Shahi Parwal / Pointed Gourd

Ingredients

• 8-10 Parwal / Pointed Gourd
• 1/4 cup cashew nuts
• 2-3 green chilies
• 1/2 cup yoghurt
• 3 tbsp. oil
• 1 " cinnamon stick
• 2-3 green cardamom
• 1 tsp. cumin seeds
• 2-3 bay leaves
• 4-5 cloves
• 1 tsp. ginger-garlic paste
• 1/2 tsp. roasted coriander powder
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. garam masala powder
• 1 tsp. red chili powder
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander leaves, chopped

Steps

1. Trim both ends of each parwal and cut a cross slit halfway through at each end. Marinate for 5-10 minutes with a pinch of salt and turmeric powder. In a small bowl, make a paste of the ginger-garlic paste, all the dry spices except salt and some water; set aside.
2. Leave the cashews in 1/3 cup water for 10-15 minutes, then blend with the green chilies and yoghurt to a smooth paste and set aside. Heat 1 tbsp. oil in a pan and saute the marinated parwal until light brown. Set aside.
3. Add the rest of the oil. Temper the bay leaves, cinnamon, cardamoms, cloves and cumin seeds in it, sauteing for a few seconds. Add the spice paste next and saute until the oil separates.
4. Mix in the parwals and salt to taste, coating them thoroughly with the spices. Add 1/2 cup water, cover and cook until tender.
5. Add the cashew paste and leave the covered curry at a simmer for 4-5 minutes, or until oil separates. Then turn off the flame and garnish with coriander leaves.
6. Accompany the parwal with hot steamed rice, jeera rice, plain biryani or an Indian flatbread.