Main Course

PARWAL SABJI I POINTED GOURD MASALA

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So easy yet so tasty! This is how my mother-in-law makes and I love it this way!

INGREDIENTS:
250 Grams Parwal
1 Tbsp Mustard Oil
1 Tsp Cumin Seeds
1 Tsp Turmeric Powder
1 Tsp Red Chilli Powder
1 Tsp Coriander Powder (Optional)
Salt to Taste

METHOD:

  • Wash and chop off the edges of the Parwal. Now slice them into halves and halve them again. So you’ll have 4 pieces of each Parwal. Discard any black or brown tough seeds. You can scrape them off or take them out with the help of a pointed knife.
  • In a pan, heat Mustard oil. You can use regular oil but taste is always better with Mustard oil.
  • When the oil starts to smoke, add Cumin Seeds and let it splutter.
  • Lower the flame and add Parwal and mix well.
  • Stir and sauté for 1-2 minutes.
  • Cover with a lid and cook on low flame stirring occasionally until they soften. You can do a sample taste test to see if they are cooked. Takes around 5-10 minutes.
  • Add Salt, Turmeric Powder and Chilli Powder. You can also add Coriander Powder.
  • Mix well and cook for another 1-2 minutes covered.
  • Switch off the flame and serve hot with Rice or Rotis.
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