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Hariyali Parwal, Hariyali Parwal Curry


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Hariyali Parwal

4/5 stars  100% LIKED IT    8 REVIEWS ALL GOOD

Added to 77 cookbooks   This recipe has been viewed 115850 times

Hariyali Parwal is a mouth-watering curry of stuffed parwal cooked with coriander-flavoured curds. The stuffing of fennel seeds, onions and spice powders gives the parwal a smashing flavour, which is improved further by the paste of coriander and curds that it is cooked in.


Make sure you keep the flame low after adding the curd-paste, else it will curdle. Serve the Hariyali Parwal Curry immediately upon preparation, with your favourite rotis or rice .

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Hariyali Parwal, Hariyali Parwal Curry recipe - How to make Hariyali Parwal, Hariyali Parwal Curry

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
Show me for 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
    Method
  1. Combine the fennel seeds and onions in a mixer and blend till smooth. Keep aside.
  2. 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.
  3. Remove from the flame, add the coriander powder, chilli powder, garam masala, amchur and salt, mix well and keep aside.
  4. Peel, wash and slit the parwals lengthwise. De-seed the parwals and fill the onion mixture into the parwals. Keep aside.
  5. Heat the remaining 1½ tbsp of oil in a deep non-stick pan, add the cumin seeds.
  6. 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.
  7. Lower the flame, add the prepared paste, mix well and cook for 2 minutes, while stirring occasionally.
  8. Serve immediately.


Nutrient values (Abbrv) per serving
Energy195 cal
Protein4.4 g
Carbohydrates7.6 g
Fiber1.4 g
Fat14.5 g
Cholesterol12 mg
Sodium19.7 mg

RECIPE SOURCE : Curries and KadhisBuy this cookbook
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Reviews

Hariyali Parwal, Hariyali Parwal Curry
5
Foodie #631142
 on 25 May 17 07:25 PM


superb..
Reply
Hariyali Parwal, Hariyali Parwal Curry
5
 on 13 Apr 17 02:41 PM


Hi mam , thank you for such a good recipe. Today I tried it and my family loved the aroma and taste. Love you mam !?? THANKS
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Tarla Dalal    Hi, Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
Reply
14 Apr 17 09:01 AM
Hariyali Parwal, Hariyali Parwal Curry
5
 on 08 Aug 16 09:09 AM


Hi Today i m preparing haryali parwal Your receipe says serve immediate???? Any specific reason
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Tarla Dalal    Hi Hema, The paste in this recipe has curd, so if the curd is cooked for a long time or if it is kept for long after cooking, there are changes that the gravy might get curdled. So it is important to serve this sabzi immediately.
Reply
08 Aug 16 04:23 PM
Hariyali Parwal, Hariyali Parwal Curry
5
 on 24 Jun 16 05:16 PM


Hariyali Parwal.. green creamy gravy with an aromatic flavour.. the caramalized flvour of the onions is too good.. must try recipe..
Reply
Hariyali Parwal, Hariyali Parwal Curry
5
Loves Food
 on 22 Jun 16 04:08 PM


Loved the Hariyali Parwal recipe.
Reply
Hariyali Parwal
4
Foodie #641335
 on 10 Sep 15 12:19 AM


How many grams in one cup?!
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Tarla Dalal    200 gms is one cup
Reply
10 Sep 15 02:55 PM
Hariyali Parwal
5
Foodie #639558
 on 09 Sep 15 05:45 PM


Very very very tasty.everyone simply loved it. Must try.
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Tarla Dalal    Thanks. Please continue to review recipes which you have made and loved from tarladalal.com It will help thousands of food lovers to try the recipe based on your review.
Reply
10 Sep 15 02:51 PM
Hariyali Parwal
3
Garg minakshi
 on 11 Jun 15 12:34 PM


Reply