Parval Kurma Curry is much liked in Bengal and Orissa. In Orissa, Parval Korma is a must for any dinner party. It is made with or without potatoes. You should make Parval Korma, you will surely love the taste.
Ingredients for Parwal Korma
Parval (snake gourd) - 250 grams (6-7 medium sized)
Tomatoes - 3
Ginger - 1 inch piece
Green chilly - 1
Oil - 2 to 3 table spoon
Cumin seeds (jeera) - ½ teaspoon
Heeng (asafoetida) - 1 pinch
Turmeric powder - 1/4 teaspoon
Coriander powder - 3/4 teaspoon
Salt - 3/4 teaspoon
Red chilly powder - half of 1/4 teaspoon
Garam Masala - half of 1/4 teaspoon
Green Coriander - 2 table spoon (finely chopped)
How to make Parval Korma
Rinse tomatoes,cut into large pieces then put them in the mixer. Wash, peel and cut ginger into large pieces. Remove the stalk of green chilly wash. Grind tomatoes, ginger and green chilies to make a fine paste.
Wash, peel then cut Parval into small pieces.
Pour oil in a frying pan to heat. Add heeng and jeera in hot oil. Once jeera is roasted add turmeric powder and coriander powder. Fry the spices a little bit then add tomatoes, green chilly and ginger paste along with red chilli powder. Fry the spices till oil surfaces. Now add Parval and fry for another 2 minutes. Add 1/2 cup water, salt and mix thoroughly. Put on the pan's lid, and cook the curry for 5-6 minutes on a low flame.
Check the curry, stir the vegetables with a spoon from top to bottom. Parval has not turned soft yet, so put the lid back and cook for 3-4 minutes. Check again and now we can see that Parval has become soft. This curry take around 15-16 minutes to prepare.
Add garam masala and green coriander, mix well. Keep some coriander leaves aside.
Delicious Parval Korma is ready, transfer curry to a bowl and garnish with coriander leaves on top. Serve Parwal Korma curry with chapatti, parathas, Nan or rice.