Parwal / Parval is known as Pointed gourd belonging to cucumber family, mostly cultivated in Northern part of India. Little oval veggie, slightly bigger than Tindora and taste similar to it. Good when deep fried, pan fried or even works great with gravy. Here is a simple pan fried parwal…. called Kambupudalai in Tamil, Potals in Telugu, Thondekayi in Kannada, Patolam in Malayalam.
|1 cup||Onion (chopped)|
|1/2 teaspoon||Ginger & garlic paste|
|1/2 teaspoon||Red chili powder|
|2 teaspoons||Coriander /dhania powder|
|1/4 teaspoon||Turmeric powder|
|1/2 teaspoon||Cumin seeds|
|6 leaves||Curry leaves|
|1/2 teaspoon||Salt (or to taste)|
Lets see how to make this Parwal fry…
- Rinse the parwal in cold water and pat dry with a kitchen towel.
- Cut them into thin crescent shape slices and keep aside.
- Heat oil in a skillet or pan, splutter mustard, cumin seeds and curry leaves.
- Sprinkle asafoetida, add chopped onions and fry till slightly brown, followed by ginger garlic paste.
- Saute until the raw smell goes away and then add the Parwal pieces, cover and cook over low flame for 10 minutes, stirring frequently to avoid browning.
- Now add turmeric powder, red chili powder, coriander powder and salt. Fry for 3 to 4 minutes over medium flame, by this time, the veggies might curl up slightly turning light brown.
- Switch off and serve as a side for rice or roti.
- Serves 3
- These are similar to tindora or ivy gourd but little more bitter. You can substitute these in the place of ivy gourd.
- You may add a little garam masala powder to spike up the recipe.