Parwal Ki Sabji – Parwal Masala Recipe

Pointed gourd or parwal can be cooked in many ways. Here am presenting Parwal Ki Sabji – Parwal Masal recipe.

Eating options in India also change in every season. Some vegetables are found only in the summer season, one of those is Parwal. These Pointed gourds remain fresh for a long time, are very beneficial for health. The abundance of Vitamin A, Vitamin B1, Vitamin B2, and Vitamin C are just only a few benefits of Parwal. Parwal also contains anti-oxidants. Therefore, it is helpful in reducing the symptoms of aging age. It is also beneficial for the skin. Because of the anti-oxidant found in it, it is helpful in removing fading pigmentation and wrinkles.

If your child is complaining about not feeling hungry, then feed Parwal Ki Sabji to them. Stomach worms die after consuming paraval. There are plenty of Dietary Fibers available in Parwal. Which are helpful in keeping the digestive system correct.

Parwal Ki Sabji - Parwal Masala

Parwal Masala Recipe

Parwal Masala is spicy thick gravy dish rich in tomatoes, onion, and spices. This Parwal Masala is an unbelievable awesome and tasty curry. Lets cooks this delecious parwal dry curry recipe.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast, dinner, lunch
Cuisine: Indian
Servings: 2 people
Calories: 50kcal
Author: Punam Paul

Ingredients

  • 300 gram pointed gourd (परवल)
  • 1/2 teaspoon turmeric powder (हल्दी पाउडर)
  • 1 teaspoon red chili powder (लाल मिर्च पाउडर)

for Parwal Masala

  • 2 tablespoon poppy seeds (पोस्ता)
  • 2 teaspoon black mustard seeds (काली सरसों)
  • 2 teaspoon cumin seeds (जीरा)
  • 2 inch finely chopped ginger (बारीक़ कटा हुआ अदरक)
  • 8-10 pieces garlic cloves (लहसुन का लौंग)

for Gravy

  • 1 piece bay leaf (तेज पत्ता)
  • 1 piece chopped onion (कटा हुआ प्याज)
  • 2 pieces chopped tomato (कटा हुआ टमाटर)
  • 1/2 teaspoon turmeric powder (हल्दी पाउडर)
  • 1/2 teaspoon garam masala powder (गरम मसाला पाउडर)
  • salt to taste (नमक स्वाद अनुसार)
  • water (पानी) as required
  • 6 tablespoon oil (तेल)

for garnishing

  • fresh coriander leaves (ताजा धनिया पत्ती)

Instructions

How to marinate parwal

  • Wash the and slightly peel the skin of pointed gourd.
  • Cut and remove both the edges of pointed gourd. Now slit an incision in center from both the side. But do not cut it into half.
  • Add 1 teaspoon turmeric powder and 1 teaspoon red chili powder to this pointed gaurd and mix well. Keep it aside till we prepare masala for parwal.

How to prepare masala for Parwal Masala

  • In a grinder jar put ginger, garlic cloves, poppy seeds, cumin seeds, black mustard seeds. Add a little water and grind them into a smooth paste. remove it from grinder jar and keep it aside.
  • Now put chopped tomato in the grinder jar and grind it into a smooth paste. Keep this tomato puree in a bowl.
  • Similarly add chopped onion in the grinder jar and make a smooth paste of onions too.

How to prepare Parwal Masala

  • Heat 6 tablespoon of oil in the pan and fry marinated pointed gourd until it becomes soft.
  • Remove the fried pointed gourd from pan and keep it aside we will put in gravy later.

How to prepare gravy for Parwal Masala

  • In the same pan add a bay left immediately add onion paste into it. Fry onion paste until onion turns light brown.
  • Now add 1/2 teaspoon turmeric powder, salt to taste and garam masala powder in the pan and mix well.
  • Add tomato paste and fry until oil starts separating.
  • Join the fried pointed gourd in the gravy.
  • Cook it covered on low flame for 4 to 5 minutes.
  • Check for Salt and adjust the thickness of gravy. Cook for another 1-2 minutes.
  • Close the flame. Transfer it in a bowl and garnish it with fresh coriander leaves.
  • Serve hot with roti or paratha
Punam Paul

Punam Paul

Punam Paul is Indian chef with passion to cook and serve Indian food both vegetarian and non-vegetarian with love. She has been school teacher who quit a 8-years-old job and founded the cooking website, punampaul.com

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