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Thursday, 13 October 2016

Parwal (Pointed Gourd) Stir Fry


          Parwal is a seasonal veggie. So now that it is available, I try to make best use of it. Hence here is a simple homemade parwal stir fry which is a dry recipe. There is nothing fancy about it. I just gave a tempering of cumin seeds and asafoetida and finished it off with the addition of chopped coriander leaves. It goes very well as a side dish with either rice or chapattis. Please check for a step by step method with pictures to prepare it.







  • 8-10 parwals (pointed gourd), sliced
  • 2 tbsp. oil
  • 1 tsp. cumin seeds
  • 1/4 tsp. asafoetida
  • 1 onion, chopped
  • 1 tsp. ginger, grated
  • 1 tsp. garlic, chopped
  • 1-2 green chilies, chopped
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tbsp. coriander powder
  • 1 tsp. cumin powder
  • handful of coriander leaves, chopped






          Heat oil in a pan and temper with cumin seeds and asafoetida. Saute for a few seconds. Add the parwal and fry on a high flame for 2 minutes.

          Add the onion, ginger, garlic, green chilies and all the dry spices. Mix everything well and cook, covered on a medium flame.

          Sprinkle water and stir at intervals till the veggie turns soft. When done, add the coriander leaves and toss well. Serve as a side dish with either rice or chapattis.





                      Heat oil in a pan and temper with cumin seeds and asafoetida. Saute for 
                      a few seconds. Add the parwal and fry on a high flame for 2 minutes.



                       Add the onion, ginger, garlic, green chilies and all the dry spices. Mix 
                       everything well and cook, covered on a medium flame.



                                Sprinkle water and stir at intervals till the veggie turns soft. 





                               When done, add the coriander leaves and toss well. 





                               Serve as a side dish with either rice or chapattis.









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