Parwal (pointed gourd) with khus-khus (poppy seed)

• Servings: 4
• Preparation time: 8-10 minutes.
• Frying Parwal time: 4-5 minutes.
• Frying Masala time: 4 minutes
• Cooking time: 3-4 minutes.
• Total time: 23 minutes. 

These days market  is flooded with fresh Parwal. “Parwal ki Sabji” is very regular in my home; my husband and children like Parwal very much. 

Sometimes I add potato and sometimes poppy seeds and cook in Bengali style. Bengali cuisine always attracts me. It is now four decades, I had very sweet Bengali neighbour. Today I would like to share a comforting and authentic recipe “Parawal(Pointed Gourd)  with Khus-Khus(Poppy Seed)”, which is  prepared in every  Bengali home and Bengali restaurants too.

Poppy seeds is must in most of the Bengali cuisine, they use for curry, fritters, stuffing, toppings on Sweets and  also to make gravy thicker.

Ingredients:

• Parwal(pointed gourd): 250 gm
• Poppy seed: 5 tablespoon
• Salt: 1 teaspoon
• Turmeric powder: half teaspoon
•  Red Chilli: 3 no.
•  Cumin seed: half teaspoon
• Garlic: 3 clove
• Onion: 1 no. (Small)
• Ginger: half inch pieces
•  Mustard oil or cooking Oil: 4 tablespoon

Preparation:

1. Wash and Trim the both ends of pointed gourd; peel off the Parwal, cut into two pieces (longitudinally)
2. Chop onion into very small pieces.
3. Dry grind poppy seeds and red chilli with pinch of salt, add little water garlic and ginger, wet grind to make smooth masala paste. keep aside.

Method:

1. Take fry pan heat 2 table spoon of oil; When smoke starts to come, add cumin, sputter for few seconds.
2. Add Parwal; fry for 3-4 minutes or (till Parwal becomes tender), take out Parwal,  Keep aside.
3. Put rest of oil into the pan; add chopped onion stir for couple of minutes, add masala paste, keep Stirring  (keep it stirring otherwise it may burn).
4. Add fried Parwal in it, add ¼ cup of water and Cover it on medium flame for 2-3 minutes or until Parwal is done. (Stir occasionally.
5. Serve hot as a side dish.

   

   

   

   

   

   

   

   

   

   

   

   

   

   

Parwal (pointed gourd) with khus-khus (poppy seed) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.