Parwal or pointed gourd is seasonal vegetable popular in North India, it looks similar to Tindora. Parwal Puli Curry is an authentic dish prepared in the northeast part of India. So here is the authentic Oriya style recipe that will make your family and guests ask for more.
- Cut parwal into small pieces and keep aside.
- In a pan, add ajwain, cumin seeds, fennel seeds, coriander seeds, melon seeds, ginger, garlic and saute it.
- Then grind the mixture to a fine paste by adding little water and keep aside.
- In a pan, add coconut oil, red chillies, curry leaves, chopped onion, turmeric powder, salt (to taste) and saute it.
- Add parwal pieces, water in small quantities and let it cook by stirring occasionally for about 3 minutes.
- Now add prepared paste and stir fry for about 2 minutes and then cook with closed lid for another 10 minutes.
- Add red chili powder, tamarind pulp to the same pan and cook it well.
- At last, garnish with chopped coriander leaves, coconut milk and cook it.
Now Serve Parwal Puli Curry with hot rice or roti.