Hariyali Parwal

Preparation :15 mins
Cook :11 mins
Total Time :26 mins
Servings :Makes 4 servings

Ingredients :

10 tender pointed gourd (parwal)
2 1/2 tbsp oil
1 tbsp fennel seeds (saunf)
3/4 cup chopped onions
1 tsp coriander (dhania) powder
1/4 tsp chilli powder
1/4 tsp garam masala
1/4 tsp dried mango powder (amchur)
salt to taste
1/2 tsp cumin seeds (jeera)

To Be Made Into A Smooth Paste (without Using Any Water)
1 cup chopped coriander (dhania)
1/2 tbsp roughly chopped green chillies
1/2 tsp roughly chopped ginger (adrak)
1 1/2 cups curds (dahi)
salt to taste

Method :

Combine the fennel seeds and onions in a mixer and blend till smooth. Keep aside.
Heat 1 tbsp of oil in a deep non-stick pan, add the fennel seeds-onion mixture and sauté on a medium flame for 3 minutes.
Remove from the flame, add the coriander powder, chilli powder, garam masala, amchur and salt, mix well and keep aside.
Peel, wash and slit the parwals lengthwise. De-seed the parwals and fill the onion mixture into the parwals. Keep aside.
Heat the remaining 1½ tbsp of oil in a deep non-stick pan, add the cumin seeds.
When the seeds crackle, add the stuffed parwals, little salt and ¼ cup water, cover with a lid and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
Lower the flame, add the prepared paste, mix well and cook for 2 minutes, while stirring occasionally.
Serve immediately.