Parwal Fry

Ingredients

• 0.5 kg Pointed Gourd (Parwal) (washed, skin scraped off, sliced; remove hard seeds from yellow‑coloured ones)
• 1 tablespoon Cooking Oil (vegetable or canola oil)
• 0.25 teaspoon Mustard Seeds (whole seeds)
• 0.25 teaspoon Cumin Seeds (whole seeds (jeera))
• 0.5 teaspoon Chana Dal (split Bengal gram, adds crunch)
• 1 cup Onion (thinly sliced, about 150 g)
• 9 pieces Garlic Cloves (roughly chopped)
• 3.5 pieces Green Chilies (slit lengthwise; adjust to heat preference)
• 10 pieces Curry Leaves (fresh)
• to taste Salt (split between tempering and final seasoning)
• 1 teaspoon Ginger Garlic Paste (homemade or store‑bought)
• 0.25 teaspoon Turmeric Powder
• to taste Red Chili Powder (start with 0.25 tsp)
• 0.5 teaspoon Coriander Powder
• 1 cup Green Peas (fresh or frozen, thawed)
• 0.5 cup Fresh Grated Coconut (coarsely grated)
• 0.25 teaspoon Garam Masala Powder (homemade or store‑bought)
• 2 tablespoons Fresh Coriander Leaves (chopped for garnish)

Instructions

1. Peel the Pointed Gourd

   Using a vegetable peeler or the back of a knife, gently scrape off the thin outer skin of the parwal to avoid a hard texture after cooking.

   Time: PT5M

2. Slice and De‑seed

   Cut the peeled gourds into 1‑inch thick rounds. Inspect each slice: if the interior is yellow, remove the hard seed; if it is white, keep the slice whole.

   Time: PT5M

3. Prepare the Tempering

   Heat 1 Tbsp oil in the pan over medium heat. Add mustard seeds, cumin seeds, and chana dal. Fry on low flame until the seeds crackle and the dal turns golden.

   Time: PT2M

   Temperature: Medium

4. Sauté Aromatics

   Add sliced onions, chopped garlic, and slit green chilies to the tempering. Stir‑fry until the onions turn translucent and start to brown slightly.

   Time: PT5M

   Temperature: Medium

5. Add Spices and Curry Leaves

   Mix in fresh curry leaves, ginger‑garlic paste, a pinch of salt, turmeric, red chili powder, and coriander powder. Cook for about a minute until fragrant.

   Time: PT1M

   Temperature: Medium

6. Combine Vegetables and Steam

   Add the green peas and the prepared parwal slices, sprinkle the remaining salt, and stir to coat everything with the spice mixture. Spread evenly, cover with the lid, and let steam on low flame for 10 minutes, checking that nothing sticks to the pan.

   Time: PT10M

   Temperature: Low

7. Finish with Coconut and Garam Masala

   Stir in the grated coconut and garam masala powder. Cover again and steam for another 5‑6 minutes until the parwal is fully tender and the coconut is fragrant.

   Time: PT6M

   Temperature: Low

8. Garnish and Serve

   Turn off the heat, let the pan sit covered for 2 minutes, then sprinkle chopped coriander leaves, give a gentle mix, and serve hot with rice or chapati.

   Time: PT2M

Nutrition Facts

Calories

120

Protein

3 g

Carbohydrates

12 g

Fat

6 g

Fiber

3 g