Masala Parwal Sabji (Pointed Gourd Curry)
Binjal's VEG Kitchen
Binjal's VEG Kitchen
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Ingredients

  • 250 grams Parwal
  • 1 Onion Chopped
  • 1 Tomato Chopped
  • 3-4 Garlic
  • 3-4 Cashew Nuts
  • 1 Green Chili
  • 2 tbsp Oil
  • 1 tsp cumin Seeds
  • ½ tsp Mustard seeds
  • 1-2 Bay Leaves
  • 1 tsp Red Chili Powder
  • ½ tsp Turmeric Powder
  • 1-2 tsp Garam Masala
  • 1 tbsp Coriander
  • Seeds Powder
  • 1-2 tbsp Kasuri Methi
  • 3. Then remove the cooked parwal from the kadhai and keep aside.
  • 4. In a blender add onion, tomato, ginger, garlic, cashew nuts and green chili and blend till smooth paste.
  • 5. In the same kadhai add remaining oil, cumin seeds and mustard seeds, once it gets start crackled add pinch of hing and bay leaves.
  • 6. Now add the prepared onion masala paste in it, stir it for 2
  • 7. Now add
  • 8. Masala Parwal Sabji is ready, garnish it with chopped coriander leaves, serve it with roti, paratha or dal
  • 250 grams Parwal/Padwal/Pointed Gourd
  • 1 Onion Chopped
  • 1 Tomato Chopped
  • Small piece of Ginger (½ inch)
  • 3-4 Garlic Cloves
  • 3-4 Cashew Nuts
  • 1 Green Chili Chopped
  • 2 tbsp Oil
  • 1 tsp cumin Seeds
  • ½ tsp Mustard seeds
  • 1-2 Bay Leaves
  • Pinch of Hing/Asafoetida
  • 1 tsp Red Chili Powder
  • ½ tsp Turmeric Powder
  • 1-2 tsp Garam Masala
  • 1 tbsp Coriander Seeds Powder
  • 1-2 tbsp Kasuri Methi
  • Salt

Instructions

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