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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