Parwal is a vegetable cultivated in northern and eastern parts of India. In southern states it is rarely available. It looks like tindora (little bigger in size) or cucumber with hard outer skin. Parwal has dark or light green stripes on the outer skin.
It is cooked as stir fry, stuffed fry using some more vegetables. Here is Stuffed Parval/Parwal (Pointed Gourd). It is very attractive and tastes nice.
Parwal is also known as Pointed Gourd.
- Parwal – 7 no
- Onion chopped – 1 no
- Green chilli chopped – 2 no
- Potato grated – 1 no
- Ginger grated – ½ tea spoon
- Red chilli powder – 1 teaspoon
- Coriander powder – 1 teaspoon
- Garam masala powder – ½ tea spoon
- Lemon juice – 1 tea spoon
- Turmeric powder – pinch
- Salt – as per taste
- Oil – 3 tea spoon
- Stuffing: Heat a pan with 2 tea spoon of oil; add onion, green chilli, ginger, salt and fry till onion is soft and red in colour; now add all dry spices and fry for few seconds.
- Then add grated potato and cook till potato is soft; now add lemon juice in it, mix and cool it.
- Now stuffing is ready for parwal.
- Stuffing the Parwal: Wash and peel the skin of parwal; cut one side length wise (do not cut into two pieces) and remove seeds; now gently stuff the parwal with stuffing as parwal has the tendency to break easily.
- Stuffed Parwal: Heat a wide pan with one tea spoon of oil; add little salt, red chilli powder and fry for few seconds; add stuffed parwals one by one carefully in the pan.
- Cook till golden in colour or insert a tooth pick to check whether it is cooked (to cook faster, I cooked stuffed parwal in microwave oven for 3 to 4 minutes and then fried in the pan).
- Serve hot with rice or chappati.