Parval/Parwal or Pointed gourd makes for an interesting accompaniment for several dishes and goes well with other vegetables such as potato, etc.It's a rich source of Vitamin A & C, plus carbohydrates.
This is a gravy dish that my mother made at home and was perfect as a side-dish for chapatis.
PARVAL GRAVY
Ingredients :
Parval - 500 gms
Tomato - 1
Small onions - 2
Curds - 1/2 cup
Mawa - 100 gms
Red chillies - 2
Haldi - 1 tsp
Garam masala - 1/2 tsp
Chilli pwd - 1 tsp
Ginger - 1" piece
Ghee - 2 tsps
Salt to taste
Water - 1 cup
Method :
1. Wash, peel and slice parval lengthwise.2. Grind onions and ginger to a paste. Puree tomato.
3. Heat oil and/or ghee in a pan, Add the onion-ginger paste, whole red chillies and cook till light brown.
4. Add parval, curds and fry for a while
5. Add tomato puree, chilli powder, salt and haldi. Cook till parval becomes tender.
6. Add boiling water, top with mawa and garam masala. Transfer this mix to a pressure cooker and cook with whistle on, just till full pressure is built up, but the whistle does not go off. Reduce flame and leave for 4-5 mins, then remove.
7. Serve hot garnished with coriander leaves.
Must try
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