Odisha’s Parwal Korma
Ingredients
Pointed Gourd ( Parwal) -250 Grams
Potato -100 Grams
Poppy Seed (Posto)
Char Magaz ( Melon Seeds )
Onion
Garlic
Ginger
Salt & Oil as Required
Kasuri Methi
Turmeric Powder
Cumin Seeds Powder
Dry Red Chili Powder
Bay leaf
coriander powder
coriander leaf
Directions
- Ingredients : Pointed Gourd, Potato
- Remove the uppaer layer ( Skin ) of Pointed Gourd
- Slice the pointed gourd from center ( Don’t Split) [ Just mark a cut in the center of pointed Gourd ]
- Cut Potato ( Peeled) in 4 pieces
- Fine chopped Onion
- Few Garlic cloves
- For paste : take some char magaz & Poppy Seeds in a mixer grinder [Char Magaz – Dried Melon Seeds]
- Make the paste and keep aside
- In a pre-heated pan add some cooking oil
- add 1 tbsp turmeric powder
- shallow fry the pointed gourd ( Parwal )
- In the leftover oil , Shallow fry the potato
- Add some bay leaf
- 1/2 tbsp turmeric powder
- 1 tbsp red chili powder
- Add Chopped Onion and fry
- add 3-4 tbsp ginger garlic paste
- Add 1 tbsp cumin seed powder
- Add 2 tbsp coriander powder
- Add salt as required
- add 1/2 cup water to avoid over cooking
- Add Fried Pointed Gourd & Potato ( Parwal )
- Add 1 cup water
- After Boiling starts add paste of Charmagaj & Poppy Seed
- Add Kasuri Methi
- Add Powder of Dry Roasted Cumin Seed and Red Chili
- Add Coriander leaves and serve
- Parwal korma ready to serve
Recipe Video
Notes
- keep flame at low for better result
