Here is a delicious tangy and a mustardy flavoured parwal (pointed gourd) curry that is bursting with flavours. It is a simple dish without any tempering. Just mix everything and slow cook to perfection. I have added some chopped raw mangoes for the tanginess and also added kasundi (store bought mustard paste). But you can always use homemade mustard paste. So check out the step by step pictorial guide to prepare it.
- 8-10 Parwals (Pointed gourd), scraped & sliced lengthwise
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tbsp. red chili powder
- 2-3 tbsp. mustard oil
- 1 tsp. nigella seeds
- 2-3 tbsp. coriander roots, chopped
- 2-3 green chilies, chopped
- 1 onion, chopped
- 1 small raw mango, chopped
- 2 tbsp. kasundi / mustard paste
- handful of coriander leaves, chopped
In a bowl, mix together all the above mentioned ingredients (except coriander leaves). Cover and keep aside for 25-30 minutes.
Heat a pan and transfer the parwal mix to it. Cover and cook on a very low flame till done and till the parwals turns soft.
Keep stirring at intervals and sprinkle water as and when needed to keep it moist. When done, add the coriander leaves and give it a stir. Serve this chorchori with hot steamed rice or chapattis.
Srape parwals alternately & cut them lengthwise.
Mix with all ingredients (except coriander leaves).
Heat oil & cook on a very low flame till done ......
...... stirring & sprinkling water at intervals.
When done, add coriander leaves & mix well.
Serve with hot steamed rice or chapattis.
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