Parwal Masala

 

          Parwal, a seasonal veggie, is my all time favourite. So check out my version of a simple and an easy homemade style Parwal curry. I gave the gravy a creamy texture to suit my palate, by adding in some milk, instead of yoghurt to the end product. It turned out real yummy and lip smacking. You can serve this dish as a main course or as a side dish with any form of rice or Indian bread.

• 7-8 parwals, scraped and slightly slit from both ends 
• 3 tbsp. oil
• 1/2 tsp. cumin seeds
• 1 onion, chopped
• 1 tbsp. ginger-garlic paste
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder 
• 1 tbsp. Kashmiri red chili powder
• salt to taste 
• 1/3 cup milk
• 1 tsp. kasuri methi, crushed
• 1 tbsp. coriander leaves, chopped

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

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

          Add the ginger-garlic paste and all the dry spices mixed with some water. Sauté till the oil separates.

          Then add the fried parwals and 1 cup water. Cover and simmer on a low flame till the parwals are almost cooked.

           Now add the milk and kasuri methi. Simmer further for 1-2 minutes. When done, switch off the flame and garnish with coriander leaves. Serve as a side dish with any form of rice or Indian bread.