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Presenting an unusual way of preparing snake gourd. This can be better relished with rice or chapatis.
Chef Gautam Mehrishi's Dum Parwal recipe
Cuisine

- Indian

Serves

- 4

Cooking Time

-10-15 Min

Difficulty

- Medium

Preparation Time

- 10 Min

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INGREDIENTS

  • For Filling: 5 to 6 snake gourds
  • 2 tbsp Olive oil
  • 1 to 2 tsp cumin seeds
  • 1 bay leaf
  • 1 to 2 cardamom
  • 1 to 2 cinnamon sticks
  • 4 to 5 cloves
  • 1 cup tomatoes
  • salt
  • Skin of peeled gourds
  • For Gravy: 2 tbsp clarified butter
  • 4 to 5 tsp cumin seeds
  • 1 bay leaf
  • 1½ tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • ½ tsp nutmeg powder
  • 1 tsp All ground spice
  • 1 cup chopped tomatoes
  • salt
  • water

HOW TO PREPARE DUM PARWAL

  1. 1

    Randomly chop the skin of snake gourds. Heat a little olive oil in a pan. Add a few cumin seeds bay leaf, cardamom, cinnamon sticks and a few cloves. Add the chopped skin of pointed gourds. Add the randomly chopped gourds also to this. Mix the contents with chopped tomatoes and salt and cook for three to four minutes to make the filling , Remove the seeds of the remaining gourds. Meanwhile, heat clarified butter in another pan. Add some cumin seeds to it along with turmeric powder, red chilli powder, coriander powder, a little nutmeg powder, all ground spice and salt. Add chopped tomatoes to this masala too. Mash it well. Pour sufficient water into the masala and stir it. When the filling has cooled down, fill the remaining seedless gourds with the mix. Place the stuffed snake gourds in the gravy pan and cook for 10 to 12 minutes. When the gravy becomes thick and gourds are cooked, transfer it to a serving dish. Cut the gourds into small slices and serve after sprinkling all ground spice.
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