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Recipe
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Recipe Contributed By: Anupriya Sinha, Pune |
Ingredients
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 and Tips
2. Same recipe can be used to prepare “Dahi phoolgobi” or “Dahi Baingan”, just by replacing the parval by cauliflower or brinjals respectively.
