Parwal Achari (Parwal cooked with Pickled Masala)

       
         Parwal cooked in an unusual way with achari masala, which is very much used with paneer generally. Here I have tried it with parwal and it simply tastes delicious and different than the usual parwal dalna or dolma. Best had with phulkas / parathas.

• 8-10 Parwals (pointed gourd)
• 1 onion, chopped
• 1 tbsp. 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 tbsp. achari masala powder
• 4 tbsp. oil
• 1 tsp. coriander leaves, copped

Achari Powder (Dry roast & grind)-

• 1 tsp. cumin seeds
• 1 tsp. nigella seeds (kalonji)
• 1 tsp. fennel powder
• 1 tsp. mustard seeds
• 1/2 tsp. fenugreek

          Scrape the parwals and cut them lengthwise (each parwal into 4 pieces). Heat 2 tbsp. oil in a pan and shallow fry the parwals till light brown. Keep aside.

          Heat the remaining oil and saute the onions till light brown. Add the ginger-garlic paste, turmeric powder, tomato paste, garam masala powder and chili powder mixed with little water.

          Fry till oil separates. Now add the fried parwals, salt and 1/2 cup water. Mix well and cook, covered on a low flame till the parwals are soft and dry.

          Add the achari masala and stir for 2 minutes. Serve, garnished with coriander leaves.