Panchratni Dal

              The classic Panchratni Dal - a gem of a dish with typically five lentils, combined with spices and served with rice or Indian breads. Make it even more classic by serving some cut onions and green chilies on the side!!!

PANCHRATNI DAL

Ingredients :
Lentils :
Bengal gram (Chana Dal) - 60 gms
Whole Black gram ( Urad dal) - 60 gms
Split pigeon peas ( Arahar dal) - 30 gms
Split green gram (Moong dal) - 60 gms
Split red lentil ( Masoor dal) - 60 gms
Turmeric pwd (haldi )  - 1 tsp
Asafoetida (hing) - a pinch
Curds - 1 tbsp

Salt to taste
Gravy : 
Ginger paste - 2 tsps
Onion - 1 small (ground)
Tomato - 1 big (pureed)
Chili powder - 1/2 tsp
Ground black pepper - 1/2 tsp
Cumin seeds (Jeera) - 1 tsp
Clarified butter (Ghee) - 1/3 cup
Green chilies - 2

Method : 
1. Wash the lentils together, pressure cook with enough water and turmeric powder till 3/4th done. Take care not to over cook. Remove once pressure reduces and transfer to a pan.

2. Prepare a tempering by heating 1 tbsp ghee and adding hing to it. Roast for a minute and add to the cooked lentils. Heat pan containing the lentils, add salt to taste, chili powder, black peppers, curds and let simmer.

3. Heat the remaining ghee in another pan. Add the ground onion and ginger paste and saute till light brown.

4. Add jeera, chopped green chilies and tomato puree and let cook till gravy thickens. Check for salt. Add the simmering lentils to this gravy, mix well and cover-cook for 7-8 minutes.
Remove, garnish with fresh coriander and serve hot.

Stuffed Karela in Gravy

        What's the one vegetable that tops the list of 'Least liked veggies' ??? Of course, Bitter gourd, or the humble 'Karela'!! It's always a challenge to serve the more likeable vegetables in as different and interesting variations as possible, so imagine how much the mind needs to rake up its creative juices to make the un-interesting vegetables, appealing!!
Here, I attempt a simple stuffed Karela in a basic gravy....

STUFFED KARELA IN GRAVY

Ingredients :
Tender Bitter gourd (Karela) - 2 medium
Salt - 2 tbsps
Chili powder - 1 tsp

Gravy :
Tomatoes - 3 medium
Red Pumpkin (cubed) - 1 cup
Onions - 2 medium
Ginger - 1 inch piece
Garlic - 2 to 3 cloves
Salt to taste
Oil - 2 tbsps
Cumin seeds (Jeera) - 1 tsp
Chili powder - 2 tsps
Turmeric poweder - 1/2 tsp
Garam masala - 2 tsps

Stuffing :
Crumbled paneer - 1 cup
Finely chopped spinach (palak) - 1/2 cup
Salt to taste
Chili powder - 1/2 tsp
Garam masala - 1/2 tsp

Oil for shallow frying

Method : 

1. Peel the bitter gourd to remove the ridges and make it as smooth as possible. Cut into 1cm thick roundels, scoop out to make them hollow and add to a bowl. Sprinkle a generous amount of salt and 1 tsp chili powder. Shake well and keep aside for about 10 minutes. 

2. Meanwhile, grind onions, ginger and garlic into a fine paste. Grind tomato and red pumpkin separately.

3. Wash the bitter gourd roundels well in running water and drain. Steam cook with a little bit of salt sprinkled over them, for about 10 minutes or till 3/4th tender. Keep aside.

4. Heat 2 tbsps oil in a kadhai/pan. Add jeera and let crackle. Add the onion-ginger-garlic paste along and sauté for about 2-3 minutes.

5. Add salt, turmeric pwder, chili powder, garam masala and let fry. Once the oil separates, add in the tomato-pumpkin gravy. Stir occasionally and let cook for 5 to 7 minutes more. Check for salt and turn off the flame once gravy is done.

