Parwal / Pointed Gourd is a common and a favorite summer vegetable in the Northern regions of India. It is cooked in various ways. Today I bring to you Shahi Parwal, a seasonal veggie delight cooked in a Royal Mughlai style.
The base of the gravy is a smooth creamy texture coming from the use of yoghurt, cashew nuts and sesame seeds. Parwal lovers like me will surely love this awesome and delicious dish.
You can relish with either rice or any Indian bread. I personally prefer having it with plain steamed rice. So check out the step by step pictorial recipe to prepare it.
- 8-10 Parwal / Pointed Gourd
- 1/4 cup cashew nuts
- 2-3 green chilies
- 1/2 cup yoghurt
- 3 tbsp. oil
- 1" cinnamon stick
- 2-3 green cardamom
- 1 tsp. cumin seeds
- 2-3 bay leaves
- 4-5 cloves
- 1 tsp. ginger-garlic paste
- 1/2 tsp. roasted coriander powder
- 1/2 tsp. roasted cumin powder
- 1/2 tsp. garam masala powder
- 1 tsp. red chili powder
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tbsp. coriander leaves, chopped
Cut both ends of the parwal and make a cross slit on both ends halfway through. Marinate with a pinch of salt and turmeric powder for 5-10 minutes.
In a small bowl, mix the ginger-garlic paste and all the dry spices (except salt) along with some water and keep aside.
Soak the cashew nuts in 1/3 cup water for 10-15 minutes. Then blend along with green chilies and yoghurt into a smooth paste. Keep aside.
Heat 1 tbsp. oil in a pan and sauté the marinated parwal till light brown. Keep aside.
Add remaining oil and temper with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Sauté for a few seconds.
Then add the spice paste and sauté till the oil separates. Add the parwals and salt to taste. Give it a nice mix so that they are well coated with the spices.
Then add the spice paste and sauté till the oil separates. Add the parwals and salt to taste. Give it a nice mix so that they are well coated with the spices.
Add 1/2 cup water and cook, covered till they are tender. Now add the cashew paste and continue to simmer, covered for 4-5 minutes or till the oil separates.
When done, switch off the flame and garnish with coriander leaves. Serve with hot steamed rice, jeera rice, plain biryani or any Indian flat bread.
Cut both ends of the parwal & make a cross slit on both ends halfway through. Marinate with a pinch of salt & turmeric powder for 5-10 minutes.
In a small bowl, mix the ginger-garlic paste & all the dry spices (except salt) along with some water and keep aside.
Soak the cashew nuts in 1/3 cup water for 10-15 minutes. Then blend along with green chilies & yoghurt into a smooth paste. Keep aside.
Heat 1 tbsp. oil in a pan & sauté the marinated parwal till light brown. Keep aside.
Add remaining oil and temper with bay leaves, cinnamon, cardamoms, cloves & cumin seeds. Sauté for a few seconds.
Add the spice paste & sauté till the oil separates.
Add the parwals & salt to taste. Give it a nice mix so that they are well coated with the spices.
Add 1/2 cup water & cook, covered till they are tender.
Add the cashew paste & continue to simmer, covered for 4-5 minutes or till the oil separates.
When done, switch off the flame & garnish with coriander leaves.
Serve with hot steamed rice, jeera rice, plain biryani or any Indian flat bread.
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