Parval(pointed gourd) Korma

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  • Parval 250 grams (6-7 parval medium size)
  • Tomato-3
  • Ginger - 1 inch piece
  • Green pepper - 1
  • Oil - 2-3 table spoon
  • Cumin - ½ tsp
  • Hing- 1 pinch
  • 1/4 teaspoon turmeric powder
  • Coriander powder - 3/4 teaspoon
  • Salt - 3/4 teaspoon
  • ½ red chilli powder 1/4 teaspoon
  • Garam Masala - 1/4 teaspoon half
  • Green coriander - 2 table spoon (finely chopped)




Wash Tomatoes, ginger and green chili, peel ginger and Remove the chili stalk. All should be cut in large pieces and grind finely in a grinder. Peel properly washed and finely chopped parval now. Heat oil in pan and put cumin seeds, asafetida and fry cumin seeds for a little while and put turmeric and coriander powder and fry a little. Now add the ginger and tomato finely granulated paste, fry. Fry the spices well till the leaving oil. When oil began to appear up on the spice, that means your spice is ready. Fry parval for 2 minutes in prepared spices. Then add ½ cup water in parval and pour salt and cover after shaking. Covered on low flame for 6-7 minutes until soft, meanwhile you have to shake parval to mix the vegetable with spices properly. Put on green coriander and garam masala after ripening. Your parval Korma is ready in 15-16 minutes.