Name: Dhania Parwal recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 8-10 parwal (Pointed Gourd); 2 onions, chopped; 2-3 garlic cloves; 1" ginger, chopped; 2-3 green chilies; 1 tsp. radhuni (celery seeds) or cumin seeds; 1/2 cup coriander stems, chopped; 3 tbsp. mustard oil; 1 tsp. cumin seeds; salt to taste; 1/2 tsp. turmeric powder; 1/2 tsp. sugar (opt); 1 tsp. coriander powder

ABOUT Dhania Parwal RECIPE

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.

Ingredients Serving: 4

8-10 parwal (Pointed Gourd)
2 onions, chopped
2-3 garlic cloves
1" ginger, chopped
2-3 green chilies
1 tsp. radhuni (celery seeds) or cumin seeds
1/2 cup coriander stems, chopped
3 tbsp. mustard oil
1 tsp. cumin seeds
salt to taste
1/2 tsp. turmeric powder
1/2 tsp. sugar (opt)
1 tsp. coriander powder

Instructions

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.
Grind 1 onion, ginger, garlic, green chilies, coriander stems and radhuni / cumin seeds with a little water into a smooth paste. Keep aside.
Heat remaining oil and temper with cumin seeds. Saute for a few seconds and then add the remaining onion. Fry till light brown.
Add the ground paste, turmeric powder, sugar and coriander powder. Continue to fry on a medium flame till dry.
Add the fried parwals and salt. Mix everything well and add 1 1/2 cups of water. Cover and simmer on a medium flame till the parwals turns soft and the gravy thickens. Serve as a side dish with either rice or chapattis.

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