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.