Parwal Gravy
Parwal Gravy is a delicious Indian curry made with parwal (pointed gourd), onion, tomato, and a blend of aromatic spices. This recipe is gluten-free and vegetarian, making it suitable for many dietary preferences. It is also a great source of fiber and vitamins, thanks to the parwal. The use of less oil in this recipe makes it a healthier option for those who are conscious about their oil intake.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
100 kcal
Protein
3 g
Carbs
12 g
Fat
5 g
Fiber
4 g
Ingredients
Parwal Vegetable
1 medium cup (150g)
Chopped Onion
0.5 medium cup (75g)
Rice bran oil
0.5 tbsp (7.5g)
Cumin seeds
1 tsp (5g)
Ginger Paste
1 tsp (5g)
Garlic paste
1 tsp (5g)
Turmeric powder
0.5 tsp (2.5g)
Coriander Powder
1 tsp (2g)
Cumin Powder
0.5 tsp (1g)
Common salt
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Chopped Tomato
1 small cup (100g)
Garam Masala
0.5 tsp (1.5g)
Plain Water
0.5 medium cup (125g)
Instructions
Preparation
Wash the Parwal and cut it into small pieces.
Cooking Steps
Heat oil in a kadai over medium heat. Add cumin seeds and let them splutter.
Add chopped onions and sauté for 2-3 minutes until they turn translucent.
Add garlic-ginger paste and sauté for another 1-2 minutes until the raw smell goes away.
Add chopped tomatoes and cook for 3-4 minutes until they soften and turn mushy.
Add turmeric powder, coriander powder, cumin powder, garam masala, and salt. Stir well.
Add the parwal pieces and mix well, ensuring that the pointed gourd is coated in the masala.
Add little water and stir. Cover the kadai with a lid and let it cook for 10-12 minutes over medium heat until the pointed gourd is cooked through and tender and the gravy thickens.
Garnish with fresh coriander leaves and serve hot.