Shahi Parwal / Pointed Gourd

 

              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 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. 

         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. 

Shahi Potol (Parwal / Pointed Gourd in a Creamy Sauce)

               Potol or Parwal is a common and a favorite vegetable for most of the Bengali crowd. It is cooked in various ways and is relished in many Bengali homes. Today I bring to you Shahi Potol (Parwal), cooked with yoghurt, fresh grated coconut and sesame seeds that is added to enhance the flavour.

          The base is a smooth creamy texture coming from the use of cream, yoghurt and cashew nuts, sesame seeds and coconut. This awesome and delicious dish can be relished with either rice or any Indian bread. So check out the step by step pictorial recipe to prepare it.

• 8-10 Parwals, chopped into roundels
• 3 tbsp. oil
• 1/2 tsp. cumin seeds
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 2 green chilies, slit
• salt to taste
• 1/2 cup yoghurt, beaten
• 8-10 cashew nuts
• 1 tsp. sesame seeds
• 2 tbsp. fresh grated coconut
• 1 tsp. roasted coriander-cumin powder
• 1/2 tsp. garam masala powder
• 1/2 tsp. pepper powder
• 1 tbsp. cream
• 1 tsp. coriander leaves, chopped

          Grind together cashews, sesame seeds and coconut into a smooth paste. Mix with the yoghurt and keep aside. 

          Heat 1 tbsp. oil in a pan and fry the parwals till light brown. Drain and keep aside. Heat remaining oil and temper with cumin seeds, cinnamon, cardamoms and cloves. Sauté for a few seconds.

         Add the onion and green chilies. Fry till light brown. Now add the ginger-garlic paste and all the powdered spices (except salt) mixed with a little water. Sauté till the oil separates.

          Now add the ground cashew-yoghurt mix and continue to sauté on a low flame till dry. Add the fried parwals, salt and 2 cups water. 

          Simmer, covered on a low flame till the parwals are soft and the gravy is slightly thick. While serving, drizzle some cream and garnish with coriander leaves.

                       Heat 1 tbsp. oil & fry parwals till light brown. Drain & keep aside.

                   Heat remaining oil & temper with cumin seeds, cinnamon, cardamoms & 
                   cloves. Sauté for a few seconds.

                                 Add onion & green chilies. Fry till light brown. 

                  Add ginger-garlic paste & all dry spices (except salt) mixed with some 
                  water. Sauté till oil separates.

                              Add ground cashew-yoghurt mix & sauté on low flame till dry. 

                                 Add fried parwals,

                     Add salt & 2 cups water. Simmer, covered, till parwals are soft & the 
                     gravy is slightly thick.

                                 Drizzle cream & serve, garnished.