Bagara Parwal

Name: How to cook Bagara Parwal - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
Cuisine: Us

Introduce

Chef :

Bethica Das

Bagara Parwal

#special - You must have heard of Mirchi Ka Salan and Bagara Baingan, the two signature dishes of Hyderabad. So here comes my innovative fusion dish of Parwal / Pointed Gourd, which is quite similar and has almost the same spices. The dominant ones are coconut, sesame seeds and peanuts.

Ingredient

Food ration :

3 servings

Cooking time :

20-25 minutes.

10-12

parwal / pointed gourd, slit halfway from both ends

3 tbsp.

oil

2 tbsp.

peanuts

1 tbsp.

sesame seeds

2 tbsp.

fresh grated coconut

large onion, chopped

1-2 sprigs

curry leaves

1 tbsp.

ginger-garlic paste

1/2 tsp.

turmeric powder

1 tbsp.

red chili powder

1 tbsp.

roasted coriander powder

1 tsp.

roasted cumin powder

1 tsp.

tamarind paste

1 tsp.

coriander leaves, chopped

Cooking instructions

* Step 1

Heat 1 tbsp. oil and fry the parwals till light brown. Drain and keep aside.

* Step 2

Dry roast coconut, sesame seeds and peanuts till golden in colour. Cool and grind into a powder. Keep aside.

* Step 3

Heat remaining oil and sauté the onion and curry leaves till light brown. Add the ginger-garlic paste and all the dry spices mixed some water.

* Step 4

Sauté till the oil separates. Add the ground coconut powder and fry on low flame till well combined.

* Step 5

Add 1 cup water and bring it to a boil. Add the fried parwal. Cover and simmer for 2-3 minutes on medium flame or till the gravy slightly reduces.

* Step 6

Now add the tamarind paste mixed with 1/2 - 3/4 cup water. Cover and simmer further till the oil separates.

* Step 7

Switch off the flame and transfer to a serving dish. Garnish with coriander leave. Serve with plain steamed rice, jeera rice, pulao, plain biryani, naan or tandoori roti.