Parvals or pointed gourds are differently prepared ,the recipe that I am sharing today is a typically Bengali preparation,and goes well with steamed rice.Parvals are a summer vegetable,and this tangy gravy item also tastes best in the scorching heat of the summers
Ingredients
- About 10 parwals(pin gourd)
- 1 cup of thick yogurt
- 1 teaspoon of all purpose flour
- 6 to 7 pods of garlic
- 3 green chilies
- 1 teaspoon turmeric
- half teaspoon chili powder
- 1 teaspoon dhania(coriander) powder
- 1 teaspoon sugar
- salt as per taste
- 3 to 4 cardamom
- 1 inch piece of cinnamon
- mustard oil (preferably)
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| Wash and peel the parval well,slit the ends in crosses |
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| Take all the ingredients |
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| Add the all purpose flour to the yogurt |
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add the sugar
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mix well and keep ready
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| Add salt to the parvals and keep them ready |
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| grind the green chilies and garlic to a paste |
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| Cover and fry the parvals for nearly 5 mins |
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| This is how they should look like,there should not be moisture in them |
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In the same oil add the cardamom and cinnamon
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| Fry the garlic and chili paste till the raw smell of garlic is gone |
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| Add the spices |
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| Add the fried parvals |
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| Add one tablespoon of water while frying the spices |
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| Add in the yogurt |
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| simmer for sometime |
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| Serve with steamed rice |
Important tips-1.The whole cardamom and cinnamom can be replaced by bengali garam masala powder at the end
2.The red chilli powder is optional,but the green chillies are compulsory for the right flavour
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