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