Parval Kurma

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Parval Kurma

How long it takes – 45 minutes

Number of servings –  3 people

Parval is Point gourd in English and Ghointa in Konkani.  I have already put up Stuffed Parval, Shallow-fried Parval and today I would like to put up Parval kurma which is a Bengali recipe. Parval is  a popular veggie in Calcutta.  It is available only for a couple of months in other places but available in plenty in North eastern part of our country.  Parval kurma tastes great in combination with potatoes.  Here it is.

What you need to have:

1. Point Gourd   – 6-8

2. Cooked potatoes – 2-3

Fresh Point gourd (Parval)

Ingredients of Seasoning:

1. Tomato (medium )  -1

2. Onions (medium) – 2

3. Ginger-Garlic paste – 1 Teaspoon

4. Cumin seeds – 1 Teaspoon

5. Turmeric powder – Teaspoon

6. Chilli powder – 1 Teaspoon

7. Garam masala powder – 1 Teaspoon

Ingredients of Seasoning

Ingredients of Wet Masala:

1. Fresh grated coconut  – 2 Tablespoons

2. Dhania-Jeera powder – 2 Teaspoons

3. Poppy seeds – 1 Teaspoon

Ingredients of Wet Masala

What you do with what you have:

1. Wash, peel and chop onions lengthwise, and chop tomatoes and keep it aside as shown in image-2.  Also prepare ginger-garlic paste.

2. Place a cooker with washed and peeled potatoes in it and cook it till smooth.  When done, chop it into pieces.

3. Wash and chop point gourd lengthwise on removing the seeds if any. Wash and cook potatoes in the cooker till smooth.

Cooked potato and chopped Point gourd

4. Place a skillet on medium flame with 4 Teaspoons of cooking oil in it on medium flame. When heated add cumin seeds to it. When it splutters add chopped tomatoes from step-1 to it and fry it till mushy; add required quantity of salt to the dish. When done add chopped onions as well from step-1 to it and stir well. When onions turn transparent, add ginger -garlic paste from step-1 to it and stir well.  Add chopped Parval from step-2 to it and cook till done closing it with a lid and stiring it at intervals.

Parval being cooked in seasoning

5. Add chopped potatoes from step-2 to it and stir well. Now add chilli powder, turmeric powder and garam masala powder to it and mix well.

6. Grind the ingredients of wet masala in the mixer adding water in steps to a fine consistency and add it to cooked parval-potato mix.

Wet masala being added to the cooked vegetables

7. Add required quantity of water to bring it to the required pouring consistency and check for salt. Finally garnish with chopped coriander leaves. Serve hot with puri or chapati.  Yummmmmmmmm!

Ready to serve Parval Kurma

How long it takes – 45 minutes

Number of servings –  3 people

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5 thoughts on “Parval Kurma

    anjelina said:
    January 14, 2011 at 7:45 am

    i luv the Tindora Fry crispy n yum. the masala curry too looks delicious.

    Dinkar said:
    January 23, 2011 at 11:35 pm

    Hi Pratibha:

    We made this for dinner yesterday and as you mentioned in the recipe, it was Yummmmmmmmm!

    regards
    Dinkar

      prathibalrao responded:
      January 24, 2011 at 10:14 am

      Hi Dinkar,

      Its long time i have heard from u. So thanx a lot 4 ur fed back!!!!!

    hpsarathy said:
    March 29, 2011 at 9:20 am

    Hi Ma,

    Made this for lunch over the weekend. We used frozen parval, and de-seeding it was the only tedious part. It was a really nice, and different dish. The parval gives the kurma a very different taste. For some reason, the husband thought that the masala tasted like Maggi Masala 😀
    While cooking, I had this idea – Can we use tindura to make this kurma?

    Haru.

      prathibalrao responded:
      March 29, 2011 at 6:17 pm

      Hi Harini,

      Tindura for this dish i really can’t imagine how it would turn out for this dish. Tindura only if tender is tasty, else it turns tangy with full of seeds and pulp.

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