Parwal Achari (Pointed Gourd cooked with Pickle Masala)

 

           This recipe of Parwal is cooked in an unusual way with achari masala, which is typically used with paneer. Here I have tried it with parwal and it simply tastes delicious and different than the usual parwal dalna or dolma. It is best had with phulkas / parathas. However, you may try with rice too. So check out the step by step pictorial recipe to prepare this amazing dish.

• 7-8 Parwals (pointed gourd), washed well and drained
• 3 tbsp. oil
• 1 tsp. cumin seeds
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tbsp. tomato paste / puree of 1 tomato
• 1/4 tsp. turmeric powder
• 1 tsp. salt or to taste
• 1 tsp. red chili powder
• 1 tsp. pickle masala
• 1 tbsp. coriander leaves, chopped

         

         Scrape the parwals as shown and make two cuts on both ends. 

         Heat 1 tbsp. oil in a pan and shallow fry the Parwals with a pinch of salt and turmeric powder till light brown. Keep aside.

          Heat the remaining oil and temper with cumin seeds. Sauté for a few seconds. 

          Add the onion and stir fry till light brown. 

          Add the ginger-garlic paste, turmeric powder and chili powder. Fry till the oil separates. 

          Now add the tomato paste and 2 tbsp. water. Sauté for a few seconds. 

          Then add the fried Parwals and salt. Mix well.

          Add 3/4 cup water and cook, covered, on a low flame for 4-5 minutes or till the Parwals are tender and the gravy thickens slightly.

          Add the pickle masala and give it a nice mix. 

          Garnish with coriander leaves and serve either with steamed rice or chapatti. 

       Scrape the parwals as shown & make two cuts on both ends. 

Heat 1 tbsp. oil in a pan & shallow fry the Parwals with a pinch of salt & turmeric powder till light brown. Keep aside.

Heat the remaining oil & temper with cumin seeds. Sauté for a few seconds. 

                Add the onion and stir fry till light brown. 

Add the ginger-garlic paste, turmeric powder & chili powder. Fry till the oil separates. 

Now add the tomato paste & 2 tbsp. water. Sauté for a few seconds. 

                    Then add the fried Parwals and salt. Mix well.

Add 3/4 cup water & cook, covered, on a low flame for 4-5 minutes or till the Parwals are tender & the gravy thickens slightly.

                   Add the pickle masala and give it a nice mix. 

                 Garnish with coriander leaves.

               Serve either with steamed rice or chapatti.