Parwal with Besan Curry

Ingredients

1. Parwal/Pointed Gourd: 350 grams

2. Cumin Powder: 2 tsp

3. Coriander Powder: 2.5 tsp

4. Kashmiri Red Chilli Powder: 1 tsp

5. Salt: 2 tsp

6. Turmeric Powder: 1.5 tsp

7. Lemon: 1/4

8. Onions (Chopped): 1.5 cups

9. Cumin Seeds: 1 tsp

10. Ginger (Finely Chopped): 1 tbsp

11. Garlic (Finely Chopped): 1 tbsp

12. Green Chillies (Chopped): 2

13. Tomato Ketchup: 2 tbsp

14. Hot Sauce: 1 tsp

15. Vinegar: 1 tsp

16. Sugar: 1/2 tsp

17. Besan/Gram Flour: 4 tbsp

18. Curd/Yogurt: 3 tbsp

19. Garam Masala: 1.5 tbsp

20. Curry Powder: 1 tbsp

21. Ghee/Butter: 1 tbsp

22. Cooking Oil: As preferred

For Garnishing

• Minced Ginger

Instructions

1. Marinate Parwal:

   • Combine parwal with cumin powder, coriander powder, turmeric powder, red chilli powder, lemon juice, and salt.

   • Marinate for 5-10 minutes.

2. Fry Parwal:

   • Heat oil in a frying pan.

   • Fry marinated parwal for 5-6 minutes on medium to low heat.

3. Prepare Curry Base:

   • In another pan, heat oil and fry onions, cumin seeds, ginger, garlic, and green chillies until onions are golden.

   • Add turmeric powder, tomato ketchup, hot sauce, and a splash of water. Stir briefly.

   • Add salt, vinegar, and sugar (optional). Mix well.

4. Make Besan Mixture:

   • In a bowl, create a smooth mixture of besan and water.

5. Combine and Cook:

   • Add the besan mixture to the pan. Adjust water for desired gravy consistency.

   • Incorporate yogurt, garam masala, coriander powder, and fried parwal. Stir thoroughly.

   • Add curry powder and simmer with the lid on for 5-7 minutes on medium heat.

   • Finish with a dollop of ghee or butter.

6. Garnish and Serve:

   • Garnish with minced ginger.

   • Serve hot with rice, roti, or your favorite side dishes.

Enjoy this unique and spicy Besan Parwal Curry, a perfect blend of flavors and textures, for a delicious meal! 😊