Sunday, May 17, 2009

Garlic and Cilantro flavored Parwal Chutney in Mustard oil.

This is another version of earlier blogged Parval chutney recipe, the change is addition of  fresh Hara Dhania (cilantro) and  green chilies instead of dry red chillies. Garlic, mustard oil and fresh cilantro brings strong zesty taste to this simple Parval chutney. I am clearing old recipes from the folder, this chutney  was prepared in year 2009, publishing it today (30th December, 2015) under its original prepared date.

Garlic Cilantro flavored Parval Chutney.

Ingredients :-
  • 15-20 - Parval /Potol/pointed gourd.(slightly cut out both the ends.)
  • 6-7 - Whole garlic cloves.
  • 4-5 - Green chillies. (reduce if prefer mild heat.)
  • 1 Cup - chopped cilantro - tightly packed. (use tender stems and leaves.)
  • 2 Tb.spoon  - mustard oil. + 1 T.spoon   to pan roast parval.
  • 1 T.spoon - Aamchur / dry mango powder.
Parval Chutney Preparation Steps :-

  1. Heat a  thick bottom pan/griddle, sprinkle 1 tsp mustard oil and place whole Parwal in the pan. (slice out both the ends of each parval.) Increase flames to high, stir-fry for 2-3 minutes. You can roast parval by slicing it length wise into two or four pieces.
  2. Reduce the flames to low setting, cover pan with  lid. Roast  parval  for 10-15 minutes.Do check at intervals, flip them in the pan. Roast until charred in a few places with brown marks,  put off the gas and let them cool.
  3. In a blender make a fine paste of  roasted Parval  without adding water. Keep it aside.
  4. Combine  6-7 cloves of garlic,4-5 green chillies and one cup chopped cilantro in a small grinder jar, crush to coarse dry paste. Alternatively you can finely mince garlic,  finely chop cilantro and chillies using knife.
  5. Heat 2 tbsp mustard oil in the same pan  over medium hot temperature, add coarse crushed mixture of  garlic,chilli and cilantro. Add salt and Stir for one minute.
  6. Next add Parval paste, 1 tsp aamchur powder/ raw mango powder, saute for two  minutes over medium low heat, adjust salt level. Shut off the gas.
  7. Transfer chutney into a bowl and enjoy with roti, rice or use as a sandwich spread. This can be served over cooked pasta or fresh green leafy salad.
Roasting whole parval in the pan.

 Green Chilies, Garlic cloves, Fresh Cilantro & roasted Parval
Step-6 - Adding parval paste to the sauteed garlic,chili,cilantro.

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