Parwal is a peak summer vegetable in India, however I found some amazing parwal at our indian grocery store over the weekend and I made this delicous sabji. I am sharing one of the easiest punjabi style recipe of making parwal at home. The combination of the tender parwal and potatoes with flavors of the spices is truly delectable whenever you are craving simple and soothing home style food. All summer long, this sabji was prepared on a regular basis in my grandmother’s home. It is minimally spiced, no onion- no garlic recipe. You just need cumin seeds, few powdered spices for tempering in mustard oil. Mustard oil gives an authentic punjabi taste to the sabji. However, you could use avocado oil or any kind of cooking oil your prefer to use at home.
What Is Parwal
Parwal, also known a parval or potol in different regions of india, is an elongated, green colored, tropical gourd popular during summer season in India. It has a fleshy inside with small seeds at the core, while the outside has pale and dark green stripes (see image 1). The ends of the gourd are pointed, that is why it is also known as pointed ridge gourd. Parwal is not the same as kundru/tindora(ivy gourd). Both these vegetables look quite similar, however the taste is different. Parwal is known for its crunchy texture and it beautifully absorbs the flavors of the spices it is cooked with. It is used for making curries, stir-fries, stuffed preparations, and even pickles and mithai (sweets).
How To Choose & Store Parwal
When choosing parwal, make sure to touch and feel the gourd. When you press slightly, it should feel firm but not hard, that means it is overripe and will have tough seeds. Also make sure to check the skin- it should not be yellow or bruised. Choose smaller parwal - they are not over ripe. I used to notice that my grandmother always stored parwal soaked in water. Storing it submerged in water slows the ethylene production which stops the ripening. Trust me, this vegetable ripes very quickly, so I suggest that you cook it within 1-2 days of purchasing.
How To Cut Parwal
Thoroughly wash the parwal. Using a sharp knife, cut off and discard the pointed ends. (image2) Now decide whether you want to peel off the skin or not. If the parwal are fresh and bright dark green, I don’t peel off the skins. If I see that the skins are pale green or yellow and bruised, using a peeler, peel off the skin. Or you can scrape using a sharp knife. Lengthwise, cut the parwal in half (image 3). Again it is up to you if you want to scoop out the seeds. I decide it based on how tough or ripe the seeds are. To check, if you can cut the seeds easily using a knife, they are soft. If the seeds feel hard, scoop them out. Slice each half vertically into thin strips. (image 4)
How To Make Parwal Sabji
Few Tips
You can skip potatoes if you wish. If you do not have amchur, use some lemon juice instead. Adjust the spice levels according to your personal preference. This sabji starts changing taste and texture after 2-3 days. You can store it refrigetaed and finish the leftovers in that time frame.
More Delicious Sabji Recipes
Bhindi Aloo Arbi Ki Sabji Hare Pyaz Ki Sabji Aloo Methi Sabji Aloo Palak
