Parwal ki Sabzi
Veg
Vegan
Pointed gourd (parwal/potol) cooked in a lightly spiced mustard oil-based gravy with onion, tomato, and whole cumin — a daily vegetable preparation across Bihar and eastern UP, plain and satisfying, eaten with dal and rice.
Cuisines
Bihari
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 250 grams | parwal (pointed gourd) |
| 2 tablespoons | mustard oil |
| 1 teaspoon | cumin seeds |
| 1 pinch | asafoetida |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | amchur (dried mango powder) |
| 1 teaspoon | garam masala |
| — | salt to taste |
| 1 cup | water |
| 1 tablespoon | chopped fresh coriander leaves |
Instructions
- 1 Wash the parwal thoroughly and peel them lightly, removing any tough skin.
- 2 Cut each parwal into halves lengthwise.
- 3 Heat mustard oil in a pan until it reaches smoking point, then reduce the heat.
- 4 Add cumin seeds and let them splutter, followed by a pinch of asafoetida.
- 5 Add the parwal pieces and sauté them for 5-7 minutes on medium heat.
- 6 Sprinkle turmeric powder, coriander powder, red chili powder, and salt over the parwal.
- 7 Mix well to coat the parwal with the spices.
- 8 Add a cup of water to the pan, cover it with a lid, and let it cook on low heat for about 15-20 minutes or until the parwal becomes tender.
- 9 Once the parwal is cooked, add amchur powder and garam masala.
- 10 Mix well and cook for another 2-3 minutes to blend the flavors.
- 11 Garnish with chopped fresh coriander leaves before serving.
Tips
For a richer taste, you can add a teaspoon of ghee before serving.