Recipe type: Curries
Parwal cooked in an unusual way with achari masala. Achari masala is very much used with paneer generally. But here i have tried it with parwal and it simply tastes delicious and little different than the usual parwal dalna or dolma. Best had with phulkas/parathas.
- To Be Blended Into Achaari Powder
- 1 tbsp roasted cumin seeds
- 1 tbsp roasted onion seeds
- 1 tbsp roasted fennel seeds (saunf)
- 1 tbsp mustard seeds ( rai / sarson)
- 1 tbsp roasted fenugreek (methi) seeds
- Other Ingredients
- 8 to 10 pointed gourd (parwal)
- ½ tsp panch phoran seeds
- ¼ cup chopped onions
- 1 tbsp ginger-garlic (adrak-lehsun) paste
- 1 tbsp tomato puree
- ½ tsp turmeric powder (haldi)
- 1 tsp chilli powder
- ½ tsp garam masala
- 1 tbsp achaari powder , recipe above
- salt to taste
- 4 tbsp oil
- 1 tbsp chopped coriander (dhania)
- Scrape the parwals and cut them lengthwise (each parwal into four pieces).
- Heat 2 tbsp oil in a kadhai and shallow fry the parwals till light brown. Keep aside.
- Heat the remaining oil in the same kadhai, add the powder and saute for 20 seconds.
- Add the onions and saute till light brown.
- Add the ginger-garlic paste, turmeric powder, tomato puree, garam masala and chilli powder mixed with a little water.
- Fry till oil separates.
- Now add the fried parwals, salt and ½ cup water, mix well and cook, covered on a slow flame till the parwals are soft and dry.
- Add the achari masala, stir for a minute and serve, garnished with coriander leaves.