Parwal rasedar subzi with dahi (Pointed gourd wet subzi with yogurt)

Parwal is a summer vegetable easily available in North and Eastern India. It is known as pointed gourd, a vine plant of squash family, similar to cucumber. In many parts of South India, it was not available earlier. Parwal resembles dondakaya (kundru/gherkin/coccinia).

Parwal is easy to digest and so recommended for patients with weak digestion, jaundice etc. It is a good source of carbohydrates, vitamin A and vitamin C. Parwal contains major nutrients and trace elements like magnesium, copper, potassium etc. All these nutrients play essential roles in human physiology.

Ingredients:

•      8 or 10 parwal
•      1 medium size onion
•      2 or 3 pods of garlic
•      1/2 inch ginger
•      1 cup dahi (yogurt)
•      1 or 2 bay leaves
•      1 inch cinnamon stick
•      2 or 3 green cardamom
•      1 black cardamom
•      2 or 3 cloves
•      2 Tsp. dhania powder
•      1 Tsp. chile powder
•      1/2 Tsp. turmeric powder
•      1 Tsp. garam masala
•      Salt to taste

Directions:

1.      Wash and scrape the skin of parwal with a blunt knife. Do not peel.
2.      Remove the edges of parwal and slit like a plus sign, cut only half way on either end.
3.      Apply a little salt and turmeric powder.
4.      Apply the salt and turmeric to the parwal so that they get marinated.
5.      Peel and cut onion.
6.      Wash and clean ginger and cut into pieces.
7.      Peel garlic pods.
8.      Grind half the onion pieces along with ginger and garlic.
9.      Beat dahi and keep it.
10.      Heat oil in a thick pan.
11.      Add parwal and cook for 3 to 4 minutes.
12.      Set aside.
13.      Add cinnamon stick, cardamom, cloves and bay leaf.
14.      Cook for a minute and add onion garlic paste.
15.      Keep stirring.
16.      Add turmeric, dhania and chile powders.
17.      Mix well.
18.      Add salt and garam masala.
19.      When the onion paste is well cooked, reduce the heat.
20.      Add beaten dahi.
21.      Mix well.
22.      Add a cup of water, if needed.
23.      Keep stirring while cooking, so that curd does not split.
24.      Add the parwal and cook on a low heat.
25.      Keep mixing and cook till parwal pieces are soft to touch.
26.      Transfer to a serving dish and garnish with cilantro.
27.      Very tasty dish which can be eaten with rice and roti.

Parwal stuffed with onion masala (Pointed gourd stuffed with onion masala subzi)

Parwal is ethnic to India (especially North and East) and is not available elsewhere. It is easily  available in North and Eastern India. Even in South India, it was not available earlier. But, now you find this vegetable occasionally in market. 

Parwal is a seasonal vegetable available in summer months. Parwal is easy to digest and so recommended for patients with weak digestion, jaundice etc.

Many varieties of subzi are made using parwal with different ingredient combinations. Here is a recipe which is less time consuming and very tasty! If you like to add some more spices, you may add garam masala or dhania and jeera powder etc. 

Ingredients:

•      6 or 8 parwal
•      2 medium sized onions
•      3 or 4 pods of garlic (optional)
•      2 Tsp. chile powder
•      Salt to taste
•      3 Tsp. oil

Directions:

1.      Wash and clean parwal.
2.      Cut the parwal in quarter lengthwise, keeping them uncut at one end.
3.      Peel and dice onions.
4.      Peel garlic also.
5.      Coarsely grind onion pieces, garlic, salt and chile powder.
6.      Stuff the slit parwal with the ground masala.
7.      Heat oil in a thick pan.
8.      When oil is very hot, place the parwal in the pan.
9.      Reduce the heat, cover and cook.
10.      To avoid the subzi from burning, sprinkle water frequently.
11.      Keep stirring, taking care not to break the stuffed parwal.
12.      Continue cooking on low heat.
13.      Cook till parwal turn soft to touch.
14.      Stop cooking and transfer to serving dish.

Parwal rasedar subzi (Pointed gourd wet subzi)

Parwal is a summer vegetable easily available in North and Eastern India. It is known as pointed gourd, a vine plant of squash family, similar to cucumber. In many parts of South India, it was not available earlier. Parwal resembles, dondakaya (kundru/gherkin/coccinia).

Parwal is easy to digest and so recommended for patients with weak digestion, jaundice etc. It is a good source of carbohydrates, vitamin A and vitamin C.  Parwal contains major nutrients and trace elements like magnesium, copper, potassium etc. All these nutrients play essential roles in human physiology.

 

 

Ingredients:

•      8 to 10 parwal
•      3 tomatoes medium sized
•      1/2 inch ginger chopped
•      3 pods garlic
•      2 onions chopped
•      1 black cardamom
•      3 green cardamom
•      1/2 inch cinnamon stick
•      2 or 3 cloves
•      One or two bay leaves
•      1/2 Tsp. turmeric powder
•      1 Tsp. chile powder
•      1 Tsp. dhania powder
•      1/2 Tsp. jeera powder
•      1/2 Tsp. garam masala
•      Salt to taste
•      3 Tsp. oil
•      Cilantro for garnish

Directions:

1.      Wash and scrape the skin of parwal with a blunt knife. Do not peel.
2.      Grind ginger, garlic and onion into a paste.
3.      Heat oil in a deep pan or pressure cooker.
4.      Add cinnamon, cardamom and cloves.
5.      Cook for a minute or two.
6.      Add bay leaves.
7.      Add ginger, garlic onion paste and cook for 5 or 6 minutes.
8.      Add tomato paste.
9.      Cook for 5 minutes.
10.      Add chile powder, turmeric powder, dhania powder and jeera powder.
11.      Cook for a few minutes.
12.      Add parwal pieces and add some water, if needed.
13.      Cover and cook or pressure cook up to 2 whistles
14.      Let it cook till parwal pieces are soft.
15.      Add salt and garam masala.
16.      Cook for 10 minutes.
17.      Transfer to serving dish.
18.      Garnish with cilantro and serve.
19.      It is good with both rice and rotis.
20.      According to your taste, you may make it with less or more water.

 

 

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