- Servings: 3-4
- Preparation time: 5 minutes.
- Frying time: 15 minutes.
- Total time: 20 minutes.
Parwal (Pointed Gourd) is a typical vegetable crop originated in Indian sub continent, India, Bangladesh, Nepal, Australia and Indonesia…
In Ayurveda (an Indian system of medication) Parwal is highly recommended to help digestive issues especially constipation, headache and fever. It helps to lower the cholesterol and blood sugar levels. It also works as blood purifier, prevents flu, fight with ageing,. It is helpful in jaundice, ulcer and liver problems.
Indonesia and India consider the Parwal, as one of the essentials veggie for cooking; it is more often used as “Parwal Curry”,”Stuffed Parwal”…
“Parwal ka Bhujia” is ideal for lunch boxes or travelling purposes…
Ingredient:
- Parwal(Pointed Gourd): 250 gm
- Mustard oil: 2tablespoon
- Chilli powder: half teaspoon
- Turmeric powder: half teaspoon
- Coriander powder: one teaspoon
- Salt: half teaspoon (as per taste)
- Chopped Coriander leaves: 2 tablespoon
- Asafoetida powder: half teaspoon
- Cumin seed: half teaspoon
- Whole coriander: 1 teaspoon
Preparation:
- Wash and Trim the both ends of pointed gourd, and slice into fine pieces.
- Crush the whole coriander.
Method:
- Heat oil in a heavy bottom pan, when it starts to smoke add cumin, crushed coriander and Asafoetida powder. Sputter for few seconds, add pinch of turmeric powder and sliced Parwal, saute on low flame.
- Fry until Parawal is half done with lid on (About 5-7 minutes); stir occasionally.
- Add chilli powder, coriander powder, turmeric powder; continue to cook until done.
- “Parawal ka bhujia” is ready, garnish with chopped coriander leaf. This is served with “Dal” “Chawal (rice)“.
Note: heavy bottom pan and low heat works better.
Parawal ka bhujia (pointed gourd fry) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.