Parwal

parwal (pointed gourd) (about 250 grams) • paneer (about 100 grams) • large onion • garlic cloves • green chilies • tomato • small piece ginger • whole cumin seeds • turmeric powder • ground cumin • ground coriander • Kashmiri red chili powder •

cooked rice (about 1 cup or 200 grams) • mixed lentils (toor, moong, and masoor) (about 1/2 cup or 100 grams) • pointed gourd (parwal) (about 250 grams, for masala parwal) • eggplant (about 300 grams, for the vegetable dish) • potatoes (about 200 grams) • radish • fresh mint leaves (for chutney) (about 10 grams) • fresh cilantro leaves (about 20 grams) • chopped raw mango (about 50 grams) • green chilies • Salt, to taste • cucumber (for salad) •

carrots • bell peppers • green beans • pointed gourds (parwal) • cauliflower florets • cabbage • potato • green peas • onion • tomatoes • green chilies • ginger •

pointed gourds (parwal) • potatoes • soaked chickpeas • each turmeric, coriander, cumin, black pepper, and red chili powder • mustard oil • panch phoron (Bengali five-spice mix) • dried red chili • asafoetida (hing) • Salt, to taste

sevai (vermicelli) • ghee • cashews (25 grams) • almonds (25 grams) • raisins (25 grams) • milk (600 ml) • sugar • cardamom pods • saffron • tomatoes, finely chopped • oil • cumin seeds •

Govind Bhog rice (or substitute with any short-grain aromatic rice) • split yellow moong dal (about 2 1/2 cups) • peanuts (about 2/3 cup) • raisins (about 1/3 cup) • coconut (about 1/2 cup), grated or chopped • bay leaf • cinnamon stick • cloves • ghee (about 1/2 cup) • salt (about 3 tablespoons) • turmeric powder • potatoes •