6. For the stuffing, just keeping it simple - mix together the crumbled paneer, spinach, salt, chili powder and garam masala. 

7. Fill this stuffing inside each steamed karela round. Heat oil for shallow frying. Gently drop in the stuffed karelas and fry on low to medium heat, on both sides till golden brown. Remove and drain excess oil.

8. When ready to serve, warm the gravy. Place the fried karela on the serving plates and gently pour the gravy on top or around. Garnish with coriander.

Mirch ka Salan

Mirch Ka Salan, a typical Hyderabadi dish, the very mention of which can get our taste buds tingling!!!

Salan, or curry, is a popular base that is combined with several vegetarian and non-vegetarian options - Mirch, Gobhi, Gosht and many more, list would be endless.

[Note : The original recipe calls for Bhavnagari Chillies, but since I couldn't get those, used the Bajji Mirchi instead. The taste was just as awesome, trust me :) ]

MIRCHA KA SALAN

Ingredients :

Bajji Mirchi - 8 

Capsicum (cut into 1" long strips) - 1/2 cup (optional)

Mustard seeds - 1/2 tsp

Jeera - 1 tsp

Curry leaves - a few

Fenugreek (Methi) seeds - 1/4 tsp

Chili powder - 2 tsps

Dhaniya-Jeera powder - 2 tbsps

Tamarind (Imli) pulp - 1 tbsp

Chopped fresh coriander - 2 tbsps

Water - 2 cups

Oil - 2 tbsps

Salt to taste

Dry Masala

Roasted Peanuts - 2 tbsps

Roasted jeera - 1 tbsp

Roasted Sesame(Til) - 2 tbsps

Grind to a paste

Ginger - 1/2" piece

Garlic - 6 cloves

Onion - 1/2 cup (chopped)

Tomatoes - 1 cup (chopped)

Coconut (fresh, grated) - 3 tbsps

Method :

1. Wash and slit the chilies. De-seed and fry in oil. Or you could shallow fry in lesser oil, which is what I did! Drain and keep aside.

2. Heat 2 tbsps oil in a pan, add jeera, mustard seeds, methi seeds and curry leaves. Let crackle. Now add the ground paste and stir well. Let cook for about 2-3 minutes.

3. Add the dry masala mix to this gravy and stir again. Let cook on a medium flame till oil starts to separate. Add 2 cups water and tamarind pulp and bring to a boil.

4. Finally add the green chilies and capsicum , along with chopped coriander. Check for salt and let simmer on low till gravy thickens.

Serve "hot" :)

Mixed Vegetable Rassa (gravy)

I have fond memories of the Ganesh Chaturthi celebrations in our apartment complex in Delhi. It used to be a 11-day affair and full of fun and gaiety. On the Sunday (in between these 11 days), there would be detailed prayers-puja followed by the Mahaprasad bhog. This would consist of a delightfully simple fare of Halwa, Puris, Batata (Potato) rassa, Rice, raita and crisps. Like I said, simple, but just the fun of community eating made this no less than a grand feast. 
The Rassa wouldn't have any onion or garlic in it, as it was part of the 'Bhog' or offering to God, but yet it would have an out-of-the-world taste.
Here's the simple recipe...... 
Note : Though the original only had potatoes, I added in few more vegetables for variety and colour..so that part is completely optional.

VEGETABLE  RASSA 

Ingredients: 
Basic :
Potatoes - 2 large (cubed) 
Cauliflower florets - 1 cup 
Beans (Cut into 1" pieces) - 1/4 cup 
Peas - 1/2 cup 
Capsicum (diced) - 1/2 cup 
Tomatoes (roughly chopped) - 2 large (or 3 medium) 
Ginger (finely chopped) - 1 tbsp 
Coriander leaves - a few 
Salt to taste
Sugar - 1 tsp (optional)

Spices : 
Coriander (Dhaniya) powder - 1 tbsp 
Cumin (Jeera) powder - 1 tsp 
Garam masala - 1 tsp 
Chili powder - 1 tsp 
Turmeric (Haldi) powder - 1/4 tsp 

For seasoning : 
Oil - 1 tbsp 
Cumin seeds (Jeera) - 1 tsp 
Mustard seeds (Sarson) - 1/2 tsp 
Fenugreek seeds (Methi) - 1/2 tsp 

Method : 
1. Pressure cook the vegetables up to 2 whistles, remove and keep aside. 

