Monday, December 19, 2011

Parwal StriFry

Know What You Eat: "POINTED GOURD" OR  Padwal/Parval in Hindi.  somehow resembles ivy guard in its looks, the taste is different though, and its very popular in my home because of its simplicity and its tagged with Gujarati Kadhi along with steamed rice and multigrain roti. Here's how I made it.

parwal stir fry
  • 1 C Parwal, cut lengthwise 
  • 1 Tbsp Olive oil
  • 1/4 tsp Mustard seeds
  • 1/4 tsp Cumin Seeds
  • A pinch of Asafoetida
  • 1/4 tsp Turmeric powder
  • 1/2 tsp Red chilli powder
  • 1 tsp Coriander-Cumin powder
  • 1/4 tsp Sugar/Jaggery
  • Salt to taste
  • Some Cilantro, chopped
  • Water to cook
  • Wash parwal, and cut it lengthwise along with the skin. Keep it aside.
  • Heat oil in a wok, add mustard seeds, let it splutter, then add cumin seeds and asafoetida.
  • Now add parwal, salt and turmeric along with some water to cook. Cover the lid and let it cook in its steam.
  • Once soft, add red chili powder, coriander cumin powder, and sugar. Stir it well. Garnish it with chopped cilantro and serve with warm roti.


Hamaree Rasoi said...

Inviting and colorful looking stir fry. Wonderfully prepared.

Poornima Nair said...

This goes so well with some dal rice, Yummm!

Reshmi Mahesh said...

Yummy stir fry...

Sobha Shyam said...

delicious stir fry, new to me..

Julie said...

Yummilicious stir fry !!
Ongoing Event -Christmas Delicacy (15 Nov-31 Dec 2011)
Erivum Puliyum

Priya said...

SImply delicious,healthy stir fry..

Balakrishna Saraswathy said...

These are kovaikai dear..the fry looks deliciously tasty with rotis.

Shanthi said...

Lovely presentation. Looks flavourful and delicious

Rani acharyulu said...

Delicious stir fry,i too make this fry but i will not use sugar.

Home Cooked Oriya Food said...

looks very delicious...
i love it too...

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