parwal kothimira karam kura

Parwal is ethnic to India (esp North) and is not available elsewhere. It is easily available in North and Eastern India.  Even in South India, it was not available earlier.  Parwal resembles kundru (dondakaya/gherkin/coccinia). Parwal is a seasonal vegetable available in summer season.
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. Aloo parwal (parwal with potato) is a very popular and favorite one!

I am giving a subzi which is less time consuming and tasty as well!

Ingredients:

•       8 or 10 parwal
•       1/2 cup kothimira (cilantro) cleaned and chopped
•       2 or 3 green chiles  (according to taste)
•       Salt to taste
•       2 or 3 tsp. oil

Directions:

1.      Cut parwal in quarter lengthwise.
2.      Grind cilantro, chiles and salt together in a grinder.
3.      Heat oil in a pressure cooker.
4.      Add parwal pieces and cilantro masala.
5.      Add two or three spoons of water.
6.      Mix well, cover and cook for one or two whistles.
7.      Remove the lid when the pressure comes to normal.
8.      Cook for 4 to 5 minutes till water evaporates.
9.      Serve with rotis or rice.