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Parwal Rezala Recipe

Recipe By baisakhi.kundu2013

Rezala is a very tasty Bengali dish. I prepared this Rezala with Parwals to make parwals in shahi way.

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29minstotal
29m.total
Parwal Rezala
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Ingredients for Parwal Rezala Recipe

  • 83.33 g Parwal (Pointed gourd)
  • 0.17 cup Lotus seeds (Makhana)
  • 0.17 tsp Caraway seeds
  • 0.17 tsp Whole black pepper
  • 0.33 inch Cinnamon stick
  • 0.33 Pieces Black cardamom
  • 1.33 Pieces Green cardamom
  • 1 Pieces Cloves
  • 1.33 Pieces Whole dry red chillies
  • 0.67 Pieces Bay leaves
  • 0.17 cup Boiled onion paste
  • 0.33 tsp Garlic paste
  • 0.33 tsp Ginger paste
  • 0.33 tsp Coriander powder
  • 0.33 tsp Melon seeds paste
  • 0.33 tsp cashew nuts paste
  • 0.17 cup Thick smooth Curd
  • 0.17 cup Fresh coconut milk
  • 0.17 tsp Sugar
  • to taste Salt
  • 0.08 tsp Nutmeg powder
  • 0.08 tsp Mace powder
  • 0.17 tsp White pepper powder
  • 0.08 tsp Kabab chini powder
  • 0.17 tsp Garam masala powder
  • 0.08 tsp Kewda water
  • As Required For Ganishing Fried onions (beresta) for garnising
  • 1 tbsp Ghee

Directions: Parwal Rezala Recipe

  • STEP 1.Wash, peel Parwals, slit top to centre of parwals. Marinate with salt & keep aside for 10 min.
  • STEP 2.Heat 1 tbsp ghee in a pan fry parwals until soft. Take out & keep aside
  • STEP 3.Heat 1 tsp of ghee in a pan fry makhanas & keep aside.
  • STEP 4.Heat 2 tbsp ghee in another pan, fry dry red chillies & keep aside. In the same pan add whole Caraway seeds, whole black peppers, whole garam masalas, bay leaves fry for a min. Then add ginger garlic paste & coriander powder fry for 2-3 min. Add boiled Onion paste cook for 3-4 min. Now add melon seeds paste, cashew nuts paste & smooth curd cook on medium flame until oil separate from masalas. After that add salt, sugar and water as required. Gravy should not be too thick or too runny. Bring to a boil, then add fryed Parwals & fried makhanas. Cover & cook on low flame for 5 min.
  • STEP 5.After that add coconut milk & nutmeg powder, mace powder, white pepper powder, kabab chini powder, garam masala powder. Give a stir & finally add kewda water & fried dry red chillies.
  • STEP 6.Switch off the flame. Take out into a serving dish garnish with beresta or fried onions & fried dry red chillies.
  • STEP 7.This dish goes well with Naan, Basanti pulao or veg Biriyani.
Nutrition
value
272
calories per serving
13 g Fat9 g Protein32 g Carbs10 g FiberOther

Current Totals

  • Fat
    13g
  • Protein
    9g
  • Carbs
    32g
  • Fiber
    10g

MacroNutrients

  • Carbs
    32g
  • Protein
    9g
  • Fiber
    10g

Fats

  • Fat
    13g

Vitamins & Minerals

  • Calcium
    167mg
  • Iron
    4mg
  • Vitamin A
    385mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    80mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    31mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    135mg
  • Manganese
    2mg
  • Phosphorus
    244mg
  • Selenium
    8mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By baisakhi.kundu2013