How to make Dahi Parwal - Snake gourd cooked in spiced yogurt.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Yogurt (दही),

Cuisine : Uttar Pradesh

Course : Main Course Vegetarian

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Dahi Parwal Recipe Card

Dahi Parwal
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The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

For more recipes related to Dahi Parwal checkout Dahi Bhindi, Dahi Bhindi, Dahi Ki Sabzi, Dahi Wali Arbi . You can also find more Main Course Vegetarian recipes like Aloo Rassedaar, Matar Ke Nimone , Laal Saag, Kakdi Ki Sabzi.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Dahi Parwal Recipe

  • Yogurt 3/4 cup

  • Parwal scraped and halved vertically 250 grams

  • Oil 2 tablespoons

  • Bay leaves 2

  • Cloves 6-8

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Cumin powder 1/2 teaspoon

  • Coriander powder 1 teaspoon

  • Red chilli powder 3/4 teaspoon

  • Ginger-garlic paste 1/2 teaspoon

Method

Step 1

Heat oil in a non stick pan, add bay leaves, cloves, parwal, salt and mix well. Cover and cook for 7-8 minutes or till almost done.

Step 2

Add turmeric powder, cumin powder, coriander powder and red chilli powder and mix well. Add ¼ cup water to prevent masalas from scorching.

Step 3

Add ginger-garlic paste and mix. Cover and cook for 2-3 minutes.Add yogurt and mix. Cover and cook till the parwals get completely cooked. Serve hot.