Try out this yummy Pointed Gourd / Parwal curry that is both tangy and mustardy. It is an easy to prepare dish, that is slow cooked to perfection in a dum style. I have added a paste of raw mango, mustard, coconut and red chilies to the end product. So you get to experience a burst of flavours as you relish with hot steamed rice. So check out the step by step pictorial recipe to prepare my version of this delicacy.
- 8-10 Parwals (Pointed gourd), scraped & cut into half
- salt to taste
- 1/2 tsp. turmeric powder
- 1 onion, chopped
- 2-3 garlic cloves, chopped
- 2-3 tbsp. coriander leaves, chopped
- 2 tbsp.
- 1 tsp. nigella seeds
- 3-4 dry red chilies, soaked
- 2 tbsp. fresh grated coconut
- 1 small raw mango
- 1 tbsp. mustard seeds
Marinate the parwals with salt, turmeric powder, onion, garlic and coriander leaves for 10 minutes.
Grind the mustard, mango, coconut and soaked dry red chilies into a smooth paste. Keep aside.
Heat oil in a pan and temper with the nigella seeds. Add the marinated parwal and cook, covered on a low flame till done. Keep stirring at intervals and sprinkle water as and when needed.
Then add the ground paste and give it a toss. Cover and cook for a minute. Switch off the flame and keep it covered for 2-3 minutes.
Garnish with coriander leaves and serve with hot steamed rice or chapattis for a comfort meal.
Garnish with coriander leaves.