Parwal (Pointed Gourd) Ghee Roast

 

          For all the Parwal lovers out there, I would like to share a vegetarian version of Mutton Ghee Roast, a very popular Mangalorean delicacy. I made use of the same freshly ground spices that goes into making the non-veg. version. The combination of the parwal (pointed gourd) and the spicy-tangy masala is simply awesome and delicious. 

          This fiery side dish is cooked in ghee for a rich flavour. It can be relished with steamed rice, jeera rice, pulao, plain biryani, paratha or just plain chapatti. So do give it a try by following a step by step pictorial recipe to prepare it.

• 8-10 Parwals, scraped and cut into half
• 1" ginger
• 3-4 garlic cloves
• 3 tbsp. ghee
• 1 sprig curry leaves

Dry roast - 

• 1 tbsp. coriander seeds
• 1 tsp. cumin seeds
• 1 tsp. fennel seeds
• 1/2 tsp. peppercorns
• 1/2 tsp. fenugreek seeds
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 3-4 whole red chilies
• 8-10 Kashmiri red chilies

           Grind all the dry roasted ingredients into a fine paste along with ginger, garlic and some water. Marinate the parwals with a pinch of salt and turmeric powder for 10 minutes.

          Heat 1 tbsp. ghee and sauté the parwals till light brown. Drain and keep aside. Heat remaining ghee and fry the ground paste till the oil separates.

          Now add the parwals, curry leaves and salt. Mix everything well and add 1/2 cup water. Cover and simmer on a low flame till done. 

          Serve as a side dish with steamed rice, jeera rice, pulao, chapatti, paratha or any type of flat bread.

                    Marinate parwals with a pinch of salt & turmeric powder for 10 minutes.

                        Heat 1 tbsp. ghee & sauté parwals till light brown. Drain & keep aside. 

                                  The ground paste.

                         Heat remaining ghee and fry the ground paste till the oil separates.

                                 Add the parwals, curry leaves and salt. Mix everything well.

                               Add 1/2 cup water. Cover and simmer on a low flame till done. 

                      Serve as a side dish with plain steamed rice, jeera rice, pulao, chapatti, 

                      paratha or any type of flat bread.

Ghee Arbi (Colocasia) Roast

          These are some yummy small bites of arbi (colocasia) mixed with some spices and shallow fried in ghee. It is spicy, tangy and full of flavour coming from the use of ghee. It is a great winter special as ghee tends to keep us warm from within. Enjoy as a snack, appetizer or as a side dish with curd rice, sambar rice, dal-chawal or chapati. So do give it a try and it will be a sure hit for all vegetarians and picky eaters. 

• 500 gms. arbi (Colocassia) boiled & sliced
• salt to taste
• pinch of turmeric powder
• 1 tsp. red chili powder
• 1 tsp. sambar powder
• 1/2 tsp. coriander powder
• 1-2 sprig curry leaves
• 2 green chilies, slit
• 1 tsp. lime juice
• 3-4 tbsp. ghee

          In a bowl, marinate the boiled arbi with all the ingredients (except curry leaves, green chilies, lime juice and ghee) and leave aside for 30 minutes.

          Heat ghee in a pan and stir fry the marinated arbi on both sides till done. Add the curry leaves and green chilies. 

          Sauté for a few seconds and switch off the flame. Sprinkle lime juice and serve as an appetizer or as a side dish with rice or chapatti.