Step-by-step recipe:
▪️Wash and clean parwal, scrape the whole skin with a knife. Cut straight from centre, don’t split.
▪️Heat 2 tbsp oil in a pan.
▪️Add the parwal, fry them until they turn soft and light golden.
▪️Remove and keep aside.
▪️Add 2 tbsp oil in the same pan.
▪️Add whole spices. (1/2 tsp cumin seeds, 2 bay leaves, 1 in cinnamon stick, 1 black cardamom, 3 green cardamom and 3 cloves)
▪️Saute for few seconds until they become fragrant.
▪️Add 2 chopped onions, sauté until they turn golden brown.
▪️Add 1 tbsp ginger garlic paste, sauté until the raw smell goes away.
▪️Add 1/2 tsp turmeric powder, 1 tbsp red chilli powder, 1/2 tbsp coriander powder and 1 tsp cumin powder. Sauté for 2-3 minutes.
▪️Add 1/2 cup tomato purée. Mix everything well.
▪️Add salt and sauté until the oil separates.
▪️Add 1/4 cup cashew paste. Stir continuously for two minutes.
▪️Cook for a minute.
▪️Add 1 tsp garam masala powder and 1 tbsp kasuri methi. Mix everything well.
▪️Add the fried parwal and mix. Stir them for 4-5 minutes.
▪️Add water and mix. Cook for two minutes.
▪️Add 1/3 cup coconut milk and mix.
▪️Cover and cook for 5 minutes.
▪️Open the lid and give it a quick stir.
▪️Add some chopped coriander leaves and mix.
▪️Serve hot with rice or roti.
