Parwal (Pointed Gourd) Ghee Roast

Name: Parwal (Pointed Gourd) Ghee Roast
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 8-10 Parwals, scraped and cut into half; 1 " ginger; 3-4 garlic cloves; 3 tbsp. ghee; 1 sprig curry leaves; Dry roast -; 1 tbsp. coriander seeds; 1 tsp. cumin seeds; 1 tsp. fennel seeds; 1/2 tsp. peppercorns; 1/2 tsp. fenugreek seeds; 1 " cinnamon stick; 2 green cardamoms; 4 cloves; 3-4 whole red chilies; 8-10 Kashmiri red chilies

Bethica Das @kitchen_flavours

Sharjah (UAE)

#ssp - For all the Parwal lovers out there, I would like to share a vegetarian version of Mutton Ghee Roast, a very popular Mangalorean delicacy. I made use of the same freshly ground spices that goes into making the non-vegetable. version. The combination of the parwal (pointed gourd) and the spicy-tangy masala is simply awesome and delicious.

This fiery side dish is cooked in ghee for a rich flavour. It can be relished with steamed rice, jeera rice, pulao, plain biryani, paratha or just plain chapatti.

Bethica Das @kitchen_flavours

Sharjah (UAE)

This fiery side dish is cooked in ghee for a rich flavour. It can be relished with steamed rice, jeera rice, pulao, plain biryani, paratha or just plain chapatti.

Saved

Ingredients

30 minutes

4 servings

8-10Parwals, scraped and cut into half
1" ginger
3-4garlic cloves
3 tbsp.ghee
1 sprigcurry leaves
Dry roast -
1 tbsp.coriander seeds
1 tsp.cumin seeds
1 tsp.fennel seeds
1/2 tsp.peppercorns
1/2 tsp.fenugreek seeds
1" cinnamon stick
2green cardamoms
4cloves
3-4whole red chilies
8-10Kashmiri red chilies

Saved

Steps

30 minutes

1

Grind all the dry roasted ingredients into a fine paste along with ginger, garlic and some water. Marinate the parwals with a pinch of salt and turmeric powder for 10 minutes.
2

Heat 1 tbsp. ghee and sauté the parwals till light brown. Drain and keep aside. Heat remaining ghee and fry the ground paste till the oil separates.
3

Now add the parwals, curry leaves and salt. Mix everything well and add 1/2 cup water. Cover and simmer on a low flame till done.
4

Serve as a side dish with plain steamed rice, jeera rice, pulao, chapatti, paratha or any type of flat bread.