2. In a pan, heat oil and add the cumin seeds and let crackle. Now add the mustard seeds and let crackle as well. Finally add the fenugreek seeds. Take care not to let them become too brown. 

3. Add the dry spice powders - Coriander powder, Jeera powder, Chili powder, turmeric powder and Garam masala. Saute for about 5 to 10 seconds. 

4. Add the chopped tomatoes along with salt, that will help them cook faster. Traditionally sugar is also added, but I opted out as I like the gravy to be spicy.

5. Once the tomatoes are done, add in the cooked vegetables and stir well. Check salt and add little water if needed (use the stock), cover and let cook on low to medium heat till the gravy is thicker and well-combined with the vegetables. This should take about 7-10 minutes. Garnish with chopped coriander leaves and serve hot with puris!!

Mixed Vegetables in gravy

Come winters and vegetable-shopping turns into a pleasure; carts laden with fresh cauliflower, bright-red carrots, greens in every shade imaginable!! Where summers would be a challenge about what to cook, winters would pose a different challenge - what to cook first !!!
Mixed vegetables in gravy remains one of my favourite dishes that mom makes, esp in winters. An assortment of rich veggies in a simple gravy, this preparation goes well with rice and Indian breads alike.

MIXED VEGETABLES IN GRAVY

Ingredients :

Cauliflower florets - 1 cup
Potatoes - 2 medium (diced)
Green Peas - 1 cup
Carrots - 2 medium (diced)
French Beans - 1 cup (chopped into 1 inch long pieces)
Knol Kohl - 1 medium (diced)

For the gravy :

Tomatoes - 2 large or 3 medium (chopped)
Onion - 2 medium (chopped)

For the spice paste :

Coriander (Dhaniya) seeds - 1 tbsp
Cumin (jeera) seeds - 1 tsp
Dry Red Chilies - 2
Grated coconut - 1 tbsp

Misc :
Green chilies - 2 medum (slit)
Salt to taste
Turmeric powder (haldi) to taste
Oil - 2 tbsps
Mustard Seeds - 1 tsp

Method :

1. Pressure cook the vegetables along with enough water, salt and turmeric powder, take care not to over-cook.

2. Grind together the dhaniya seeds, Jeera, dry red chilies and coconut to a fine paste using little water.

3. Heat oil in a kadhai and add mustard seeds. Add the slit green chilies and sauté.

4. Now add the chopped onions and fry till it loses its raw aroma. Add the chopped tomatoes, sauté a bit. Sprinkle salt and cover-cook till tomatoes are well done.

5. Add the cooked vegetables to the gravy and mix well. Stir in the ground spice paste as well. Let simmer for 5-7 minutes till the spices coat the vegetables. Check for salt and remove from heat.

Transfer to the serving dish and garnish with fresh coriander before serving.

Orange Skin Stew

Oranges are amazing therapeutic fruits and irresistibly tempting too. Remember the times when while travelling in buses and trains, or waiting at a bus stop, or even in a classroom, someone nearby would peel an orange and that would make all heads turn?? Well..that's the aromatic power of an orange!! 
I could go on about the benefits of the fruit in its pulp and juice forms, but I would like to share a recipe of a stew made using Orange skin. This stew is quite a regular feature at home whenever oranges are aplenty. 

Having one of those days when you have a sour taste in the mouth or don't feel like eating much? Try this stew and watch how your palate miraculously improves!! It goes especially well with dosas and curd rice. 

