Dhania Parwal

          All Parwal lovers - Here is a dry preparation of parwal (pointed gourd) cooked in a coriander leaves based gravy. Very delicious, this side dish can be had with rice or with any Indian bread. But I prefer having it with plain steamed rice. To prepare this delicacy, check out the step by step pictorial recipe to prepare it.

• 8-10 parwal (Pointed Gourd)
• 2 onions, chopped
• 2-3 garlic cloves
• 1" ginger, chopped
• 2-3 green chilies
• 1 tsp. radhuni (celery seeds) or cumin seeds
• 1/2 cup coriander stems, chopped
• 3 tbsp. mustard oil
• 1 tsp. cumin seeds
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. sugar (opt)
• 1 tsp.  coriander powder

          Scrape the parwal and make slits on both ends halfway through. Heat 1 tbsp. oil in a pan and fry the parwals till light brown. Drain and keep aside.

          Grind 1 onion, ginger, garlic, green chilies, coriander stems and radhuni / cumin seeds with a little water into a smooth paste. Keep aside. 

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

         Add the ground paste, turmeric powder, sugar and coriander powder. Continue to fry on a medium flame till dry. 

          Add the fried parwals and salt. Mix everything well and add 1 1/2 cups of water. Cover and simmer on a medium flame till the parwals turns soft and the gravy thickens. Serve as a side dish with either rice or chapattis.

                    Grind 1 onion, ginger, garlic, green chilies, coriander stems & radhuni
                    / cumin seeds with some water into a smooth paste. Keep aside. 

                               Scrape parwal & make slits on both ends halfway through. 

                       Heat 1 tbsp. oil & fry parwals till light brown. Drain & keep aside.

                    Heat remaining oil & temper with cumin seeds. Saute few seconds
                    & then add remaining onion. Fry till light brown.

                  Add ground paste, turmeric powder, sugar & coriander powder. Fry on
                   a medium flame till dry. 

                                Add fried parwals & salt. Mix everything well. 

                           Add 1 & 1/2 cups water. Cover & simmer on a medium flame...... 

                                ........till the parwals turns soft & gravy thickens. 

                               Serve as a side dish with either rice or chapatis.