Dhania Parwal

Name: Dhania Parwal
Cuisine: Indian
Ingredients: 8-10 parwal (Pointed Gourd); 2 onions chopped; 2-3 garlic cloves; 1 Inch ginger chopped; 2-3 green chilies; 1 tsp radhuni (celery seeds) or cumin seeds; 1/2 cup coriander stems, chopped; 3 tbsp mustard oil; 1 tsp cumin seeds; to taste salt; 1/2 tsp turmeric powder; 1/2 tsp sugar (opt); 1 tsp coriander powder

Bethica Das @kitchen_flavours

Sharjah (UAE)

#leafygreens All Parwal lovers - Here is a dry preparation of parwal (pointed gourd) cooked in a coriander leaves based gravy. Very delicious, this side dish can be had with rice or with any Indian bread.
-

Bethica Das @kitchen_flavours

Saved

Ingredients

8-10parwal (Pointed Gourd)
2onions chopped
2-3garlic cloves
1Inch ginger chopped
2-3green chilies
1 tspradhuni (celery seeds) or cumin seeds
1/2 cupcoriander stems, chopped
3 tbspmustard oil
1 tspcumin seeds
to tastesalt
1/2 tspturmeric powder
1/2 tspsugar (opt)
1 tspcoriander powder

Saved

Steps

1

Scrape the parwal and make slits on both ends halfway through. Heat 1 tbsp. oil in a pan and fry the parwals till light brown. Drain and keep aside.
2

Grind 1 onion, ginger, garlic, green chilies, coriander stems and radhuni / cumin seeds with a little water into a smooth paste. Keep aside.
3

Heat remaining oil & temper with cumin seeds. Saute for a few seconds and then add the remaining onion. Fry till light brown.
4

Add the ground paste, turmeric powder, sugar and coriander powder. Continue to fry on a medium flame till dry.
5

Add the fried parwals and salt. Mix everything well.
6

Add 1 1/2 cups of water. Cover and simmer on a medium flame till the parwals turns soft and the gravy thickens.
7

Serve as a side dish with either rice or chapattis.