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Monday, 6 October 2014

Parwal Achari (Parwal cooked with Pickled Masala)

       
         Parwal cooked in an unusual way with achari masala, which is very much used with paneer generally. Here I have tried it with parwal and it simply tastes delicious and different than the usual parwal dalna or dolma. Best had with phulkas / parathas.






  • 8-10 Parwals (pointed gourd)
  • 1 onion, chopped
  • 1 tbsp. ginger-garlic paste
  • 1 tsp. tomato paste / 1/2 cup tomato puree
  • 1/2 tsp. turmeric powder
  • salt to taste
  • 1 tsp. red chili powder
  • 1/2 tsp. garam masala powder
  • 1 tbsp. achari masala powder
  • 4 tbsp. oil
  • 1 tsp. coriander leaves, copped

Achari Powder (Dry roast & grind)-

  • 1 tsp. cumin seeds
  • 1 tsp. nigella seeds (kalonji)
  • 1 tsp. fennel powder
  • 1 tsp. mustard seeds
  • 1/2 tsp. fenugreek


          Scrape the parwals and cut them lengthwise (each parwal into 4 pieces). Heat 2 tbsp. oil in a pan and shallow fry the parwals till light brown. Keep aside.

          Heat the remaining oil and saute the onions till light brown. Add the ginger-garlic paste, turmeric powder, tomato paste, garam masala powder and chili powder mixed with little water.

          Fry till oil separates. Now add the fried parwals, salt and 1/2 cup water. Mix well and cook, covered on a low flame till the parwals are soft and dry.

          Add the achari masala and stir for 2 minutes. Serve, garnished with coriander leaves.









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