meanwhile, soak two to three spoons of moong (yellow dal) in warm water.
Now as usual in few spoon oil(when becomes hot) add mustard seeds, jeera(optional),karipatta, haldi, and a little more than usual hing. Then add a spoon of mirchi powder keeping gas mini. Add soaked dal and then cut padval. Add little water.Cover with lid, till the padval becomes soft changes colour. Add salt and little gul if required. Add Goda masala powder, if u have. Add corriander and bhaji is ready.

PAdval Bhajjjji is another option.Cut Padval in round thin pieces and dip them in the bhajji batter(same as potato bhajji) and fry, they tast yummy.
Padval pieces are used in Kadhi also.
Let me know after u try.
Swati