Tuesday, 13 July 2010

Parwal Fry

Parwal is a vegetable belonging to the same family as cucumber and squashes. It is known as Potols in Telugu (from Bengali) and 'Pointed Gourd' in English. It looks very similar to 'Ivy Gourd' ( Dhondakaya / Kovakai) but is much larger in size than it.
When I googled I found the following information about it.

It is often called green potato, colloquially in India. It is widely cultivated in the eastern part of India, particularly in Bengal, Assam, Bihar, and Uttar Pradesh. It is a good source of carbohydrates, vitamin A, and vitamin C. It also contains major nutrients and trace elements (magnesium, potassium, copper, sulphur, and chlorine) which are needed in small quantities, for playing essential roles in human physiology.

This was first time I was tried this vegetable and it came out really well. I used the recipe posted on gayatrivantillu but did not use the masala as stuffing.

  • Potols - 6
  • Vepudu Karam (Masala) - 2-3 tsp
  • Salt - as required
  • Turmeric powder - 1/8th tsp
  • Curry leaves - few
  • Oil - as required
For tempering
  • Urad dal - 1 tsp
  • Mustard - 1 tsp
  • Jeera - 1/2 tsp
  • Cut potols into long thin pieces and keep aside.
  • In a kadai, add oil. When it heats, add urad dal, mustard, jeera and curry leaves.
  • Add the potols, salt, turmeric powder and cook on a medium flame.
  • Once the curry is almost done, add the masala.
  • Remove and serve once the masala is also fried along with the curry.

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