People of Bihar is quite famous for their Parwal recipe. For typical quick lunch and dinner they usually eat “Dal” “Bhaat (Rice)” “Roti” as a base; coupled with range of sabji which include “Parwal ki sabji” “Gilki ki sabji” “Lauki ki sabji“ “pumpkin ki sabji” etc…
They love to eat lot of spicy fried vegetables which are called bhujia ie. “Aaloo ka Bhujia”, “Bhindi ka Bhujia”, “Bitter Gourd Bhujia” all are popular dish. The recipe is one of them.
The Bihari style of this “Parwal (Pointed Gourd) dry”. The intoxicating flavour and aroma impresses everyone. Recently I served two of my family friends. After seeing and tasting the dish. They were very impressed and commented “the dish is as delicious as it is pretty”.
Do Prepare this vibrant recipe and share the photos…
- Parwal (pointed gourd): 500 gm.
- Mustard oil/Cooking oil: 4-5 tablespoon
- Chilli powder: 1teaspoon
- Turmeric powder: 1/2 teaspoon
- Coriander powder: 2 teaspoon
- Salt: 1 1/2 teaspoon (as per taste)
- Cumin powder: 1 teaspoon
- Fennel seed powder: 2 teaspoon
- Garam masala powder: 1 teaspoon
- Dry mango powder: 1 teaspoon
- Wash, scrap and Trim the both ends of Parwal (pointed gourd), cut into two pieces length wise. Keep aside.
- Take a mixing bowl, add all powder masala and salt along with 1 tablespoon of oil, keep aside for minimum10 minutes.
- Heat oil in a heavy bottom pan; spread Parwal, stir fry on medium flame until done, (About 7-8 minutes).
- put off the flame, “Parwal (Pointed Gourd) dry” is ready.
- There is no need to garnish, looking so pretty itself.
- Heavy bottom pan works better.
Parwal (Pointed Gourd) dry by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.