ORANGE SKIN STEW

Ingredients :

Ripe Orange skin - 1/2 cup
Green chilies - 2 (medium)
Hing - 1/4 tsp
Oil - 1 tbsp
Salt to taste
Turmeric powder (Haldi) - 1/2 tsp
Tamarind - lemon size piece
Roasted fenugreek (methi) powder - 1/2 tsp (The methi seeds should only be lightly roasted)
Jaggery - pea-size piece (optional)

Tempering :
Oil - 1 tsp
Mustard seeds (Rai) - 1 tsp

Method :

1. Gently scrape the excess fibre off the orange skin and chop them roughly into small pieces.

2. Extract tamarind juice up to 1 1/2 cups. Keep aside.

3. Heat 1 tbsp oil in a saucepan and add rai. Let crackle. Add slit green chilies and saute for a bit.

4. Add the chopped orange skin, turmeric powder, hing and saute for 2-3 minutes.

5. Pour the tamarind extract over this along with salt. Let simmer over medium flame till the orange bits are softer (approx about 10-12 minutes).

6. Add a pea-size piece of jaggery and stir till it dissolves. This is an optional step, but the jaggery not only enhances the flavour of the orange but also mellows the spice of the chilies.
If the consistency is too runny, dissolve 1 tsp rice flour in 2 tbsps water and add to the stew. Let simmer for about 5 minutes more.

7. Once the stew thickens, add the roasted fenugreek powder and stir once. Remove from fire and serve as desired.
Note : It is important not to over-roast the methi seeds as it can spoil the taste of the stew.

Paneer Capsicum Manchurian

A simple, yet tasty manchurian dish...


                                                PANEER CAPSICUM MANCHURIAN

Ingredients :

For Manchurian balls :
Paneer - 200 gms
Finely chopped capsicum - 1/4 cup
Salt and pepper to taste
Cornstarch (Weikfield cornflour) - 2 tsps
Dry Maida for dusting

For Manchurian Sauce :
Oil - 1 tbsp
Chopped Garlic - 2 tsps
Soya Sauce - 1 tbsp
Finely chopped green chilies - 2
Cornflour - 1 tbsp
Water or vegetable stock - 1 cup + 1 cup
Salt to taste

Method :

1. In a bowl mash the paneer and add the capsicum, salt and pepper to taste and the corn starch. Mix well.
2. Take small portions and roll in the dry maida.
3. Shallow fry in enough oil till golden brown on all sides. Drain oil and keep aside.
4. For the sauce, heat oil in a pan and drop in the garlic. Saute but leave them a little crunchy.
5. Add the green chilies and stir fry for 2 minutes on medium flame. Meanwhile dissolve the 1 tbsp cornstarch in 1 cup water or veg stock.
6. Add the dissolved cornstarch, soya sauce, salt to taste and a pinch of sugar. Keep stirring to avoid lumps. When the sauce is slightly thick remove from fire and transfer to the serving bowl.
7. Just before serving, place the manchurian balls on the serving plate and pour the sauce over them. Serve hot with noodles or fried rice.

Baked & Stuffed Lauki

I started out with the idea of making Bharwaan Lauki for dinner. Then got side-tracked with the idea of trying something Continental instead. Eventually decided on a mélange keeping the stuffing and spices pretty simple.

                                          BAKED BHARWAAN LAUKI (Bottle gourd)

Ingredients :
Bottle gourd (Lauki) - 1 (tender and slim)
Salt to taste
Haldi - 1/4 tsp

Stuffing :
Crumbled Paneer - 1 cup
Potatoes - 2 medium (Boiled and mashed)
Salt to taste
Crushed black Pepper to taste
Chili powder - 1  1/2 tsps
Italian herbs/ Dried Oregano - 1 1/2 tsps (Tip - Preserve the oregano sachets the Pizza guy gives you!!)

