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Saturday, 17 September 2016

Dhania Parwal


          All Parwal lovers - Here is a dry preparation of parwal (pointed gourd) cooked in a coriander leaves based gravy. Very delicious, this side dish can be had with rice or with any Indian bread. But I prefer having it with plain steamed rice. To prepare this delicacy, please check below a step by step method with pictures.





  • 8-10 parwal (Pointed Gourd)
  • 2 onions, chopped
  • 2-3 garlic cloves
  • 1" ginger, chopped
  • 2-3 green chilies
  • 1 tsp. radhuni (celery seeds) or cumin seeds
  • 1/2 cup coriander stems, chopped
  • 3 tbsp. mustard oil
  • 1 tsp. cumin seeds
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. sugar (opt)
  • 1 tsp.  coriander powder






          Scrape the parwal and make slits on both ends halfway through. Heat 1 tbsp. oil in a pan and fry the parwals till light brown. Drain and keep aside.

          Grind 1 onion, ginger, garlic, green chilies, coriander stems and radhuni / cumin seeds with a little water into a smooth paste. Keep aside. 

          Heat remaining oil and temper with cumin seeds. Saute for a few seconds and then add the remaining onion. Fry till light brown.

         Add the ground paste, turmeric powder, sugar and coriander powder. Continue to fry on a medium flame till dry. 

          Add the fried parwals and salt. Mix everything well and add 1 1/2 cups of water. Cover and simmer on a medium flame till the parwals turns soft and the gravy thickens. Serve as a side dish with either rice or chapattis.







                        Grind 1 onion, ginger, garlic, green chilies, coriander stems and radhuni
                       / cumin seeds with a little water into a smooth paste. Keep aside. 



                           Scrape the parwal and make slits on both ends halfway through. 



                         Heat 1 tbsp. oil in a pan and fry the parwals till light brown. Drain and
                         keep aside.



                       Heat remaining oil & temper with cumin seeds. Saute for a few seconds
                       and then add the remaining onion. Fry till light brown.



                      Add the ground paste, turmeric powder, sugar and coriander powder. 
                      Continue to fry on a medium flame till dry. 



                               Add the fried parwals and salt. Mix everything well. 



                             Add 1 1/2 cups of water. Cover and simmer on a medium flame 




                       till the parwals turns soft and the gravy thickens. Serve as a side dish
                       with either rice or chapattis.











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