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| Prep Time | 15 minutes |
| Servings |
people
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Ingredients
- Parval : 250 gm -
- Tomato : 3 nos -
- Green chill : 3 nos -
- Ginger : 1’’ long pieces -
- Oil : 3 tsp -
- Coriander powder : ¾ tsp -
- Turmeric powder : ¼ tsp -
- Jeera : ¼ tsp -
- Asafoetida : 2 pinch -
- Garam masala : ¼ tsp -
- Salt to taste -
- Red chilli powder : ¼ tsp -
- Garlic – 3 - 4 cloves
- Onion (chopped) : 1 medium -
Ingredients
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Instructions
- Enter Step
- Grind the spices to a fine paste.
- Parval wash and remove the edges from both sides of the gourd [parval] then peel. Cut in to medium size.
- Enter Step
- Heat oil in a pan add jeera and asafoetida.
- After jeera is roasted add onion stir until it turns translucent.
- Add turmeric powder, coriander powder and fry the spices a little in a small flame.
- Add tomato - garlic - ginger paste, red chilli powder and fry a bit.
- Enter Step
- Now add parval and salt.
- Pour ½ cup water to the curry, cover with a lid and cook for 15 minutes on a medium flame until parval become soft.
- Enter Step
- Check the curry and stir every 3 - 4 minutes.
- Now add garam masala and coriander leaves stir well.
- Enter Step
- Enter Step
- Remove into a serving bowl and serve with roti, naan as our choice.
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