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. So check out the step by step pictorial recipe 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. Sauté 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 steamed rice or chapattis.

                   Heat oil & temper with cumin seeds & asafoetida. Sauté few seconds. 
                   Add parwal & fry on a high flame for 2 minutes.

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

                                  Sprinkle water & stir at intervals till veggie turns soft. 

                                  When done, add coriander leaves & toss well. 

                                  Serve as a side dish with either rice or chapattis.

Parwal Pepper Fry (Pointed Gourd Pepper Fry)

          Parwal / Potol / Pointed Gourd is a very favorite vegetable among the Bengalis. They are usually cooked with potatoes 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. So check out the step by step pictorial recipe to prepare it. 

• 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. Sauté till they change into light brown in colour. Add the pepper powder, turmeric powder and garam masala powder.

          Sauté 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 parwals first till light brown.

                                  Temper oil with panch phoron.

                                Sauté onion, ginger & garlic till light brown.

                          Add pepper powder, turmeric powder & garam masala powder.

                                Add fried parwals, salt & 1 & 1/2 cups water & simmer.

                                  When done, add coriander leaves & lime juice.

                                  Serve as a side dish with chapattis, poori or parathas.