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Sunday, 10 May 2015

Parwal Pepper Fry (Pointed Gourd Pepper Fry)

          Parwal / Potol / Pointed Gourd is a very favourite vegetable among the Bengalis. They are usually cooked with potaotes and vadi (dried lentil dumplings) for the veg. and with prawns for the non-veg version. At times, green peas too are added.

         As I got tried with the same cuisine, today I decided to try something else. So cooked this spicy dry side dish with pepper powder, which turned out very delicious. It can be relished with either, chapattis, parathas or poori.

  • 1/2 kg. parwal, cut into roundels
  • 3-4 tbsp. mustard oil
  • 1 tsp. panch phoron
  • 2 onion, chopped
  • 3-4 garlic cloves, chopped
  • 1" ginger, chopped
  • 1 tbsp. pepper powder
  • 1/2 tsp; turmeric powder
  • 1/2 tsp. garam masala powder
  • salt to taste
  • 1 tbsp. lime juice
  • 1/2 cup coriander leaves, chopped

          Heat 2 tbsp. oil in a pan and fry the parwals till light brown. Drain and keep aside. Heat remaining oil and temper with panch phoron. Allow it to splutter.

          Add the onion , ginger and garlic. Saute till they change into light brown in colour. Add the pepper powder, turmeric powder and garam masala powder.

          Saute for a few seconds and then add the fried parwals and salt. Mix well and add 1and 1/2  cups water. 

          Cover and simmer till they become soft and dry. Add the lime juice and coriander leaves. Mix well and serve as a side dish with chapattis, poori or parathas.

                                    Fry the parwals first till light brown.

                                    Temper the oil with panch phoron.

                                    Saute the onion, ginger and garlic till light brown.

                                   Add the pepper powder, turmeric powder and garam masala powder.

                                    Add the fried parwals, salt & 1 1/2 cup water and simmer till done.

                                    When done, add coriander leaves and lime juice.

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