Name: Parwal Ghee Roast recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 8-10 Parwals, scraped and cut into half; 1 inch ginger; 3-4 garlic cloves; 2-3 tbsp. ghee; 1 sprig curry leaves; To Dry Roast; 1 tbsp. coriander seeds; 1 tsp. cumin seeds; 1 tsp. fennel seeds; 1/2 tsp. peppercorns; 1/2 tsp. fenugreek seeds; 1 inch cinnamon; 2 green cardamoms; 4 cloves; 3-4 whole red chilies; 8-10 Kashmiri red chilies

ABOUT Parwal Ghee Roast RECIPE

For all the Parwal lovers out there, I would like to share a vegetarian version of Mutton Ghee Roast, which is a very popular Mangalorean delicacy. I made use of the same freshly ground spices that goes into making the non-veg. version. The combination of the parwal (pointed gourd) and the spicy-tangy masala is simply awesome and delicious. This fiery side dish is cooked in ghee for a rich flavour.

Ingredients Serving: 4

8-10 Parwals, scraped and cut into half
1 inch ginger
3-4 garlic cloves
2-3 tbsp. ghee
1 sprig curry leaves
To Dry Roast
1 tbsp. coriander seeds
1 tsp. cumin seeds
1 tsp. fennel seeds
1/2 tsp. peppercorns
1/2 tsp. fenugreek seeds
1 inch cinnamon
2 green cardamoms
4 cloves
3-4 whole red chilies
8-10 Kashmiri red chilies

Instructions

Dry roast all ingredients mentioned under dry roast section , allow to cool
Grind the roasted ingredients into a fine paste along with ginger, garlic and some water.
Marinate the parwals with a pinch of salt and turmeric powder for 10 minutes.
Heat 1 tbsp. ghee and saute the parwals till light brown. Drain and keep aside. Heat remaining ghee and fry the ground paste till the oil separates.
Now add the parwals, curry leaves and salt. Mix everything well and add 1/2 cup water. Cover and simmer on a low flame till done.
Serve as a side dish with plain steamed rice, jeera rice, pulao, chapatti, paratha or any type of flat bread.

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