Thursday, November 11, 2010

Seared Masala Pointed Gourd (Parvalaa Talasaana)

In India, we get fresh, tender Pointed Gourds which are palm sized, bit sweet flavour and very tasty. They are also known as Parval. In US, the ones we get are slightly smaller, less sweet and tender as well. I made Talasaana, a Konkani style stir fry. To omit the chewy texture of these Gourds, I peeled the skin off. A good side dish to rejoice during chilly winters.

Preparation time: 5 minutes
Cooking time: 10-15 minutes

Pointed Gourd (peeled and chopped) - 1 and 1/2 cup
Garlic pods - 1-2
Red Chilli powder - 1/2 teaspoon
Turmeric powder - 1/3 teaspoon
Coriander powder - 1/2 teaspoon
Cumin powder - 1/2 teaspoon

Wash the Gourds and peel the skin. Chop them into thin strips and keep aside. In a sauce pan, heat a teaspoon of oil, season with crushed garlic. Once garlic gets seared, add the chopped vegetables. Give a good toss to get a good coating on all the vegetables. Next add the spice powders and lower the flame. Mix gently and cover with a lid. Since the Gourds are tender they'd cook fast with just little water. Sprinkle a generous hand of water and cover with a lid. Allow to cook completely. This process takes around 5-8 minutes. Once completely cooked, turn off the flame. Serve warm as a side dish.

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