Kovakkai in Tamil, parwal/ tindora in Hindi, dondekaya in kannada, is a vegetable which has a lot of health benefits. Studies say it reduces blood sugar levels and is highly beneficial for diabetic patients and it is rich in beta carotene.
INGREDIENTS :
Kovakkai (Parwal) - 1/4 kg.
Tomato - 1
Turmeric powder - a pinch
Coriander powder - 1/2 tsp.
Garam masala powder - 1 tsp.
Salt - as per taste
Milk - 1/4 cup
Fresh cream - 1 tablespoon
Tempering:
Oil - 2 tablespoons
Cumin seeds - 1/4 tsp.
Cinnamon - 1" stick
Cloves - 2
Cardamom - 1
To grind to a paste :
Cashews : 5 or 6
Coconut scraped - 1 tablespoon
Red chillies - 2
METHOD:
Chop tomatoes. Wash and cut parwal into thin, long pieces.
In a pressure pan, heat oil, temper with the given ingredients, and add the tomatoes. Saute well. Now, add parwal, turmeric powder, coriander powder , required amount of salt and mix well. Saute for 2 minutes. Add a cup of water and pressure cook for a whistle.
Meanwhile, grind the cashews, coconut, and red chillies to a fine paste. Keep aside.
When the pressure is released from the pan, take out the lid and add the ground paste and garam masala. Add milk and cook in low heat till thick. Finally add the fresh cream and mix well.
Serve hot with any Indian flat bread of your choice.
Great no onion no garlic recipe, you have quite good collections, will be so useful! :)
ReplyDeletevery different and interesting gravy with tindora.supera irruku
ReplyDeleteI like this recipe. I am yet to learn jain foods. thanks for sharing.
ReplyDeleteCheers,
Uma
new version of parwal looks inviting
ReplyDeleteExcellent method to prepare parwal looks simply delicious. Lovely preparation.
ReplyDeleteDeepa
Hamaree Rasoi
Thanks.I never knew its medical properties.
ReplyDeleteWow!a new and delicious preparation of kovakai.It really looks very inviting and lovely.
ReplyDeleteindu srinivasan
kattameethatheeka.blogspot.com
Wonderful dish for diabetic patients, nice presentation.
ReplyDeletehttp://sanscurryhouse.blogspot.com
Delicious gravy..
ReplyDeletewww.savitharajsspiceland.blogspot.com
I have to try this parwal!!...your recipe looks so yummy!!.......Abrazotes, Marcela
ReplyDeleteNice Jain recipe.I tried Parwal, but the skin is slightly tougher and the ends are pointed.Tindora cooks faster than parwal.In Andhra this is called Dhondakaya and frying the vegetable(dondakaya vepudu) is very popular.First time seeing this as a gravy. I must try.
ReplyDeleteInteresting & delicious gravy.
ReplyDeletehttp://www.easycookingforamateurs.com/
wow perfect dish ..
ReplyDeletenice recipe...i also cook with cashew and coconut with curd...but never used milk...will try ur version soon
ReplyDeleteLove the recipe and parwal is my fav veg will surely try this:)
ReplyDeleteWow.. love this version of parwal.. Looks yummy :)
ReplyDeletePerfect dish to accompany rice or rotis
ReplyDeleteSlurpp!! Delicious platter..Drooling here.
ReplyDeletewow, what a great recipe, love the pic and ingredients/method :)
ReplyDeleteThis jain food looks super yummy! I love parwal in any form!!
ReplyDeleteHi today Iam going to make this gravy along with phulkas for dinner.
ReplyDeleteGonna replace cashews, coconut and red chillies with Thanga Podi
Looks yummy...lovely presentation.
ReplyDeleteI read the receipe yesterday and tried it immediately. Its really yummy. Please post some more jain receipes without garlic and onion.
ReplyDeleteRegards,
T.Thalaivi
Shanthi madam...you have a great blog...dont know how i missed it all these days...great recipes :)
ReplyDeleteKeep up the good work... Happy to follow you :)
Liked this side dish too.
ReplyDeleteYour blog is great and I have joined it. This dish came out very tasty. I have added it to my blog. Do visit and join my blog too. Thanks for the awesome recipes.
ReplyDeleteDeepa
Parwal is called potals in andhra dondakaya is different from parwal
ReplyDelete