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.

Ingredients: 

• 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

Method:

• 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.

Posted in: parval nu shaak,Parvat nu shaak,parwal curry,pointed gourd stirfry,veggies