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Friday, 28 April 2017

Parwal (Pointed Gourd) Ghee Roast


          For all the Parwal lovers out there, I would like to share a vegetarian version of Mutton Ghee Roast, which is a very popular Mangalorean delicacy. I made use of the same freshly ground spices that goes into making the non-veg. version. The combination of the parwal (pointed gourd) and the spicy-tangy masala is simply awesome and delicious. 

          This fiery side dish is cooked in ghee for a rich flavour. It can be relished with plain steamed rice, jeera rice, pulao, plain biryani, paratha or just plain chapatti. So do give it a try by following a step by step method with pictures to prepare it.








  • 8-10 Parwals, scraped and cut into half
  • 1" ginger
  • 3-4 garlic cloves
  • 2-3 tbsp. ghee
  • 1 sprig curry leaves

Dry roast - 

  • 1 tbsp. coriander seeds
  • 1 tsp. cumin seeds
  • 1 tsp. fennel seeds
  • 1/2 tsp. peppercorns
  • 1/2 tsp. fenugreek seeds
  • 1" cinnamon stick
  • 2 green cardamoms
  • 4 cloves
  • 3-4 whole red chilies
  • 8-10 Kashmiri red chilies






           Grind all the dry roasted ingredients into a fine paste along with ginger, garlic and some water. Marinate the parwals with a pinch of salt and turmeric powder for 10 minutes.

          Heat 1 tbsp. ghee and saute the parwals till light brown. Drain and keep aside. Heat remaining ghee and fry the ground paste till the oil separates.

          Now add the parwals, curry leaves and salt. Mix everything well and add 1/2 cup water. Cover and simmer on a low flame till done. 

          Serve as a side dish with plain steamed rice, jeera rice, pulao, chapatti, paratha or any type of flat bread.




  
                  Marinate the parwals with a pinch of salt & turmeric powder for 10 minutes.



                 Heat 1 tbsp. ghee & saute the parwals till light brown. Drain and keep aside. 



                                The ground paste.



                     Heat remaining ghee and fry the ground paste till the oil separates.




                          Now add the parwals, curry leaves and salt. Mix everything well. 




                              Add 1/2 cup water. Cover and simmer on a low flame till done. 








                 Serve as a side dish with plain steamed rice, jeera rice, pulao, chapatti, paratha
                 or any type of flat bread.










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