PARWAL SUBZI

In South India, we have not seen this vegetable growing anywhere.  After coming to Mumbai, I saw this in the market plenty and always wanted to buy the same.  But I was not knowing how to use it, I asked my Gujarati friend about it.  She told me that this can be used for making subzi, stew, soup, curry and sweet dish too.

Hence I purchased and made the subzi which is shared with you today.

Parwal is low in cholesterol and fats.   It is easy to digest and recommended for patients with weak digestion and those recovering from chronic illness.   It is an appetizer too.  It is  a good source of Vitamin A, B1, B2 & C and also   Contains minerals, like calcium, phosphorous, iron, copper and potassium.   It is is helpful in treating jaundice, liver problems, blood diseases and leprosy patients.    Beneficial in treating fever, skin infections, constipation and healing of wounds.

Parwal is also know as the pointed gourd.

PARWAL SUBZI

Parwal

 The fruits are green with white or no stripes. Size can vary from small and round to thick and long.   It thrives well under a hot to moderately warm and humid climate. The plant remains dormant during the winter season and prefers a fertile, well-drained sandy loam soil due to its susceptibility to water-logging.  It is used as ingredients of soup,stew, curry, sweet or eaten fried.

Let us look at the recipe now:

Ingredients:

150 gms parwal

1/4 tsp chilli powder

1/2 tsp dhania powder

1/4 tsp ginger garlic paste

1 onion finely chopped

turmeric powder

1/2 tsp mustard seeds

1/2 tsp cumin seeds

salt

1 tsp oil

Method:

1.  Scrape the skin of parwal, wash and cut lengthwise.

2.  If the seeds are tender, do not remove.

3.  If the seeds are hard, remove the inner portion.

CUT PARWAL

4.  In a kadai, heat oil, add mustard seeds and cumin seeds to splutter

5.  Add the finely chopped onion, ginger garlic paste, saute for 2 minutes

6.  Add the parwal and saute for 5 minutes

7.  Add the masalas and saute for two minutes

8.   Add salt, turmeric powder, mix well and cover with a plate which can hold water in it.

cook for 5 minutes.
your subzi is ready.

How to serve:

serve hot with chapati and rice.


 variation:  You can also add potatoes, tomatoes in this.

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