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Parwal Sabzi

- recipe by Dahlia submitted on 10-28-2012

(Potol ki Sabji, Pointed Gourd Fry)

Parwal (Pointed Gourd, Potol) - 1 lb
Ginger garlic Paste - 2 tsp
Turmeric Powder - 1/2 tsp
Red Chilly Powder - 1 tsp
Corriander Powder - 1 tsp
Cumin Powder - 1 tsp
Amchoor Powder - 1 tsp
Salt - to taste
Oil - 2 tblsp
1. Scrape the rough skin of the parwal and wash it. Cut each parwal lengthwise into uniform sized pieces.
2. Heat oil in a frying pan and add the ginger garlic paste. Fry for just a minute.
3. Add the sliced parwal pieces and mix together. Cover and let it cook on medium heat for about 15 minutes. 
4. Add salt and all the spice powders. Stirfry for 5-10 minutes till the parwal pieces are nicely cooked and gets a little brown colour.
5. Switch off and serve as a sidedish for rice or roti.

  - Sometimes I like to add potatoes sliced in the same size as the parwal and fry it together.

Sliced Parwal (Pointed Gourd)

Parwal Potato Fry (Parwal Aloo Sabzi)

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Comments (7)

ashk   (September 5, 2015)
make parval vegitable in open utensil or closed
Dahlia (S.I.R. Author)   (September 7, 2015)
I have specified that you have to cover and cook.
raji   (November 11, 2012)
you will love it.
raji   (November 8, 2012)

yesterday i made this with fenugreek sprouts. removed the skin fully and it was lovely.
Dahlia (S.I.R. Author)   (November 10, 2012)
oh. thats different. should try it.
raji   (October 31, 2012)
hi Dahlia

tonights subzi with chapati was this. my husband thought that it is ivy gourd. he liked it. when i told him that it is parval then only he came to know. me too liked it. but the real taste i am unable to understand because of my health problem and the medication. my husband approves means it is really good.

slight change i added half chopped onion in it.
Dahlia (S.I.R. Author)   (November 1, 2012)
Thats nice. I am sorry that you are unable to taste.

Even I like to add onion sometimes.

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