Parwal ki sabji

Name: Parwal ki sabji
Total time: 1200 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 250 grams parwal or pointed gourd; 1 onion finely chopped; 1 big finely chopped tomato; 1/4 teaspoon cumin seeds; 1 pinch asafoetida (hing); 1/4 teaspoon turmeric powder; 1/4 teaspoon Coriander Powder; 1/4 teaspoon red chili powder; 1/2 tsp salt; 1-2 tablespoons chopped coriander leaves; 2 tbsp oil

Monika Jain @monika_jain

#CA2025
#pointed gourd

Monika Jain @monika_jain

#CA2025
#pointed gourd

Saved

Ingredients

20 mins

2 servings

250 gramsparwal or pointed gourd
1onion finely chopped
1big finely chopped tomato
1/4 teaspooncumin seeds
1 pinchasafoetida (hing)
1/4 teaspoonturmeric powder
1/4 teaspoonCoriander Powder
1/4 teaspoonred chili powder
1/2 tspsalt
1-2 tablespoonschopped coriander leaves
2 tbspoil

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Steps

20 mins

1

Firstly rinse the parwal very well in water. Drain the water and keep aside.
2

Slice the parwal in two parts with the skin of the parwal.
3

There will be seeds and pith in the parwal. If the seeds are mature and large, then remove them along with the pith. If the seeds are tiny and tender, then you don’t need to remove parwal seeds and the pith.
4

Now slice each of the half in three or four parts.
5

Heat 2 tablespoons oil in a heavy pan or kadai.
Reduce the heat and add ¼ teaspoon cumin seeds and 1 pinch asafoetida (hing). Let the cumin seeds splutter.
Than add chopped onion. Stir and saute till onion is translucent on low to medium-low flame.
6

Next add ¼ teaspoon turmeric powder, ¼ teaspoon red chili powder and salt as required.Add ¼ teaspoon coriander powder.
7

Now add chopped tomato.Cook the tomato till turn into mushy.
8

Now add sliced Parwal.
9

Mix very well and continue to saute.
Saute till the parwal become golden from the sides and are cooked well. You will have to stir parwal sabzi at intervals for uniform cooking.
10

Serve parwal sabzi hot or warm with chapatis or parathas or phulka.