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Tuesday, 9 December 2014

Keema Parwal (Pointed Gourd & Mutton Mince Curry)


          This is a semi-dry preparation of Parwal cooked with mutton keema. Instead of stuffing the keema in the parwals, as it is done in Potoler Dolma (Bengali recipe), I tried out this way. The end result was very delicious. It can be had both with rice or with naan / chapatti. For a veggie version, it can be cooked with mushrooms, soya granules or rice.





  • 10 Parwals, chopped into roundels
  • 250 gms, mutton mince
  • 3 tbsp. mustard oil
  • 1-2 bay leaves
  • 2-3 cardamoms
  • 4-5 cloves
  • 1" cinnamon stick
  • 2 onions, chopped
  • 1 tsp. 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 tsp. roasted coriander-cumin powder
  • 1 tsp. ghee (clarified butter)
  • 1 tsp. coriander leaves, chopped




          Heat 1 tbsp. oil in a pan and saute the parwals till light brown. Drain and keep aside. Heat the remaining oil and temper with the bay leaves, cinnamon, cardamoms and cloves.

          Add the onion and saute till light brown. Then add the ginger-garlic paste, coriander-cumin powder, turmeric powder, red chili powder and the garam masala powder mixed with a little water.

          Fry till the oil separates from the sides of the pan. Add the mince and salt and continue to fry on low flame till the moisture evaporates.

          Now add the fried parwals and 2 cups water. Cover and cook on medium flame till the parwals are soft and the gravy turns thick. Serve, garnished with coriander leaves.







       











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