Parwal ki subzi – How to make parwal ki sabzi recipe – North Indian recipes

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Parwal is also called as pointed gourd or green potato and widely grown in northern parts of India.  Parwal is a good source of vitamin and minerals, carbohydrates, vitamin A and C.  It is low in calories   and helps lower the cholesterol.  It is also called as potol in Bengali and parval in Gujarathi or hindi.  Vegetable made with parwal goes well with rotis or parathas and also as a side dish for dal rice.

Other yummy side dish for rotis :

Palak chole

Dal makhani

Chana masala

Aloo baingan

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Prep Time : 10 mins

Cook Time :  15 mins

Servings :  2 persons

North Indian cuisine

INGREDIENTS

Parwal – 15 nos

Oil – 2 tablespoons

A pinch of asafoetida or hing

Mustard seeds or rai – 1/2 teaspoon

Cumin seeds or jeera – 1/2 teaspoon

Turmeric powder – 1/4 teaspoon

Red chilli powder – 1 teaspoon

Coriander powder – 1 teaspoon

Garam masala powder – 1 teaspoon

Amchoor powder – 1/2 teaspoon

Salt to taste

HOW TO MAKE OR PREPARE PARWAL KI SABZI RECIPE

Rinse the parwal well.  Cut both the pointed ends of the vegetable and discard them.  Chop the vegetable vertically into 4 or more slices, if you prefer thin slices.  Remove the seeds, if any.

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Wash the chopped vegetable in  a colander and drain the excess water.  Heat oil in a pan on medium flame.  Add hing and mustard seeds and allow the seeds to splutter.  Once the mustard seeds stops spluttering, add cumin seeds and saute till light brown in colour.  Add chopped parwal, salt and turmeric powder and mix well.

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Sprinkle little water  and close the pan with a lid.  Cook the vegetable on a low to medium flame till the parwal becomes soft and tender.  Stir in between occasionally.  Once the vegetable is cooked, add red chilli powder, coriander powder, garam masala and amchoor powder.  Mix well.  Add salt here, if required.

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Cook on a flame for another 2 minutes on a low flame.  Then switch off the flame.  Parwal ki subzi is ready to be served.

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Serve tasty parwal subzi hot with rotis, naans or phulkas or as a side dish for dal rice.

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NOTES/TIPS

Discard the seeds thoroughly before cooking the vegetable.

You can add also vertically chopped potato slices along with the parwal to make it more tastier.

Stir the vegetable in between during cooking, so that it gets cooked uniformly and  does not stick to the bottom of the pan.

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