Parwal rasedar subzi with dahi (Pointed gourd wet subzi with yogurt)

Parwal is a summer vegetable easily available in North and Eastern India. It is known as pointed gourd, a vine plant of squash family, similar to cucumber. In many parts of South India, it was not available earlier. Parwal resembles dondakaya (kundru/gherkin/coccinia).

Parwal is easy to digest and so recommended for patients with weak digestion, jaundice etc. It is a good source of carbohydrates, vitamin A and vitamin C. Parwal contains major nutrients and trace elements like magnesium, copper, potassium etc. All these nutrients play essential roles in human physiology.

Ingredients:

•      8 or 10 parwal
•      1 medium size onion
•      2 or 3 pods of garlic
•      1/2 inch ginger
•      1 cup dahi (yogurt)
•      1 or 2 bay leaves
•      1 inch cinnamon stick
•      2 or 3 green cardamom
•      1 black cardamom
•      2 or 3 cloves
•      2 Tsp. dhania powder
•      1 Tsp. chile powder
•      1/2 Tsp. turmeric powder
•      1 Tsp. garam masala
•      Salt to taste

Directions:

1.      Wash and scrape the skin of parwal with a blunt knife. Do not peel.
2.      Remove the edges of parwal and slit like a plus sign, cut only half way on either end.
3.      Apply a little salt and turmeric powder.
4.      Apply the salt and turmeric to the parwal so that they get marinated.
5.      Peel and cut onion.
6.      Wash and clean ginger and cut into pieces.
7.      Peel garlic pods.
8.      Grind half the onion pieces along with ginger and garlic.
9.      Beat dahi and keep it.
10.      Heat oil in a thick pan.
11.      Add parwal and cook for 3 to 4 minutes.
12.      Set aside.
13.      Add cinnamon stick, cardamom, cloves and bay leaf.
14.      Cook for a minute and add onion garlic paste.
15.      Keep stirring.
16.      Add turmeric, dhania and chile powders.
17.      Mix well.
18.      Add salt and garam masala.
19.      When the onion paste is well cooked, reduce the heat.
20.      Add beaten dahi.
21.      Mix well.
22.      Add a cup of water, if needed.
23.      Keep stirring while cooking, so that curd does not split.
24.      Add the parwal and cook on a low heat.
25.      Keep mixing and cook till parwal pieces are soft to touch.
26.      Transfer to a serving dish and garnish with cilantro.
27.      Very tasty dish which can be eaten with rice and roti.