Parwal Masala

 

          Parwal, a seasonal veggie, is my all time favourite. So check out my version of a simple and an easy homemade style Parwal curry. I gave the gravy a creamy texture to suit my palate, by adding in some milk, instead of yoghurt to the end product. It turned out real yummy and lip smacking. You can serve this dish as a main course or as a side dish with any form of rice or Indian bread.

• 7-8 parwals, scraped and slightly slit from both ends 
• 3 tbsp. oil
• 1/2 tsp. cumin seeds
• 1 onion, chopped
• 1 tbsp. ginger-garlic paste
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder 
• 1 tbsp. Kashmiri red chili powder
• salt to taste 
• 1/3 cup milk
• 1 tsp. kasuri methi, crushed
• 1 tbsp. coriander leaves, chopped

           Heat 1 tbsp. oil in a pan and fry the slit parwals till light golden in colour. Drain and keep aside. 

          Heat the remaining oil and temper with cumin seeds. Sauté for a few seconds and then add the onion. Sauté till light brown. 

          Add the ginger-garlic paste and all the dry spices mixed with some water. Sauté till the oil separates.

          Then add the fried parwals and 1 cup water. Cover and simmer on a low flame till the parwals are almost cooked.

           Now add the milk and kasuri methi. Simmer further for 1-2 minutes. When done, switch off the flame and garnish with coriander leaves. Serve as a side dish with any form of rice or Indian bread. 

          

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.