Parwal ki Sabji
Parwal or Pointed gourd is native to the northern states of India and is used extensively in a variety of ways, ranging from dry to gravy based dishes to sweets. It is very light on the digestive system and is a rich source of fiber and vitamins. It has many uses as a medicine in the Ayurveda system. It pairs very well with the potato and also paneer.
- 200 grams Parwal
- 100 grams Potatoes (optional)
- 1 teaspoon Cumin Seeds
- 1 teaspoon Ginger-Garlic Paste
- 2 Green Chillies (de-seeded and chopped finely)
- ½ teaspoon Red Chilli Powder
- ½ teaspoon Coriander Seeds Powder
- 1 pinch Hing
- ¼ teaspoon Turmeric Powder
- ½ teaspoon Garam Masala Powder
- Salt to taste
- 2 tablespoons Oil
- 1 tablespoon Fresh Coriander Leaves (chopped finely)
Wash the parwal and peel its skin.
Cut it lengthwise into quarters.
Remove the seeds if they are hard and mature.
If still tender, then let them be.
Peel the potato and cut it into long fingers.
Heat a non-stick pan over low heat.
Add 2 tablespoons oil and on heating, add cumin seeds and ginger-garlic paste.
When the cumin seeds crackle, add the parwal and potato pieces.
Cover with a lid and let them cook till the potato and parwal pieces get fried and soft.
Stir-fry once in a while to avoid burning and sticking to the pan.
Season with salt, red chilli powder, green chillies, turmeric powder, garam masala powder, hing, and coriander powder.
Mix all the masalas well and again cover with a lid and cook for few more minutes more.
Shut off the flame and garnish with the chopped coriander leaves.
Serve hot with rotis.