Saturday, May 18, 2013

Parwal ( Pointed Gourd) in Tomato- Coconut Gravy ( Satvik)

This curry  gives  the humble Parwal a very tasty avatar.  Many years ago it was shared by a Bengali Friend of mine . She had told me that there are certain occasions when Bengalis  don't eat even onion -  garlic, on those days she makes these. It's a very tasty preparation and a good option for people who prefer Satvik food.



















Ingredients : serves 4
Parwal.                 250 gms
Potato                  150 gms.  ( 2 med)
Tomato                 250 gms ( 3 med)
Green chilly           1/2
Oil                        1 tbsp+1 tsp
Bay leaf                1
Cloves.                 2 
Cumin seeds          1/2 tsp
Coconut                1/4 cup ( grated)
Ginger paste         1 tsp
Red chilly pd         1 tsp
Cumin pd              1 tsp
Coriander pd         1 tsp
Turmeric pd          1/2 tsp
Garam masala pd   1/4 tsp
Sugar                    1 tsp
Salt                       to taste
Water                   1 cup
Chopped coriander 1 tbsp

Method : 
  1. Wash and peel parwal and potatoes.
  2. Cut parwal into half lengthwise.
  3. If the seeds are even slightly hard remove them and keep them aside.
  4. Now cut each half of parwal into 3 or 4 pieces depending on the length, so each parwal  gives you 6-8 cubes.
  5. Cut potatoes also into similar sized cubes.
  6. Heat 1 tbsp oil in a non stick pan and cook both parwal and potatoes till done.
  7. You can also deep fry them but I don't for health reasons.
  8. Meanwhile blanch tomatoes and peel their skin.
  9. Grind these tomatoes  into a fine  puree with green chilly and parwal seeds.
  10. Keep the  puree aside and in the same jar grind coconut into a fine paste.
  11. Once parwal and potatoes are done , remove them from the pan.
  12. In the same pan add 1 tsp oil and add cumin seeds, bay leaf and cloves.
  13. When these turn brown tip in the tomato purée  and ginger paste.
  14. Bring it to a boil and cook covered on low heat .
  15. Mid way through add red chilly pd, coriander pd, cumin pd, turmeric pd, mix.
  16. Cook till  it thickens.
  17. Now add  1 cup water, parwal and potato pieces, sugar and salt.
  18. Bring it to a boil. Cover and cook till oil separates.
  19. Add coconut paste and garam masala  and cook for two more minutes.
  20. Remove from fire . Taste and adjust seasoning.
  21. Garnish with chopped coriander.
  22. Serve hot with an Indian bread of your choice.
Note : you can adjust the quantity of water , depending on the consistency of the gravy you want. 1 cup water gives slightly thick gravy.