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Its good side dish for roti or naan
Published On: 18 Oct 2014
Cut green chilli in to half, cut tomato in to big pieces, garlic, peel wash and cut ginger big pieces as well.
Grind the spices to a fine paste.
Parval wash and remove the edges from both sides of the gourd [parval] then peel. Cut in to medium size.
Heat oil in a pan add jeera and asafoetida.
After jeera is roasted add onion stir until it turns translucent.
Add turmeric powder, coriander powder and fry the spices a little in a small flame.
Add tomato - garlic - ginger paste, red chilli powder and fry a bit.
Now add parval and salt.
Pour ½ cup water to the curry, cover with a lid and cook for 15 minutes on a medium flame until parval become soft.
Check the curry and stir every 3 - 4 minutes.
Now add garam masala and coriander leaves stir well.
Remove into a serving bowl and serve with roti, naan as our choice.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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