Parwal (pointed gourd) – 500 gm
Oil – 1 tbsp
Bay leaf – 1-2
Green cardamom – 3-4
Cloves – 7-8
Cinnamon – 2 (1” sticks)
Garam masala powder – ¼ tsp (optional)
Red chili powder – as desired
Turmeric powder – ½ tsp
Salt – as per taste
Water – 1 ½ cup or as desired for the gravy
To be blended together:
Curd – 2 tbsp
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Green chili – 2-3 as desired (chopped)
Ginger – 1 ½ “ pc (julienned)
Method of Preparation
1. Blend together curd and spices, and keep aside.
2. Peel the parwals and cut each into two pieces. Wash and keep aside.
3. Heat oil in a kadai and sauté the parwals till lightly browned.
4. Drain and keep aside.
5. Heat the remaining oil and add the whole spices. Fry for 2-3 secs.
6. Add the sauteed parwals, add turmeric powder, salt and chili powder. Saute for 2-3 secs and add water.
7. Bring to boil, then simmer till the parwals are almost done.
8. Switch off heat, wait for 2-3 minutes and then add the blended masala.
9. Switch on heat and bring to boil, stirring continuously. Simmer uncovered for 7-8 minutes or till the gravy thickens. Stir intermittently. Add garam masala if desired, and mix.
10. Remove from heat and serve hot with steamed rice.
Notes & Tips
1. This is a lightly spiced aromatic dish of Parwal. It goes very well with steamed rice or even roti/ paratha.
2. Same recipe can be used to prepare “Dahi phoolgobi” or “Dahi Baingan”, just by replacing the parval by cauliflower or brinjals respectively.