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Parwal Sabzi

- Submitted by Dahlia on 28th Oct 2012

(Parvall Aloo ki Sabji, Pointed Gourd Potato Fry, Aloo Potol Bhaja)

Parwal Sabzi

Parwal, also known as green potato or pointed gourd is a summer vegetable that is seen throughout North India. It looks like a big version of ivy gourd or tindoora and is often confused with it. Parwal is a totally different vegetable which tastes very different but belongs to the same family. It is longer and thicker.

It is known as potol in Bengali, parval in Gujarathi and parwal in Hindi. In Tamil it is known as kambupudalai and in malayalam it is called patolam. Itt is not commonly prepared in South India. Bengalis, Gujarathis and Oriya people make many dishes using this vegetable. Some of the popular dishes include Potol Bhaja, Parval nu Shaak, Potol Korma, Bharwa Parwal, Potol fish curry etc. There is also a sweet dish prepared with this known as Potol Mishti. I will be sharing all these recipes as and when I find time.

Today's recipe is a quick fry made with sliced pointed gourds. It can be prepared with or without potatoes. This parwal ki sabzi is made in Orissa, Bengal and Uttar Pradesh. It goes well with any kind of roti or rice.

Recipe For Making Parwal Sabzi

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Serves: 2-4

Ingredients

  • Parwal (Pointed Gourd, Potol) - 1/2 lb (250 gms or 7-8 parvals)
  • Potato - 2 (optional)
  • Ginger garlic Paste - 1 tsp
  • Turmeric Powder - 1/2 tsp
  • Red Chili Powder - 1 tsp
  • Coriander Powder - 1 tsp
  • Raw Mango (Amchoor) Powder - 1 tsp
  • Tomato - 1 small (optional)
  • Cumin seeds - 1 tsp
  • Asafoetida - a pinch
  • Salt - to taste
  • Oil - 2 tbsp

Method

  1. Scrape the rough skin of the parwal and wash it. Cut each parwal lengthwise into uniform sized pieces. If you are using potatoes, peel it and cut it lengthwise about the same size as you cut the pointed gourds.
  2. Heat oil in a frying pan and crackle the cumin seeds. Add turmeric powder, asafoetida and ginger garlic paste. Fry for just a minute.
  3. Add the sliced parwal pieces and potato pieces (if adding). Mix together. Cover and let it cook on medium low heat for about 15 minutes. Stir in between so that it cooks uniformly and does not stick to the bottom.
  4. Add salt and all the spice powders - red chili powder, coriander powder and dry mango powder. You can chop and add a small tomato also. Add a very small tomato as it should not become a masala. Stir fry for 5-10 minutes till the parwal pieces are nicely cooked and gets a little brown color.
  5. Switch off and serve as a side dish for rice or roti.

Parwal Sabzi

Detailed Steps For Making Parwal ki Sabzi

Take about 250 grams of pointed gourd which is about 7-8 pieces. You can add 2 medium sized potatoes with this. Adding potatoes is optional, you can make just parwal sabzi or parwal aloo ki sabzi. Today I have added potatoes. To prepare the vegetables, peel and cut the potatoes lengthwise in thin wedges. For the pointed gourd, you need to leave the skin intact, otherwise it will get too soft. First take each pointed gourd and trim the edges.

Parwal Sabzi Preperation Steps

If the skin looks very matured, scrape the rough skin with a knife. Wash the parwal and cut each one lengthwise into 3 or 4 uniform sized pieces. You can leave the seeds inside, they are edible. If the seeds have become too hard and black, you can discard.

Parwal Sabzi Preperation Steps Parwal Sabzi Preperation Steps

Heat oil in a frying pan and crackle the cumin seeds. Add turmeric powder, asafoetida and ginger garlic paste. If you want to make it sattvic, just skip the ginger garlic paste. Fry for just a minute.

Parwal Sabzi Preperation Steps Parwal Sabzi Preperation Steps

Add the sliced parwal pieces and potato pieces (if you have decided to add it). Saute for a minute.

Parwal Sabzi Preperation Steps

Reduce the heat, cover with a lid and let it cook on medium low heat.  for about 15 minutes. Stir 2 or 3 times in between so that it cooks uniformly and does not stick to the bottom of the pan.

Parwal Sabzi Preperation Steps

Once the pieces have become soft, add salt, red chili powder, coriander powder and dry mango powder. Mix everything together. You can chop and add a small tomato also at this stage. It is just to give that moisture for the spices to bind with the vegetables. So just add very little tomato. You can make the fry without adding tomato too. Cook for another 5 minutes.

Parwal Sabzi Preperation Steps Parwal Sabzi Preperation Steps

After this, I like to spread it as a single layer and leave it for another 5 minutes, tossing once in between. This makes the pieces little browned and crispy. Switch off and serve.

Parwal Sabzi Preperation Steps

Serving Parwal ki Sabzi

  • Parwal ki sabzi goes very well with some rotis or rice served along with some simple dal.

Parwal Sabzi

More Vegetable Fry Recipes

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Comments (9)

Person N   (June 13, 2016)
Thank you for a nice and simple parwal recipe :)
Person Dahlia (S.I.R. Author)   (June 17, 2016)
You are welcome. Enjoy Cooking!!
Person ashk   (September 5, 2015)
make parval vegitable in open utensil or closed
Person Dahlia (S.I.R. Author)   (September 7, 2015)
I have specified that you have to cover and cook.
Person raji   (November 11, 2012)
you will love it.
Person raji   (November 8, 2012)
hi,

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