Parwal, known as pointed gourd in English. It’s a vine plant in the Cucurbitaceae family, similar to cucumber and squash. Common name -. parwal or parval.though unlike those it is perennial. It is a dioecious vine plant with heart-shaped leaves and is grown on a trellis. The fruits are green with white or no stripes. Parwal is short, slightly pointed at one end and blunt on the other. The flesh of this vegetable is creamy white with small and firm seeds.
It has a bland flavour, allowing it to absorb a variety of flavours from spices while cooking. It tastes heavenly when combined with potato.
Here is the simple recipe. It goes well with roti/ Indian flat bread or rice.
Parwal – 250 gms
Onion- 1 chopped
Green chillies- 2
Ginger garlic paste- 1 tsp
Salt to taste
Turmeric powder- 1/4 th tsp
Chilli powder- 1/2 tsp
Coriander powder- 1/4 th tsp
Oil- 1 tbsp
Coriander leaves for garnish
Amchur powder- 1/4 tsp ( optional)
Garam masala- 1/4 tsp
Cumin seeds- 1/4 tsp
✓ choose tender parwal which is greener with no seeds.
✓ if inner pulp turns yellowish and has seeds, remove seeds and cook.
1. Peel & chop all veggies in desired shape.
2. Heat one tbsp oil in a pan. Splutter mustard seeds and cumin seeds.
3. Add chopped onions & green chillies. Add ginger garlic paste. Saute.
4. Add potato pieces. Cook with lid for two minutes. Now add parwal pieces.
5. Add turmeric and salt. Cook two minutes with lid.
6. Now remove lid and cook until it is done. Check salt. Add garam masala & daniya powder.
7. Garnish with cilantro leaves.
8. Serve hot with rice and roti.
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