Parwal Achari
by BETHICA DAS

Parwal cooked in an unusual way with achari masala. Achari masala is very much used with paneer generally. But here i have tried it with parwal and it simply tastes delicious and little different than the usual parwal dalna or dolma. Best had with phulkas/parathas.

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Parwal Achari recipe - How to make Parwal Achari

To Be Blended Into Achaari Powder
1 tbsp roasted cumin seeds
1 tbsp roasted onion seeds
1 tbsp roasted fennel seeds (saunf)
1 tbsp mustard seeds ( rai / sarson)
1 tbsp roasted fenugreek (methi) seeds

Other Ingredients
8 to 10 pointed gourd (parwal)
1/2 tsp panch phoran seeds
1/4 cup chopped onions
1 tbsp ginger-garlic (adrak-lehsun) paste
1 tbsp tomato puree
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
1/2 tsp garam masala
1 tbsp achaari powder , recipe above
salt to taste
4 tbsp oil
1 tbsp chopped coriander (dhania)

Method

Scrape the parwals and cut them lengthwise (each parwal into four pieces).
Heat 2 tbsp oil in a kadhai and shallow fry the parwals till light brown. Keep aside.
Heat the remaining oil in the same kadhai, add the powder and saute for 20 seconds.
Add the onions and saute till light brown.
Add the ginger-garlic paste, turmeric powder, tomato puree, garam masala and chilli powder mixed with a little water.
Fry till oil separates.
Now add the fried parwals, salt and 1/2 cup water, mix well and cook, covered on a slow flame till the parwals are soft and dry.
Add the achari masala, stir for a minute and serve, garnished with coriander leaves.