You’ll Love Parwal! Potato & Pointed Gourd Sabzi with a Secret Sesame - Sev Masala

Name: You’ll Love Parwal! Potato & Pointed Gourd Sabzi with a Secret Sesame - Sev Masala
Total time: 2100 s
Yield: 2 - 3 people
Cuisine: Indian
Ingredients: 250 grams - Pointed Gourd (Parwal), washed and cut lengthwise; 2 medium Potatoes, washed and cut lengthwise; 3 tbsp - Oil; 1 tsp - Mustard seeds; 1 tsp Cumin seeds; 1/2 tsp Asafoetida (Hing); 1 inch Ginger piece; 2 to 3 Green chilies; 7 to 8 cloves Garlic; 3 tbsp Roasted peanuts; 2 tbsp - Roasted white sesame seeds; 1 tsp - Fennel seeds (Variyali); 1/4 cup (small bowl) - Ready-made Besan Sev (chickpea flour noodles); 1.5 tsp - Red chili powder (adjust to taste); 1/2 tsp Turmeric powder; To taste Salt; 2 to 3 tbsp Water (only for sprinkling

Krishna Dholakia @krishna_recipes_

Pointed Gourd (Parwal) is one of those vegetables that often faces a bit of resistance at the dinner table, especially from kids. To give this simple veggie an exciting and lip-smacking twist, I experimented in my kitchen with a unique dry spice blend. By combining crunchy roasted peanuts, sesame seeds, flavorful fennel, and crispy chickpea flour sev, I created a rich, aromatic masala. When I served this spicy, coated sabzi to my family, even the picky eaters polished their plates clean! The tiny splash of water during cooking helps the rich masala cling beautifully to every single piece, doubling its flavor. If anyone in your home shies away from Parwal, try this "hatke" style once—they will surely become fans!
#CA26
#CA2026
#week 9
#Pick & Cook
#ParwalBatataShaak
#KathiyawadiTaste
#SecretMasalaShak
#GujaratiRasoi
#SomethingHatke
#QuickLunchRecipe
#CookpadIndia

Krishna Dholakia @krishna_recipes_

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Ingredients

Around 35 minutes

2 - 3 people

250 grams- Pointed Gourd (Parwal), washed and cut lengthwise
2 mediumPotatoes, washed and cut lengthwise
3 tbsp- Oil
1 tsp- Mustard seeds
1 tspCumin seeds
1/2 tspAsafoetida (Hing)
1 inchGinger piece
2 to 3Green chilies
7 to 8 clovesGarlic
3 tbspRoasted peanuts
2 tbsp- Roasted white sesame seeds
1 tsp- Fennel seeds (Variyali)
1/4 cup(small bowl) - Ready-made Besan Sev (chickpea flour noodles)
1.5 tsp- Red chili powder (adjust to taste)
1/2 tspTurmeric powder
To tasteSalt
2 to 3 tbspWater (only for sprinkling

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Steps

Around 35 minutes

1

Preparation : Thoroughly wash the potatoes and parwal under running water, then slice them into clean, long pieces.
2

The Tempering : Heat oil in a pan (kadhai). Once hot, add the mustard seeds and cumin seeds. As they begin to crackle, add the hing. Immediately toss in the sliced potatoes and parwal, mix well, and let them cook gently over a low flame.
3
4

The Aromatics : While the vegetables are cooking, coarsely crush the ginger, green chilies, and garlic cloves using a mortar and pestle.
5

The Secret Dry Masala : In a small mixer jar, add the roasted peanuts, roasted white sesame seeds, fennel seeds, and besan sev. Grind them using the pulse mode to get a coarse, textured powder.
6

Mixing the Spices : Transfer this coarse dry masala onto a plate. Add the red chili powder, turmeric powder, and salt, mixing everything together thoroughly.
7

Cooking with the Masala : Add this aromatic spice blend to the cooking vegetables and gently stir until well combined. To prevent the spices from burning, take a little water in your hand and sprinkle it over the sabzi. Cover the pan with a lid and let it steam.
8

The Finishing Touch : Give the sabzi a gentle stir every now and then. Once the raw aroma disappears, the masala blends beautifully, and the oil begins to separate from the sides, turn off the flame.

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Krishna Dholakia @krishna_recipes_

on May 30, 2026 18:42

Cooking isn’t just something I do — it’s a piece of my heart, served on a plate.From the sizzle of spices in hot oil to the quiet joy of kneading dough with my hands, every dish I make carries a story, a memory, a feeling. Whether it's comfort food on rainy days or something bold that sparks curiosity, cooking is how I express love, creativity, and care.Each ingredient, every flavor, speaks of passion — not just for food, but for the smiles it brings, the moments it creates, and the warmth it spreads.✨ This isn’t just food. It’s a part of me.Come join my journey:https://www.instagram.com/krishna_recipes_?igsh=MXIzdzYwMXJ0Nno3OQ==