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Monday, August 8, 2011

MALAI PARWAL (JAIN)


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.

27 comments :

  1. Great no onion no garlic recipe, you have quite good collections, will be so useful! :)

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  2. very different and interesting gravy with tindora.supera irruku

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  3. I like this recipe. I am yet to learn jain foods. thanks for sharing.

    Cheers,
    Uma

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  4. new version of parwal looks inviting

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  5. Excellent method to prepare parwal looks simply delicious. Lovely preparation.

    Deepa
    Hamaree Rasoi

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  6. Thanks.I never knew its medical properties.

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  7. Wow!a new and delicious preparation of kovakai.It really looks very inviting and lovely.
    indu srinivasan
    kattameethatheeka.blogspot.com

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  8. Wonderful dish for diabetic patients, nice presentation.

    http://sanscurryhouse.blogspot.com

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  9. Delicious gravy..
    www.savitharajsspiceland.blogspot.com

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  10. I have to try this parwal!!...your recipe looks so yummy!!.......Abrazotes, Marcela

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  11. Nice 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.

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  12. nice recipe...i also cook with cashew and coconut with curd...but never used milk...will try ur version soon

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  13. Love the recipe and parwal is my fav veg will surely try this:)

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  14. Wow.. love this version of parwal.. Looks yummy :)

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  15. Perfect dish to accompany rice or rotis

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  16. Slurpp!! Delicious platter..Drooling here.

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  17. wow, what a great recipe, love the pic and ingredients/method :)

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  18. This jain food looks super yummy! I love parwal in any form!!

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  19. Hi today Iam going to make this gravy along with phulkas for dinner.

    Gonna replace cashews, coconut and red chillies with Thanga Podi

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  20. I read the receipe yesterday and tried it immediately. Its really yummy. Please post some more jain receipes without garlic and onion.

    Regards,

    T.Thalaivi

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  21. Shanthi madam...you have a great blog...dont know how i missed it all these days...great recipes :)

    Keep up the good work... Happy to follow you :)

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  22. Your 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.
    Deepa

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  23. Parwal is called potals in andhra dondakaya is different from parwal

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