Parwal / Pointed Gourd is a common and a favorite summer vegetable in the Northern regions of India. It is cooked in various ways. Today I bring to you Shahi Parwal, a seasonal veggie delight cooked in a Royal Mughlai style.
The base of the gravy is a smooth creamy texture coming from the use of yoghurt, cashew nuts and sesame seeds. Parwal lovers like me will surely love this awesome and delicious dish.
You can relish with either rice or any Indian bread. I personally prefer having it with plain steamed rice. So check out the step by step pictorial recipe to prepare it.
- 8-10 Parwal / Pointed Gourd
- 1/4 cup cashew nuts
- 2-3 green chilies
- 1/2 cup yoghurt
- 3 tbsp. oil
- 1" cinnamon stick
- 2-3 green cardamom
- 1 tsp. cumin seeds
- 2-3 bay leaves
- 4-5 cloves
- 1 tsp. ginger-garlic paste
- 1/2 tsp. roasted coriander powder
- 1/2 tsp. roasted cumin powder
- 1/2 tsp. garam masala powder
- 1 tsp. red chili powder
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tbsp. coriander leaves, chopped
Then add the spice paste and sauté till the oil separates. Add the parwals and salt to taste. Give it a nice mix so that they are well coated with the spices.
Cut both ends of the parwal & make a cross slit on both ends halfway through. Marinate with a pinch of salt & turmeric powder for 5-10 minutes.
In a small bowl, mix the ginger-garlic paste & all the dry spices (except salt) along with some water and keep aside.
Add remaining oil and temper with bay leaves, cinnamon, cardamoms, cloves & cumin seeds. Sauté for a few seconds.
Serve with hot steamed rice, jeera rice, plain biryani or any Indian flat bread.