Masala Parwal Sabji (Pointed Gourd Curry)

Masala Parwal Sabji is a healthy perfect side dish. Masala Parwal Sabji is yummy and full of flavor. Masala Parwal Sabji goes well with roti, paratha or simply dal rice. Masala Parwal dish features a healthy mixture of Parwal (pointed gourd), tomatoes, onion, and spices. Both carnivores and vegetarians will enjoy this meal.

My family loves Parwal, so it appears in my kitchen frequently in some form or another. But this time I tried some different version which is Parwal Sabji with Punjabi gravy style and the result was unbelievable, such an awesome and tasty curry. However, on hubby’s request I made curry little bit spicy so Kids and I squeeze some lemon juice in our curry. You can also adjust the spice level according to your family preference. Let’s move on to the recipe now…

Ingredients:

• 250 grams Parwal/Padwal/Pointed Gourd
• 1 Onion Chopped
• 1 Tomato Chopped
• Small piece of Ginger (½ inch)
• 3-4 Garlic Cloves
• 3-4 Cashew Nuts
• 1 Green Chili Chopped
• 2 tbsp Oil
• 1 tsp cumin Seeds
• ½ tsp Mustard seeds
• Pinch of Hing/Asafoetida
• 1 tsp Red Chili Powder
• ½ tsp Turmeric Powder
• 1-2 tsp Garam Masala
• 1 tbsp Coriander Seeds Powder
• 1-2 tbsp Kasuri Methi
• Salt

Method:

1. Wash the parwal and cut the both ends, and then slice it into half, remove the seeds and keep aside.
2. Add 1 tbsp oil in a kadhai. Once oil is hot enough add chopped parwal and salt, and cover it and cook it till soft on low flame.
3. Then remove the cooked parwal from the kadhai and keep aside.
4. In a blender add onion, tomato, ginger, garlic, cashew nuts and green chili and blend till smooth paste.
5. In the same kadhai add remaining oil, cumin seeds and mustard seeds, once it gets start crackled then add pinch of hing.
6. Now add the prepared onion masala paste in it, stir it for 2-3 minutes, then add red chili powder, turmeric powder, coriander powder, garam masala and salt, then stir it till oil separated and raw smell goes out.
7. Now add ¼ cup water, mix it well and bring it to the boil and make gravy. Add the cooked parwal into the thick gravy, then cook it for 2 minutes, lastly add crushed kasuri methi and mix it again.
8. Masala Parwal Sabji is ready, garnish it with chopped coriander leaves, serve it with roti, paratha or dal-rice as a side dish.

Tips:

• You can also add other veggies into this sabji like capsicum, potato, green peas, etc…
• Make gravy thick or thin as per your choice.
• You can cut parwal into more (thin) slices, it depends on you.

3.0 from 1 reviews

Masala Parwal Sabji

 

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Masala Parwal Sabji is a healthy perfect side dish. Masala Parwal Sabji is yummy and full of flavor. Masala Parwal Sabji goes well with roti, paratha or simply dal rice. Masala Parwal dish features a healthy mixture of Parwal (pointed gourd), tomatoes, onion, and spices. Both carnivores and vegetarians will enjoy this meal.

Author: Binjal Pandya

Recipe type: Sabji & Curry

Cuisine: Indian

Ingredients

• 250 grams Parwal/Padwal/Pointed Gourd
• 1 Onion Chopped
• 1 Tomato Chopped
• Small piece of Ginger (½ inch)
• 3-4 Garlic Cloves
• 3-4 Cashew Nuts
• 1 Green Chili Chopped
• 2 tbsp Oil
• 1 tsp cumin Seeds
• ½ tsp Mustard seeds
• Pinch of Hing/Asafoetida
• 1 tsp Red Chili Powder
• ½ tsp Turmeric Powder
• 1-2 tsp Garam Masala
• 1 tbsp Coriander Seeds Powder
• 1-2 tbsp Kasuri Methi
• Salt

Instructions

1. Wash the parwal and cut the both ends, and then slice it into half, remove the seeds and keep aside.
2. Add 1 tbsp oil in a kadhai. Once oil is hot enough add chopped parwal and salt, and cover it and cook it till soft on low flame.
3. Then remove the cooked parwal from the kadhai and keep aside.
4. In a blender add onion, tomato, ginger, garlic, cashew nuts and green chili and blend till smooth paste.
5. In the same kadhai add remaining oil, cumin seeds and mustard seeds, once it gets start crackled then add pinch of hing.
6. Now add the prepared onion masala paste in it, stir it for 2-3 minutes, then add red chili powder, turmeric powder, coriander powder, garam masala and salt, then stir it till oil separated and raw smell goes out.
7. Now add ½ cup water, mix it well and bring it to the boil and make gravy. Add the cooked parwal into the thick gravy, then cook it for 2 minutes, lastly add crashed kasuri methi and mix it again.
8. Masala Parwal Sabji is ready, garnish it with chopped coriander leaves, serve it with roti, paratha or dal-rice as a side dish.

Notes

• You can also add other veggies into this sabji like capsicum, potato, green peas, etc…
• Make gravy thick or thin as per your choice.
• You can cut parwal into more (thin) slices, it depends on you.

3.5.3208