Parwal Gravy (No Onion, Garlic)
Parwal Gravy is a delicious and healthy North Indian dish made with pointed gourd (parwal) in a tomato-based gravy. This version of the recipe is FODMAP friendly, making it suitable for people with sensitive stomachs. It's also gluten-free and vegetarian, making it a great option for those with dietary restrictions. It's a good source of fiber and several vitamins and minerals, thanks to the parwal. However, people with a dairy allergy should avoid this dish.
Nutrition Facts
Per serving
Energy
77 kcal
Protein
3 g
Carbs
9 g
Fat
3 g
Fiber
4 g
Ingredients
Parwal Vegetable
1 medium cup (150g)
Rice bran oil
1 tsp (5g)
Cumin seeds
1 tsp (5g)
Ginger 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 cup (200g)
Garam Masala
0.5 tsp (1.5g)
Plain Water
0.5 small cup (100g)
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 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 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.