Ingredients:
300 gram Parwal (pointed gourd)
1/2 cup curd (dahi)
2 onion (pyaz)
10 piece of Garlic (Lehsun)
1 inch Garlic (adrak)
3/4 tablespoon Turmeric Powder (Haldi)
3/4 tablespoon Kashmiri Lal Mirch powder
1 tablespoon Coriander Powder (Dhania)
1/2 tablespoon garam masala
Salt to taste
1/2 tablespoon cumin seeds (zeera)
Pinch of Asfoetida (heeng)
2 Cardamom (elaichi)
2 Cloves (loung)
1 small stick of cinamon (dal cheeni)
1 bay leaf (Tej patta)
1 whole red chilli (lal mirch)
1/2 tablespoon sugar (cheeni)
1/2 tablespoon desi ghee
3 tablespoon mustard oil (sarson tel)
1/2 cup coriander leaves

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