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Ingredient
Dhania Parwal
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Chef :
Bethica DasDhania Parwal
#leafygreens All Parwal lovers - Here is a dry preparation of parwal (pointed gourd) cooked in a coriander leaves based gravy. Very delicious, this side dish can be had with rice or with any Indian bread.
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Ingredient
2-3
garlic cloves
2-3
green chilies
1/2 cup
coriander stems, chopped
3 tbsp
mustard oil
1 tsp
cumin seeds
to taste
salt
1/2 tsp
turmeric powder
1/2 tsp
sugar (opt)
1 tsp
coriander powder
Cooking instructions
* Step 1
Scrape the parwal and make slits on both ends halfway through. Heat 1 tbsp. oil in a pan and fry the parwals till light brown. Drain and keep aside.
* Step 2
Grind 1 onion, ginger, garlic, green chilies, coriander stems and radhuni / cumin seeds with a little water into a smooth paste. Keep aside.
* Step 3
Heat remaining oil & temper with cumin seeds. Saute for a few seconds and then add the remaining onion. Fry till light brown.
* Step 4
Add the ground paste, turmeric powder, sugar and coriander powder. Continue to fry on a medium flame till dry.
* Step 5
Add the fried parwals and salt. Mix everything well.
* Step 6
Add 1 1/2 cups of water. Cover and simmer on a medium flame till the parwals turns soft and the gravy thickens.
* Step 7
Serve as a side dish with either rice or chapattis.
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