Aalu-Parwal Curry
Parwal or pointed gourd is a very healthy vegetable and is a favourite in West Bengal, Orissa and other states. I remember eating parwal in almost all subzis when we were on a trip to Orissa. Of late for the past two to three years, I am finding this in my local vegetable store in Chennai. Neha loves this and I usually make a simple stir fry for her lunch box. I make it a point to buy it when ever I see a fresh batch in the shop. Infact the sales girls in
the shop once asked me how do I make it and it’s not known to the locals here in Chennai.
Me, being brought up in Mumbai, I was aware of it since childhood. My dad used to get it and mom used to make a stir fry using it. But I was pleasantly surprised and happy to note that Neha too had a liking towards it. Pointed gourd/parwal is a good source of carbohydrates, vitamin A, vitamin B and vitamin C. It controls cholesterol level, blood sugar and helps in digestion. It aids in treating constipation too. So, definitely it’s a must try vegetable. Usually, I garnish most of my subzis with finely chopped coriander leaves, but because of water shortage, I am currently not buying any green leafy vegetable. Also coriander leaves is extremely expensive these days and not very fresh either.
Ingredients:
- Potatoes 2 medium
- Onion 1 big
- Pointed gourd/Parwal 4-5
- Tomatoes 2 medium
- Salt to taste
- Turmeric powder 1/2 tsp
- Red chili powder 1 tsp
- Coriander powder 2 tsp
- Garam masala 1/2 tsp
- Ginger 1 inch piece
- Garlic 4-5 cloves
- Bay leaf 2-3
- Cinnamon a small piece
- Cumin seeds 1 tsp
- Refined oil 1 tbsp
- Coriander leaves for garnish
Method:
- Peel the potatoes and chop them into one inch cubes. Scrape the parwal skin and cut it into small pieces.
- Chop the onion, garlic, ginger, green chilies and tomatoes finely.
- Heat oil in a pressure pan and add cumin seeds.
- When they splutter, add the bay leaf and cinnamon stick.
- Furthermore, add the chopped onion and fry till translucent. Add the chopped ginger-garlic and cook.
- If desired, puree the tomato pieces and make a smooth paste.
- Now, add this paste to the onion and add all the dry spices.
- When the tomato puree gets well cooked, add the potato and parwal pieces and mix.
- Add required amount of salt and cook for 2-3 minutes.
- Pour around half to three fourth cup of water and bring to a boil.
- Cover and cook for 2 whistles and then lower the flame and cook for 4-5 minutes more.
- Switch off the flame and allow the pressure cooker to cool.
- Garnish with finely chopped coriander leaves and serve it hot with rice or rotis.
