Parwal Achari (Pointed Gourd cooked with Pickle Masala)

 

           This recipe of Parwal is cooked in an unusual way with achari masala, which is typically used with paneer. Here I have tried it with parwal and it simply tastes delicious and different than the usual parwal dalna or dolma. It is best had with phulkas / parathas. However, you may try with rice too. So check out the step by step pictorial recipe to prepare this amazing dish.

• 7-8 Parwals (pointed gourd), washed well and drained
• 3 tbsp. oil
• 1 tsp. cumin seeds
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tbsp. tomato paste / puree of 1 tomato
• 1/4 tsp. turmeric powder
• 1 tsp. salt or to taste
• 1 tsp. red chili powder
• 1 tsp. pickle masala
• 1 tbsp. coriander leaves, chopped

         

         Scrape the parwals as shown and make two cuts on both ends. 

         Heat 1 tbsp. oil in a pan and shallow fry the Parwals with a pinch of salt and turmeric powder till light brown. Keep aside.

          Heat the remaining oil and temper with cumin seeds. Sauté for a few seconds. 

          Add the onion and stir fry till light brown. 

          Add the ginger-garlic paste, turmeric powder and chili powder. Fry till the oil separates. 

          Now add the tomato paste and 2 tbsp. water. Sauté for a few seconds. 

          Then add the fried Parwals and salt. Mix well.

          Add 3/4 cup water and cook, covered, on a low flame for 4-5 minutes or till the Parwals are tender and the gravy thickens slightly.

          Add the pickle masala and give it a nice mix. 

          Garnish with coriander leaves and serve either with steamed rice or chapatti. 

       Scrape the parwals as shown & make two cuts on both ends. 

Heat 1 tbsp. oil in a pan & shallow fry the Parwals with a pinch of salt & turmeric powder till light brown. Keep aside.

Heat the remaining oil & temper with cumin seeds. Sauté for a few seconds. 

                Add the onion and stir fry till light brown. 

Add the ginger-garlic paste, turmeric powder & chili powder. Fry till the oil separates. 

Now add the tomato paste & 2 tbsp. water. Sauté for a few seconds. 

                    Then add the fried Parwals and salt. Mix well.

Add 3/4 cup water & cook, covered, on a low flame for 4-5 minutes or till the Parwals are tender & the gravy thickens slightly.

                   Add the pickle masala and give it a nice mix. 

                 Garnish with coriander leaves.

               Serve either with steamed rice or chapatti. 

Aloo Potoler Dalna (Parwal/Pointed Gourd Curry - Bengali Cuisine)

 

             Parwal or Pointed Gourd cooked with potatoes is a common and a favorite dish among most Bengalis. It goes well with poori / chapattis. For a non-veg, version, it can be cooked with prawns. For the vegetarians, vadials / mangodi (lentil dumplings) along with green peas can be added. So check out the step by step pictorial recipe to prepare this traditional Bong recipe.
          

• 5-6 Parwals, chopped into roundels of 1/2" thick
• 1 potato, cubed
• 3-4 tbsp. mustard oil
• 1/2 tsp. cumin seeds
• 2 bay leaves
• 2 dry red chilies
• 2 cardamoms
• 4 cloves
• 1" cinnamon stick
• 1 tsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. coriander-cumin powder
• 1 tomato, chopped
• 2 green chilies
• 1/2 tsp. garam masala powder
• 1 tsp. ghee 
• 1 tbsp. coriander leaves, chopped

          Heat 1 tbsp. oil in a pan and sauté the Parwals with a pinch of salt and turmeric powder till light brow. Keep aside. 

         Heat another 1 tbsp. oil and fry the potatoes with a pinch of salt and turmeric powder till light brown. Keep aside. 

          Add the remaining oil and temper with dry red chilies, bay leaves, cloves, cardamoms, cinnamon and cumin seeds. Sauté for a few seconds.

          Add the ginger-garlic paste, coriander-cumin powder, red chili powder and turmeric powder mixed with some water.

          Now add the tomatoes and sauté till is mashed up. 

          Add 1 cup water and bring it to a boil. 

          Then add the fried parwals, fried potatoes, green chilies and salt to taste. Cover and cook on a low flame till done.  

           Now add the garam masala powder and ghee. Mix well.

           Serve with Luchis (pooris), parathas or rice and enjoy. 

Heat 1 tbsp. oil in a pan and sauté the Parwals with a pinch of salt & turmeric powder till light brow. Keep aside. 

Heat another 1 tbsp. oil and fry the potatoes with a pinch of salt & turmeric powder till light brown. Keep aside. 

Add the remaining oil and temper with dry red chilies, bay leaves, cloves, cardamoms, cinnamon & cumin seeds. Sauté for a few seconds.

Add the ginger-garlic paste, coriander-cumin powder, red chili powder & turmeric powder mixed with some water.

                 Now add the tomatoes & sauté till is mashed up. 

                 Add 1 cup water and bring it to a boil. 

Then add the fried parwals, fried potatoes, green chilies & salt to taste. Cover & cook on a low flame till done.  

                   Now add the garam masala powder & ghee. Mix well.

           Serve with Luchis (pooris), parathas or rice and enjoy. 

Potol Posto (Pointed Gourd / Parwal in Poppy Seeds Gravy - Bong style)

 

          Potol Posto (Pointed Gourd / Parwal in poppy seeds gravy) is a take on the Bong style Aloo Posto (Potatoes in Poppy seeds gravy). It is a very popular dish relished and is a one of a popular menu on a Bengali platter. Very simple and easy to prepare, it is cooked in mustard oil for an authentic touch and flavor. It is an absolute delicacy that goes extremely well with hot steamed rice or chapatti. So check out the step by step pictorial recipe to prepare it.

