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This is a traditional Bengali recipe, where parwal / pointed gourd is cooked with a medley of spices in a mustard-cashew based gravy. The gravy is on the thicker side and is typically served as a main course either with any form of rice or any type of Indian bread.
Deliciously amazing!
Grind together mustard seeds, cashew, coconut, garlic, ginger and green chilies. Keep aside.
Heat 1 tbsp. oil and fry the parwals till light brown. Drain and keep aside.
Heat 2 tbsp. oil and temper with bay leaves, dry red chilies and panch phoron. Allow it to splutter.
Add the onion and fry till light brown.
Add the fried parwals, ground paste, salt and turmeric powder. Mix well.
Add 1-2 cups water. Bring it to a boil and simmer, covered, till the veggies are soft and the gravy turns slightly thick.
When done, switch off the flame. Add the remaining mustard oil and coriander leaves.
Serve with rice or chapatis.
SERVING: 4
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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