250 gms Parval (wash, peal and chop to medium size pieces)
2 tomatoes chopped
2 Onions chopped
2 tea spoons ginger garlic paste
2 table spoons fresh curd
1 small piece coconut, (either fresh to dry)
2 tea spoons dhaniya whole
1 tea spoon jeera
1 tea spoon Khas Khas
1 tea spoon red chilli powder
1/4 tea spoon haldi
2 to 3 cloves
1 inch cinnnamon
1/2 tea spoon shahi jeera
1 tea spoon Salt ( as per taste)
2 table spoons oil
Grind coconut, dhaniya, jeera and Khas Khas to fine paste and keep it aside. Heat oil in a pan.
Add Shahi jeera, cloves and cinnamon. When jeera starts spluttering add onions and fry until they turn pink. Add ginger garlic past to it. Saute and add red chilli powder and haldi.
Mix well and add chopped tomatoes. Add salt and cook in a medium flame until the tomatoes are cooked.
Now add Chopped parval, mix well, add a cup of water and close the lid. Cook in a medium flame for 10 mins.
Add Curd and coconut paste. MIx well and cook for few more mins until the parval are properly cooked and the gravy thickens.
Parval Kurma Curry ls ready......Switch off the flame and take the curry into a serving bowl. Garnish with finely chopped coriander leaves. Serve with Rotis, chapatis, rice or pulav....enjoy..........