Gravy :
Tomatoes - 3 medium (Blanched and puréed)
Capsicum - 2 tbsps (chopped)
Olive oil - 2 tbsps
Salt to taste
Chili powder - 1 tsp
Italian herbs / oregano - 1 tsp

Other ingredients :
Cheese slices or grated processed cheese
Italian herbs/oregano for garnishing


Method :

1. Wash, peel and slice the bottle gourd into 1 inch thick pieces. Bring water to boil in a saucepan and add some salt and haldi. Drop in the lauki roundels and cover-cook till 3/4th tender. Do not let them become too soft. We will be baking them later. Drain the excess water and keep aside.





2. Meanwhile, to prepare the stuffing, in a bowl, mix together grated paneer, the mashed potato, salt, chili powder and herbs. Take care to leave no lumps.







3. For the gravy, heat oil in a pan and add the tomato purée. Add salt to taste, chili powder and let cook.

4. When half done, add the capsicum and let cook along with the gravy for 4-5 minutes. Again, it's ok to leave the gravy 3/4th done as we will be baking this as well. Finally, add the herbs and give it one last stir. Remove and keep aside.

5. Now let's start assembling the dish. Fill the stuffing carefully into the lauki discs. Place them on a baking dish. Pre-heat the oven @ 180 deg C.






6. Drop a spoonful of gravy on top of each lauki disc. Finally sprinkle the processed cheese or cheese slices. Bake @ 200 deg C for about 4-5 minutes. Reduce temperature to 170-180 deg C and bake for 7-8 minutes more or till cheese starts bubbling and becomes golden brown.

7. Remove from the oven and serve hot with toasted bread.

Notes : Since I use the microwave, the baking times might vary as compared to a conventional oven.

Rajma

Rajma is an Indian name for Kidney beans. But that one word is also enough to make people drool in memory of the typical Punjabi dish, which is kidney beans in rich gravy. Rajma-chaawal is a staple food in most North Indian households.
This recipe is from my mother's diary.....

                                                                        RAJMA

Ingredients :

Rajma (kidney beans) - 200 gms
Tomatoes - 2 large
Onions - 2 large
Ginger paste - 1 tsp
Haldi (turmeric powder) - 1/2 tsp
Chili powder - 1 tsp
Tamarind - 1/2 inch piece
Jeera (cumin seeds) - 1/2 tsp
Garam masala - 1/2 tsp
Chopped dhaniya (coriander)
Anardana(dried pomegranate seeds) - 1/2 tsp (optional)
Cloves - 2
Cinnamon - 1/2" piece
Cardamom pod - 1

Method :

1. Wash and soak beans overnight or for 6-8 hours.

2. Grind onions along with cloves, cinnamon and cardamom.  Blanch and grind tomatoes separately.

3. Pressure cook rajma till well done.

4. Heat oil in a pan, add jeera and let crackle. Now add the ginger paste, fry for about 2 minutes.

5. Add the onion mix and fry till it leaves its raw aroma. Now add tomato puree. Cook for a good 5 to 7 minutes. You will see the gravy gradually separating itself from the oil.

6. Finally add garam masala, mix well and pour this gravy over the cooked rajma in the cooker. Pressure cook up to 1-2 whistles.

7. Serve hot as desired.

Palak Pav Bhaji

Pav-Bhaji is a typical Mumbai street food and never goes out of fashion. In fact, once's craving for it simply increases with each serving!!

Today's dinner actually started off with me trying to convince my mother that Pav Bhaji will taste just as good with Maggi Bhuna Masala... (It's a working day and I was pressed for time, you see !! :) )
She was sceptical, but once I finished serving the Pav Bhaji...the vessel was half-emtpy in 10 minutes flat!!! Ahem, forgot to mention that I added another twist to it...here it comes...

