Parwal Do Pyaza Recipe | Flavorful Indian Vegetable Curry

Parwal, also known as pointed gourd, is a vine plant belonging to the cucurbit family, widely grown in India and other parts of Southeast Asia. It is known for its unique taste and versatility in cooking. Parwal is typically small, green, and elongated with a firm outer skin and soft seeds inside. The vegetable is often used in a variety of Indian dishes, including curries, stir-fries, and stuffed preparations. Its mild flavor and tender texture make it a favorite in many regional cuisines.

Nutritional Value of Parwal

Parwal is not only tasty but also packed with essential nutrients, making it a healthy addition to your diet. Here’s a breakdown of its nutritional benefits:

1. Low in Calories: Parwal is a low-calorie vegetable, making it ideal for weight management and healthy eating plans.
2. Rich in Fiber: It is an excellent source of dietary fiber, which aids in digestion, helps maintain a healthy weight, and prevents constipation.
3. Vitamins:
• Vitamin A: Parwal is high in vitamin A, which is crucial for maintaining good vision, skin health, and boosting the immune system.
• Vitamin C: This vegetable also contains vitamin C, which has antioxidant properties, supports the immune system, and promotes skin health.
4. Minerals:
• Magnesium: Magnesium in parwal helps in muscle function, nerve signaling, and bone health.
• Potassium: This mineral is essential for regulating blood pressure and maintaining heart health.
5. Antioxidants: Parwal contains various antioxidants that help protect the body from oxidative stress and reduce the risk of chronic diseases.
6. Hydration: With its high water content, parwal helps in keeping the body hydrated, especially during hot weather.

Including parwal in your diet can contribute to overall well-being, thanks to its rich nutrient profile and health benefits. Whether enjoyed in traditional dishes like Parwal Do Pyaza or innovative recipes, this vegetable is a nutritious and delicious choice.

Find out recipe details below:

Main Ingredients:-
Pointed Gourd (Parwal) - 1/2 kg
Onion - 250 gm
Ginger Garlic Paste - 2 tsp
Cumin Seeds - 1 tsp
Bay Leaves - 2 nos
Turmeric Powder - 1 tsp
Red Chilli Powder - 1/2 tsp
Black Pepper Powder - 1/4 tsp
Cumin Powder - 1 tsp
Coriander Powder - 1 tsp
Garam Masala Powder - 1 tsp
Salt - as per taste
Mustard Oil - for deep frying

Serves - 3-4

Procedure:-

Preparation:
Wash and peel the pointed gourd (parwal).
Cut them into halves or quarters, depending on their size.
Peel and slice the onions thinly.

Frying the Parwal:
Heat mustard oil in a deep frying pan.
Once the oil is hot, deep fry the parwal pieces until they are golden brown and cooked through.
Remove them with a slotted spoon and set aside on paper towels to drain excess oil.

Cooking the Onion Base:
In the same pan, leave about 2-3 tablespoons of oil and remove the excess oil and keep the medium to high heat.
Add cumin seeds and bay leaves.
Let them splutter.
Add sliced onions and sauté them until they turn golden brown.
Add ginger garlic paste and sauté for another 2-3 minutes until the raw smell disappears.

Preparing the Stir-Fry:-
In a separate large pan or wok, heat a little oil.
Add the chopped garlic, julienned ginger and green chilli.
Sauté until they become fragrant.
Add the sliced onion and capsicum.
Stir-fry on high heat until the vegetables are slightly tender but still crisp.

Spicing Up:
Lower the heat and add turmeric powder, red chilli powder, black pepper powder, cumin powder, coriander powder and garam masala.
Stir well to combine the spices with the onions by adding water into it.
Add salt as per taste.

Combining:
Add the fried parwal pieces to the pan and mix well to coat them with the onion-spice mixture.
Cover the pan and cook on low heat for about 5-7 minutes, stirring occasionally to ensure the flavors are well absorbed.

Final Touch:
Cook for another 10 minutes and then turn off the heat.

Serving:
Parwal Do Pyaza is now ready to be served.
It pairs well with roti, paratha, or rice.

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