Parwal Recipe- Authentic Indian Pointed Gourd with Panch Phoran

Last Updated on 2 months by Neha Deshmukh

Parwal Recipe: Authentic Indian Pointed Gourd with Panch Phoran

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Parwal ki Sabzi. It’s a simple, comforting dish my grandmother used to make, and the aroma of panch phoran sizzling in mustard oil instantly transports me back to her kitchen. If you’re looking for a unique and flavorful Indian vegetable dish, you absolutely have to try this one. It’s surprisingly easy to make, and the taste is just incredible!

Why You’ll Love This Recipe

This Parwal recipe isn’t just about a tasty vegetable dish; it’s about experiencing a little piece of Indian home cooking. The combination of the slightly bitter parwal (pointed gourd) with the warm, aromatic spices is just divine. Plus, it’s a relatively quick and easy recipe, perfect for a weeknight meal. You’ll love how the flavors develop as it cooks, and it’s a great way to add a different vegetable to your rotation.

Ingredients

Here’s what you’ll need to make this delicious Parwal ki Sabzi:

• 500 gm parwal/pointed gourd
• 1 garlic bulb
• 2 onions
• 1 tsp panch phoran
• 2 tbsp dhaniya powder (coriander powder)
• 1 tbsp cumin powder
• 1 tsp red chili powder
• 1 tsp turmeric powder
• 1 pinch hing (asafoetida)
• 5-6 tbsp mustard oil
• Salt to taste

Ingredient Notes

Let’s talk about a couple of key ingredients that really make this recipe special.

• Panch Phoran: This Bengali spice blend is a game-changer! It’s a mix of five spices – fennel, nigella, methi (fenugreek), mustard, and cumin seeds. It adds a wonderfully complex and aromatic flavor. You can usually find it at Indian grocery stores, or online.
• Mustard Oil: Traditionally, this dish is made with mustard oil. It has a pungent aroma that mellows out when heated and adds a unique flavor. Don’t be scared off by the smell – it’s essential! If you absolutely can’t find it, I’ll cover substitutions in the FAQs.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the parwal. Scrape the outer layer of the parwal and cut it into halves, then into 4-6 pieces. This removes any bitterness.
2. Now, heat the mustard oil in a kadhai (wok) until it’s nicely smoky. This is important for developing the flavor. Be careful not to overheat it!
3. Add the panch phoran, whole red chili, and hing to the hot oil. Sauté for a few seconds until they become fragrant – you’ll know it when you smell it!
4. Next, add the sliced onions and cook until they turn a beautiful golden brown. Patience is key here; well-browned onions are the foundation of flavor.
5. Add the parwal pieces and turmeric powder. Stir well to coat everything and cook on medium heat for a few minutes.
6. Once the parwal is half-cooked, add salt and mix well.
7. Time for the spice paste! Combine the crushed garlic, coriander powder, cumin powder, and red chili powder with a little water to form a smooth paste.
8. Add the garlic-spice paste to the parwal. Sauté for a couple of minutes until the raw smell disappears.
9. Finally, cover the kadhai and cook on low-medium heat until the parwal is tender. Stir occasionally to prevent sticking. This usually takes about 10-15 minutes.

Expert Tips

• Don’t skip scraping the parwal! It really does reduce the bitterness.
• Heating the mustard oil until smoky is crucial for that authentic flavor.
• Adjust the red chili powder to your spice preference.
• Cooking on low-medium heat ensures the parwal cooks evenly without burning.

Variations

• Spice Level Adjustments: If you like it spicier, add a pinch of cayenne pepper or use a hotter chili powder. My friend, Priya, always adds a chopped green chili for extra heat!
• Regional Variations: In Bengali and Odia cuisine, you’ll often find parwal cooked with shrimp or fish. You could add a handful of small shrimp during the last 5-7 minutes of cooking for a delicious twist.
• Potato Addition: My mom sometimes adds a diced potato to the sabzi for a heartier meal.

Serving Suggestions

Parwal ki Sabzi is incredibly versatile. Serve it hot with:

• Steaming rice
• Warm chapatis (Indian flatbread)
• Poori (deep-fried bread)
• A side of dal (lentils) for a complete meal.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

• What is Parwal and its health benefits? Parwal, also known as pointed gourd, is a nutrient-rich vegetable. It’s a good source of vitamins, minerals, and fiber. It’s believed to have several health benefits, including aiding digestion and regulating blood sugar levels.
• What is Panch Phoran and where can I find it? Panch Phoran is a Bengali spice blend consisting of five spices. You can find it at most Indian grocery stores or online retailers.
• Can I use a different oil instead of mustard oil? While mustard oil is traditional, you can use vegetable oil or sunflower oil as a substitute. However, the flavor won’t be quite the same.
• How do I know when the parwal is cooked perfectly? The parwal should be tender but still hold its shape. You should be able to easily pierce it with a fork.
• Can this dish be made ahead of time? Yes, you can make it a day ahead. The flavors actually develop even more overnight! Just reheat thoroughly before serving.

Enjoy this authentic taste of India! I hope you love this Parwal recipe as much as my family does. Let me know in the comments how it turns out for you!