Parwal Ki Sabji Recipe, also known as aloo parval sabzi, is a simple North Indian vegetarian dish prepared with parwal (pointed ridge gourd), potatoes, and a few spices. This dish pairs wonderfully with Indian flatbreads like roti or paratha, or it can be served with dal-chawal (rice and lentils). It can be ready in just 20-25 minutes and is vegan-friendly.
Parwal is a vegetable commonly found during peak summer in India. Although it’s a summer vegetable, I found some excellent parwal at our Indian grocery store over the weekend and decided to make this delicious sabji.
This Punjabi-style recipe for parwal is incredibly easy to make at home. The tender parwal and potatoes, combined with the flavors of the spices, create a truly delightful dish when you’re in the mood for simple and comforting home-cooked food.
Throughout the summer, my grandmother’s home would regularly prepare this sabji. It’s minimally spiced and does not contain any onions or garlic.
For tempering, you’ll need cumin seeds and a few powdered spices, preferably cooked in mustard oil. Mustard oil adds an authentic Punjabi flavor to the sabji. However, you can use avocado oil or any cooking oil of your choice.
What is Parwal?
Parwal, also known as parval or potol in different regions of India, is an elongated, green tropical gourd popular during the summer season. It has a fleshy inside with small seeds at the core, while the outside features pale and dark green stripes. The ends of the gourd are pointed, which is why it’s also called pointed ridge gourd.
It’s important to note that Parwal Ki Sabji is not the same as kundru/tindora (ivy gourd). Although these vegetables look similar, they have different tastes.
Parwal is valued for its crunchy texture and its ability to absorb the flavors of the spices it’s cooked with. It’s used in various preparations such as curries, stir-fries, stuffed dishes, pickles, and even sweets. Parwal is rich in nutrition and fiber and has a mild, nutty flavor.
How to Choose & Store Parwal
When selecting parwal, gently press the gourd to ensure it feels firm but not hard. Overripe parwal will have tough seeds, so avoid those. Additionally, check the skin for any yellowing or bruising. Opt for smaller parwal, as they are less likely to be overripe.
I noticed that my grandmother used to store parwal soaked in water. Submerging it in water slows down ethylene production, which helps prevent ripening. Since parwal ripens quickly, it’s best to cook it within 1-2 days of purchase.
How to Cut Parwal
- Wash the parwal thoroughly.
- Using a sharp knife, trim and discard the pointed ends.
- Decide whether to peel the skin. If the parwal is fresh and bright dark green, peeling may not be necessary. However, if the skin is pale green or yellow and bruised, use a peeler or a sharp knife to remove the skin. Alternatively, you can scrape off the skin with a knife.
- Cut the parwal lengthwise into halves.
- Optionally, scoop out the seeds depending on their toughness. If the seeds can be easily cut with a knife, they are soft. If they feel hard, scoop them out.
- Slice each half vertically into thin strips.
Parwal Ki Sabji Recipe Ingredients:
- 350 grams parwal (pointed ridge gourd)
- 1 large potato (approximately 200 grams)
- 3 tablespoons mustard oil
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon hing (asafoetida)
- 1/2 teaspoon turmeric powder
- 3/4 teaspoon red chili powder (hot), adjust to taste
- 1/2 teaspoon coriander powder
- 1/2 teaspoon black pepper powder
- 3/4 teaspoon salt, adjust to taste
- 1/2 teaspoon garam masala
- 1/4 – 1/2 teaspoon amchur (dry mango powder), adjust to taste, or use lemon juice
- 2 tablespoons cilantro leaves, for garnish
How to Make Parwal Ki Sabji Recipe:
- Follow the instructions from the previous section to cut the parwal.
- Peel, halve, and cut the potato in a similar manner. Ensure that the size of the parwal and potato pieces is consistent. Keep the potatoes soaked in water until ready to use.
- Heat mustard oil in a cooking pan over medium heat until it becomes slightly smoky.
- Reduce the heat to low. Wait for a minute, then temper the hot oil with cumin seeds and hing, letting them crackle.
- On low heat (or remove the pan from the stove if necessary), add red chili powder, turmeric, and coriander powder. Fry the powdered spices in oil for 20-30 seconds, being careful not to burn them. Add a splash of water if needed.
- Introduce the potatoes to the pan and sprinkle with ¼ teaspoon of salt. Cook the potatoes for 3-4 minutes, stirring often to coat them in the spices.
- After 3-4 minutes, add the sliced parwal to the pan. Sprinkle with black pepper powder and salt, stirring to coat the parwal in spices. Fry without covering for about 2 minutes until the parwal turns deep green.
- Add a splash of water to the pan, then cover and let the sabji cook for 8-12 minutes or until both the parwal and potatoes are tender. Adjust the cooking time based on your preference for the texture of the vegetables.
- Finish the sabji by adding garam masala and amchur powder. Increase the heat and fry for 2 minutes on high heat.
- Garnish with chopped cilantro leaves and serve.
Additional Tips: Parwal Ki Sabji Recipe
- Potatoes can be omitted if desired.
- Substitute lemon juice for amchur powder if it’s not available.
- Adjust the spice levels according to your taste preference.
- This sabji may change in taste and texture after 2-3 days. Store it refrigerated and consume within that timeframe.
Conclusion:
Parwal Ki Sabji Recipe, or aloo parval sabzi, is a simple yet flavorful North Indian dish that can be prepared in just 20-25 minutes. Made with parwal, potatoes, and a blend of aromatic spices, this dish pairs well with roti, paratha, or dal-chawal. It’s a perfect choice for a comforting home-cooked meal and is vegan-friendly. With its crunchy texture and nutty flavor, parwal adds a unique touch to this traditional recipe. Whether you’re cooking for your family or guests, this easy-to-follow recipe is sure to impress!
FAQs about Parwal Ki Sabji Recipe
Can I omit potatoes from the recipe?
Yes, you can skip potatoes if desired.
What can I use as a substitute for amchur powder?
If you don’t have amchur powder, you can use lemon juice instead.
How can I adjust the spice levels?
Adjust the spice levels according to your taste preference.
How should I store the leftovers?
Store the leftovers refrigerated and consume within 2-3 days.
Can I use any other cooking oil instead of mustard oil?
Yes, you can use avocado oil or any cooking oil of your choice.
