Saturday, March 19, 2011

Parwal Masala


Here is a quick and easy recipe of Masala Parwals. Young immature parwals are the best for cooking. Their skin is bright green in color, the flesh inside is white, and the seeds are small and tender.

The mature parwals are less flavorful. The fully ripe ones turn orange and mushy and are too sweet to eat.

Ingredients:

  • 8-10 Parwals (Pointed Gourds)
  • 4 tbsp Cooking oil
  • ½ tsp cumin seeds (jeera)
  • 2 medium onions grated
  • 1 tsp ginger garlic paste
  • 1 green chili chopped
  • 2 tbsp tomato puree
  • 1 tbsp coriander powder
  • ½ tsp red chili powder
  • ½ tsp turmeric powder
  • ½ tsp garam masala powder
  • Lemon juice
  • Salt to taste
  • 3-4 tbsp oil

Method:

  • Heat 2-3 tbsp of oil in a pan on medium flame. Add cumin seeds, and after they are brown, add chopped onion and fry until they are light brown in color.
  • Add ginger garlic paste, tomato puree, chopped green chili, coriander powder, turmeric powder, chili powder, garam masala and salt. Cook until the raw smell goes away and the oil separates out from the masala. Add chopped coriander and put it aside.
  • Peel the skin of the Parwal and make a lengthwise slit in each piece (do not cut into two pieces).


  • Now gently stuff the Parwal with masala. Care has to be taken while stuffing as Parwal has the tendency to break easily.



  • Take 1tbsp oil in a wide pan and heat it over medium flame. Put some cumin seeds and once they are brown put the masala filled Parwal one by one in the pan. Add remaining masala and cook it covered stirring occasionally, until the vegetable is soft.
  • Sprinkle lemon juice and serve with Dal and hot Chapati/Roti.



Do You Know?

Parwal (Pointed Gourd) is widely cultivated in the eastern part of India, particularly in Orissa, Bengal, Assam, Bihar, and Uttar Pradesh.

It is a summer vegetable which is high in water content and low in calories.

Parwal contains vitamin A, B1, B2, and C. It also contains minerals like calcium, phosphorous, iron, copper and potassium.
According to Ayurved, pointed gourd is excellent for balancing Kapha. It helps purify blood tissue, enhances digestion, and stimulates the liver.


3 comments:

susan said...

Is this similar to tindora and can I substitute tindora for parwal?

Nidhi Raizada said...

Susan.....Tindora is different from Parwal .....so this recipe may not be good for making stuffed Tindora.

Lucky Sign said...


amazing recipe and great photography. looks so tasty recipe. thankyou for shearing this information with us!chowringhee satyaniketanr