                                                                PALAK PAV BHAJI

Ingredients :

Chopped Spinach - 1 cup
Mixed vegetables (Capsicum, Peas, Potatoes, and carrots) - 2 cups
Maggi Bhuna Masala (Gravy)- 2 packets* (see alternative method below)
Cumin seeds - 1 tsp
Chili powder - 2 tsps
Salt to taste
Pav Bhaji masala - 2 1/2 tsps
Lemon juice
Chopped onion - 1/4 cup
Chopped coriander - for garnish
Pav buns - as required

Method :

1. Blanch spinach with a pinch of salt and turmeric till the leaves turn soft. Do not discard the water. Once it cools, blend it into a puree.

2. Pressure cook the mixed vegetables with 1 tsp salt and turmeric powder. It is OK to slightly over cook the veggies as we need to mash them anyway.

3. Heat oil in a flat, wide-bottomed pan, add cumin seeds and let crackle. Add the bhuna masala contents and stir well. Let cook for about 5 minutes.

4. Add the spinach puree and stir well. Let cook again for 3-5 minutes. Add chili powder, salt to taste and finally fold in the vegetables.

5. Mash the vegetables as you go on mixing them with the gravy. Add the pav bhaji masala and add water to adjust consistency. Let cook for 5-7 minutes. Sprinkle chopped coriander and remove from fire.
Note : If you decide to prepare the bhaji well in advance, you will notice that the gravy tightens with time and you might need to add more water to re-adjust the consistency and add spices if need be.

6. Cut the pav buns in half, heat butter in a pan and lightly roast the buns. Serve with hot bhaji along with a lemon wedge and chopped raw onions.

* - If Maggi Bhuna Masala is not available, heat oil in a pan, add cumin seeds, followed by 1 tsp ginger-garlic paste. Fry for a bit, now add chopped onions or ground onion paste. Let cook for 5-7 minutes, then add chopped tomatoes or tomato puree. After stirring in the spinach puree and veggies, add 1 tbsp of tomato ketchup to add to the zing.

Paneer Koftas in Capsicum Makhani

Paneer or Indian cheese is an amazing ingredient which can be suited and adapted for most cuisines. It can be cut into blocks and used for lip-smacking Tikkas or crumbled up for dumplings served in gravy.
Paneer is an excellent source of calcium. I read somewhere that adults above the age of 40, especially women should have a bowl of fresh paneer and boiled peas salad everyday as it is a fantastic supplement of Estrogen.

How to make Paneer :

Milk - 1 ltr
Juice of 1 lemon

1. Boil milk in a heavy-bottom saucepan.
2. As it reaches boiling point, add the juice of a lemon and let the milk curdle.
3. Strain by using a muslin cloth on a strainer. If the recipe uses fresh and/or crumbled paneer, use as is. Else place in a container and refrigerate till set.
Tip : Do not discard the 'whey'; this can be used within the next 2-3 days (refrigerated) and can come in handy for preparing chapati/paratha dough, etc..

PANEER KOFTAS IN CAPSICUM MAKHANI

Ingredients :

For capsicum makhani gravy : (Or you could simply use 2 packets of Maggi Bhuna Masala - Makhani variant, if available)
Large tomatoes (blanched and peeled) - 3
Capsicum - 1 (diced)
Cloves - 2
Butter - 1 tbsp
Cumin seeds - 1/2 tsp
Ginger-garlic paste - 2 tsps
Onion - 1 large (ground)
Chilli powder - 1 tsp
Garam masala - 1/4 tsp
Kasuri Methi (dried fenugreek leaves) -1/2 tsp
Tomato ketchup - 1 tsp
salt to taste
Cream - 3 tbsps

Paneer Koftas :
Crumbled Paneer - 1 cup
Green chillies (chopped) - 2 (1 if large)
Chopped coriander - 2 tbsps
Salt to taste
Maida - 1 tbsp
Cornstarch - 1 tbsp

Other :
Chopped dhaniya - for garnishing

Method :

1. For the koftas or dumplings, blend together Paneer, green chillies, dhaniya and salt. Transfer to a bowl and add the maida and cornstarch. Mix gently and refrigerate for about 30 minutes

2. For the gravy, heat oil or ghee in a pan. sprinkle jeera and let crackle.

3. Add the ginger-garlic paste followed by the onion paste. Cook the two well. Add capsicum and cook for about 5 minutes.