• 5-6 Potol / Parwal, washed well & rinsed
• 3 tbsp. + 1 tsp. mustard oil
• 1 tsp. nigella seeds
• 2 dry red chilies
• 1/3 cup sesame seeds / poppy seeds
• 1/2 tsp. turmeric powder
• 1 tsp. salt or to taste
• 1 tsp. cumin powder
• 2 green chilies, slit
• 1 tbsp. coriander leaves, chopped (opt)

         Blend the sesame seeds in a mixer grinder into a paste along with 1/4 cup water or as needed. Keep aside. 

          Scrape the Pointed gourd and make a cross slit on both sides.

          Heat 2 tbsp. oil in a pan and fry the Pointed gourd on all sides till light brown. Set aside. 

          Add remaining oil and temper with nigella seeds and dry red chilies. Sauté for a few seconds. 

          Then add the sesame seeds paste, turmeric powder, cumin powder and salt. Sauté till the oil separates.

         Add 1 cup water, green chilies and the fried pointed gourd. Bring it to a boil.

         Cover and simmer on a low to medium flame till the veggie turns soft and the gravy thickens to a desired consistency.  

         When done, switch off the flame and garnish with 1 tsp. mustard oil and  coriander leaves. Serve with hot steamed rice or chapattis.

Note - 

1.  I have used sesame seeds in place of poppy seeds as the latter is not available here. But there was no change in the flavor. It turned absolutely yummy.

             Scrape the Pointed gourd & make a cross slit on both sides.

Heat 2 tbsp. oil in a pan & fry the Pointed gourd till light brown. Set aside. 

Add remaining oil & temper with nigella seeds & dry red chilies. Sauté for a few seconds. 

Add the sesame seeds paste, turmeric powder, cumin powder & salt. 

                       Sauté till the oil separates.

Add 1 cup water, green chilies & the fried pointed gourd. Bring it to a boil. Cover & simmer on a low to medium flame till the veggie turns soft & the gravy thickens to a desired consistency.  

When done, switch off the flame & garnish with 1 tsp. mustard oil & coriander leaves. 

                    Serve with hot steamed rice or chapattis.

Shahi Parwal / Pointed Gourd

 

              Parwal / Pointed Gourd is a common and a favorite summer vegetable in the Northern regions of India. It is cooked in various ways. Today I bring to you Shahi Parwal, a seasonal veggie delight cooked in a Royal Mughlai style.

           

           The base of the gravy is a smooth creamy texture coming from the use of yoghurt, cashew nuts and sesame seeds. Parwal lovers like me will surely love this awesome and delicious dish. 

           You can relish with either rice or any Indian bread. I personally prefer having it with steamed rice. So check out the step by step pictorial recipe to prepare it.

• 8-10 Parwal / Pointed Gourd 
• 1/4 cup cashew nuts
• 2-3 green chilies
• 1/2 cup yoghurt
• 3 tbsp. oil
• 1" cinnamon stick
• 2-3 green cardamom
• 1 tsp. cumin seeds
• 2-3 bay leaves
• 4-5 cloves
• 1 tsp. ginger-garlic paste
• 1/2 tsp. roasted coriander powder
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. garam masala powder
• 1 tsp. red chili powder
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander leaves, chopped

           Cut both ends of the parwal and make a cross slit on both ends halfway through. Marinate with a pinch of salt and turmeric powder for 5-10 minutes.

           In a small bowl, mix the ginger-garlic paste and all the dry spices (except salt) along with some water and keep aside. 

           Soak the cashew nuts in 1/3 cup water for 10-15 minutes. Then blend along with green chilies and yoghurt into a smooth paste. Keep aside.

       Heat 1 tbsp. oil in a pan and sauté the marinated parwal till light brown. Keep aside. 

         Add remaining oil and temper with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Sauté for a few seconds. 

          Then add the spice paste and sauté till the oil separates. Add the parwals and salt to taste. Give it a nice mix so that they are well coated with the spices. 

         Add 1/2 cup water and cook, covered till they are tender. Now add the cashew paste and continue to simmer, covered for 4-5 minutes or till the oil separates.

          When done, switch off the flame and garnish with coriander leaves. Serve with hot steamed rice, jeera rice, plain biryani or any Indian flat bread. 

Cut both ends of the parwal & make a cross slit on both ends halfway through. Marinate with a pinch of salt & turmeric powder for 5-10 minutes.

In a small bowl, mix the ginger-garlic paste & all the dry spices (except salt) along with some water and keep aside. 

Soak the cashew nuts in 1/3 cup water for 10-15 minutes. Then blend along with green chilies & yoghurt into a smooth paste. Keep aside.

 Heat 1 tbsp. oil in a pan & sauté the marinated parwal till light brown. Keep aside. 

Add remaining oil and temper with bay leaves, cinnamon, cardamoms, cloves & cumin seeds. Sauté for a few seconds. 

                    Add the spice paste & sauté till the oil separates. 

Add the parwals & salt to taste. Give it a nice mix so that they are well coated with the spices. 

                   Add 1/2 cup water & cook, covered till they are tender.

Add the cashew paste & continue to simmer, covered for 4-5 minutes or till the oil separates.

         When done, switch off the flame & garnish with coriander leaves. 

Serve with hot steamed rice, jeera rice, plain biryani or any Indian flat bread.