Parwal Fry

Description

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 version.

                                                         Parval Fry / Parwal Fry / Patola in Gujarathi  / Potol in Bengali

Ingredients
20 nos Parwal
1 no Onion (chopped)
¼ tsp Ginger & garlic paste
½ tsp Red chili powder
3 tsp Coriander /dhania powder
¼ tsp Turmeric powder
¼ tsp Mustard
¼ tsp Cumin seeds
6 nos Curry leaves
¼ tsp Salt (or to taste)
3 tsp Oil
1 pinch Asafoetida

Instructions

 

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.

Notes

Serves 2 to 3 people.

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12 comments to Parwal Fry

  • Mohanan

    Tamil name of pointed gourd is KOVAiKKAI

  • menaka

    Oother name is parwal. Bhagawan Sri Ramakrishna likes this very much.

  • Anu

    is there anyway I can follow your blog? didn’t find the follow button!

  • Anu

    hi Mullai
    this is a cool and simple recipe. finished veg looks tasty. will try it next time. yesterday, however, i tried another recipe before reading this blog.
    onion fine julian
    diced capsicum
    zeera and asafoetida for tadka.
    fry onions until brown. add capsicum and potil (cut like you showed in the recipe). add salt and turmeric and cook with lid on stirring occasionally. once cooked, add groundnut powder (i ground raw seeds coarsely) and garlic chilly powder (dry red chillies ground with garlic and a few other spices. sorry, i don’t know the recipe for this powder. my mother got it for me). cook on high for a minute and switch off. it tasted good too.

  • umav

    The name of this vegetable in Tamil is “KOVAKKAI”

  • :Lee

    Thanks for the Simple yet tasty recipe… It tasted really Good .. I am a All non Veg Cook and I cooked this for my all Veg Wife and she loved it
    Thanks again

  • anishiv

    Hai…….. I tried this parwal fry yesterday. It tastes good, and my husband was greatly impressed with it.thankzzzz

  • akshatha_kundapur

    yammmmmiiiiiiiiiiiiiiii……………….i done it 2day…………….love it……………………thanx 4 the good rcp

  • Visitor

    what is the name of vegetable in tamil.
    thanks

    • Mullai

      This is grown only in Northern India and not very popular among the Southern part. Do get in some parts of Andhra and still called as Patol / Pattol / Patola which is Bengali. So as far as I know there is no Tamil name for it.  Try a small batch, you will like it.

  • Radha Arvindh

    Hi Mullai..

    Everytime I look at this veggie,I used to wonder what people normally prepare with this,I haven’t tried them yet.To me,they look similar to kovakai,bigger in shape though!!!!!.I never wished to give it a try.Ur presentaion looks damnnnnnnnn good and attractive..Planning to give it a try.Would surely be buying this in a day or two..Bit curious to know how it would taste..Would get back with the results soon..Have a great day…

    Cheers

    Radha Arvindh 

    • Mullai

      Trust me!! you would luv this veggie, tastes like kovakkai, not juicy though… the skin of it turns dry and chewy, but even then its worth a try. Get a big batch, as 20 of these can just feed 2 to 3 people.

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