4. Now add the tomato paste, chilli powder, kasuri methi, garam masala, tomato ketchup and fresh cream (in the end) and stir well. Let cook for about 7-8 minutes. Best to cover, so the aroma is retained. Take care to not let the capsicum become too soggy, but should retain some crunchiness. (I must add here that when I opened the lid, the aroma of capsicum cooked in the gravy was simply heavenly!!)

5. To prepare the koftas. prepare a paste of maida and just enough water to get a thick paste. Make small rounds of the paneer mix, dab some dry flour on your hands if the mix is sticky.

6. Dip the rolls in the maida paste and fry on medium heat till golden brown. Before doing this, always drop a small tester round into the oil to see if it breaks and paneer starts oozing out. If it does, add a little maida to the mixture to get a better binding. Strain the excess oil from the koftas and keep aside.

7. Warm the gravy. On a serving dish place the dumplings or koftas and pour the gravy gently on top. Garnish with chopped coriander.
Serve with chapatis or rice.

Stuffed Parval curry

Ingredients :
Parval (Pointed Gourd) - 1/4 kg
Tomatoes - 2 (medium)
Ginger - 1/2 inch piece
Green Chillies - 6 (ground to a paste)
Onion - 1 big (ground to a paste along with ginger)
Grated Paneer - 50 gms
Boiled & mashed Potatoes - 1 cup
Cornflour - 2 tbsps
Dhaniya pwd - 1 tsp
Haldi - 1/2 tsp
Curd - 1 cup
Bay leaves - 2
Cinnamon - 1 inch stick
Cardamom - 4
Garam masala - 1/2 tsp

Method :
1. Lightly boil the parval for about 10 mins. Cut in half and chop off the ends. Scoop off the insides

2. Combine paneer, potatoes, salt, green chilli paste and mix well.

3. Stuff the parval with this mix. Make a semi-thick paste using the flour and little bit of water. Dip the parval in this mix and shallow fry till golden brown.

4. Heat oil in a pan. Add dhaniya pwd, chilli pwd (if needed), cardamom, bay leaves and cloves. Add the onion-ginger paste. Fry for a bit till raw smell leaves the gravy.

5. Add curds, garam masala and simmer on low heat. Add water to adjust consistency if required.

6. Now drop in the fried parval pieces one by one and simmer for 5-7 minutes more. Serve hot.

Parval gravy

Parval/Parwal or Pointed gourd makes for an interesting accompaniment for several dishes and goes well with other vegetables such as potato, etc.
It's a rich source of Vitamin A & C, plus carbohydrates.
This is a gravy dish that my mother made at home and was perfect as a side-dish for chapatis.

PARVAL GRAVY

Ingredients :

Parval - 500 gms
Tomato - 1
Small onions - 2
Curds - 1/2 cup
Mawa - 100 gms
Red chillies - 2
Haldi - 1 tsp
Garam masala - 1/2 tsp
Chilli pwd - 1 tsp
Ginger - 1" piece
Ghee - 2 tsps
Salt to taste
Water - 1 cup

Method :

1. Wash, peel and slice parval lengthwise.

2. Grind onions and ginger to a paste. Puree tomato.

3. Heat oil and/or ghee in a pan, Add the onion-ginger paste, whole red chillies and cook till light brown.

4. Add parval, curds and fry for a while

5. Add tomato puree, chilli powder, salt and haldi. Cook till parval becomes tender.

6. Add boiling water, top with mawa and garam masala. Transfer this mix to a pressure cooker and cook with whistle on, just till full pressure is built up, but the whistle does not go off. Reduce flame and leave for 4-5 mins, then remove.

7. Serve hot garnished with coriander leaves.