Parwal is a green vegetable that is indigenous to the Eastern part of India. It is also called pointed gourd or potol. It looks a little like tori/zucchini but has different flavoring and texture. Here is how we cook this vegetable in my mother’s kitchen.
Stir Fried Masala Parwal and Aloo (Pointed Gourd with Potatoes)
1 ½ lbs parwal, peeled and chopped
2 potatoes, chopped into small cubes
2 tbsp. garlic and ginger, minded together
1 tsp. jeera (cumin seeds)
½ tsp. hing (asafetida)
2 tsp. dhaniya powder, heaped
1 tsp. haldi (turmeric powder)
1 tsp. bhuna jeera (roasted cumin powder)
Red chili powder to taste
Salt to taste
- Heat 1 tbsp. oil in a wok or kadai.
- Add jeera and hing and stir until seeds splutter.
- Add the garlic and ginger.
- Add the dhaniya powder, haldi, chili and salt.
- Sauté for 2 minutes.
- Add the sliced parwal and potatoes and mix well.
- Add 1 tsp. of bhuna jeera powder.
- Cover and cook for about 20 – 25 minutes until the vegetables soften and potatoes are cooked.
- Adjust seasonings and serve hot with rice or rotis.