Bagara Parwal / Parwal Ka Salan

 

          You must have heard of Mirchi Ka Salan and Bagara Baingan, the two signature dishes of Hyderabad. So come let me share a fusion dish of Parwal / Pointed Gourd, which is quite similar and has almost the same spices. The dominant ones are coconut, sesame seeds and peanuts. 

          The gravy is extremely delicious and has a spicy and tangy flavour. It is best enjoyed with steamed rice, jeera rice, pulao, plain biryani, naan or tandoori roti. In fact they go extremely well with any form of rice or Indian bread. Parwal lovers, like me, will simply love this yummy preparation and is a must try.

• 10-12 parwal / pointed gourd, slit halfway from both ends
• 3 tbsp. oil
• 2 tbsp. peanuts
• 1 tbsp. sesame seeds
• 2 tbsp. fresh grated coconut
• 1 large onion, chopped
• 1-2 sprigs curry leaves
• 1 tbsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tbsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1 tsp. tamarind paste
• 1 tsp. coriander leaves, chopped

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

          Dry roast coconut, sesame seeds and peanuts till golden in colour. Cool and grind into a powder. Keep aside.

          Heat remaining oil and sauté the onion and curry leaves till light brown. Add the ginger-garlic paste and all the dry spices mixed some water. 

          Sauté till the oil separates. Add the ground coconut powder and fry on low flame till well combined.

          Add 1 cup water and bring it to a boil. Add the fried parwal. Cover and simmer for 2-3 minutes on medium flame or till the gravy slightly reduces.

          Now add the tamarind paste mixed with 1/2 - 3/4 cup water. Cover and simmer further till the oil separates. 

         Switch off the flame and transfer to a serving dish. Garnish with coriander leave. Serve with plain steamed rice, jeera rice, pulao, plain biryani, naan or tandoori roti.