Dahi parwal

                                                                        DAHI PARWAL

INGREDIENTS

• Tender Parwal [ Pointed gourd ] – 250 gms
• Curd – ¾ cup not sour
• Onion paste – 1 medium onion
• Ginger garlic paste – 1 tsp
• Turmeric – ¼ tsp
• Red chilli pwdr – 1tsp
• Coriander pwdr – 1 tsp
• Garam masala pwdr – ½ tsp
• Kalonji + mustard seeds + jeera + fenugreek seeds + fennel seeds – 1 tsp
• Salt to taste
• Oil – 1 or 1 ½ tbsp
• Oil to deep fry or shallow fry the parwal

PREPARATION

Wash and wipe the parwal .Peel the skin and chop it .Discard seeds if any . Deep fry or shallow fry till soft  [ 2 – 3 mins ,don’t burn it ] .Drain and keep aside .

**** you can also use it whole by just giving few slits all over .

METHOD

Heat oil in a pan ,add Kalonji + mustard seeds + jeera + fenugreek seeds + fennel seeds and fry .[should not burn ]

Add onion paste and fry till brown .

Add ginger garlic paste and fry till raw smell leaves .

Add red chilli pwdr + turmeric pwdr + garam masla pwdr + coriander pwdr + salt and fry .

Add ½ cup water and mix well .

Once the water starts boiling , add the fried parwal and cook for a min .

Allow it to boil .

Add the curd and mix well .

Simmer on low flame till oil floats .

Serve with any Indian bread or rice  as a side dish .

*** You can sprinkle a generous pinch of kasoori methi pwdr in the end and mix it well . [optional ]

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