Friday, August 19, 2011

Malai Parwal

I know only to make Parwal/ Kovakkai / Dondakai roast. This is a different and yummy side dish which I learnt it  from another inspirational blog.It is a "Jain Recipe" meaning without onion and garlic in the original version.But I did add them and altered it according to our need

The link for the orginal recipe is Malai Parwal


Dondakai/ Kovakai/ Parwal (Indian Ivy Gourd) - 1/4 kg (Cut them into thin slices)
Tomato -2 (finely chopped)
Onion - 1 (finely chopped)
Green Peas - handful

Paste and Powders

Ginger Garlic Paste - 1/4 teaspoon
Turmeric Powder - small pinch
Corainder Powder - 1/2 teaspoon
Garam Masala - 1 teaspoon
Coconut Powder (optional) - 1 1/2 teaspoons
Salt - 1 teaspoon or as required


Oil - 1 tablespoon
Cumin / Jeera - 1/2 teaspoon
Mustard - 1/2 teaspoon
Cloves - 2
Cinnamon Stick (pattai) -1 small piece
Cardomom - 2


Milk - 1 cup
Fresh Cream - 3 tablespoons or as required


1. Heat oil in a kadai and splutter with mustard seeds first and then add jeera/cumin.Allow it to splutter again
2. Add cinnamon stick, cardamom (split open) and cloves

3. Fry the finely chopped onions till translucent and add tomatoes.Fry till raw smell diffuses

4. Add ginger garlic paste.Sprinkle little water and fry for 2 minutes
5. Add peas and dondakai along with the powders mentioned (except coconut powder).Saute well

6. Add 1 1/2 cups of water and pressure cook for 1 whistle
7. Now add coconut powder and mix well for 2 minutes
8. Add milk and boil well in low flame

9.Finally add cream and mix well

10. Serve it with Phulkas