Sunday, 2 November 2014


    Parwal is a green vegetable indigineous to Eastern India, Also called potol, it has a colloqial name of green potato regionally It is a perenial vine .In english it is also called  Pointed Gourd.

Prep Time    : 15 mins
Cooking Time  :25 mins

Parwal  / pointed gourd       -                             10
Potato or aloo                      -                             4
Red chilli powder                -                             1 tsp
Coriander powder                -                             1 tsp
Turmeric powder                 -                             1/2 tsp
Chopped tomato                  -                             1
Garam masala                      -                            a pinch
Ginger garlic paste               -                            1 tsp
Cumin seeds                        -                             a pinch
Oil                                       -                              2 tbsp
Salt                                      -                              to taste

     .Peel and chopp potato, cut the edges of the parwal on both sides and cut into two pieces and wash it.In a pressure cooker heat oil add parwal and fry it. Strain in a paper napkin.

       Again heat oil add cumin seeds to crackle. Add onion and keep stiring till light brown.Add ginger garlic paste. red chilli powder, turmeric powder, coriander powder and mix well.
       Now add tomato and add some water n saute for 4-5 minutes in medium flame.Fry the masala till the oil starts to leave the sides.
        Add aloo and parwal and mix well.Add salt, garam masala and little amount of water and steam it.When the cooker release the whistle switch off the gas.
       Serve hot with chapti or rice.