Pointed gourd, also called as Potol in Bengali and Telugu and in Hindi as Parwal is one of the commonly found green vegetables in Indian cuisine. Both dry and easy to prepare side dishes are prepared using Parwal. In some parts of East India, Parwal is also used to make sweets. Parwal is a natural aphrodisiac that can enhance your sex life as well. In Ayurveda, Parwal is used as a medicine to treat colds, fever and throat problems.
Of an oblong shape, they have a smooth shiny green skin, sometimes with clearer strips, while the inside is enclosed with a greenish pulp and numerous large seeds. Although sliced as a common ingredient in mixed vegetables, the sweet and light taste of Parwal Ki Sabzi, and especially their irregular texture make it one of the more popular veggies.
In addition to the skin that is quite robust, which contrasts with the lack of soft flesh, they have many seeds, varying in shape, similar to dried beans, and do not lose this nice little consistency even after long cooking.
Parwal is commonly available at extremely cheap prices throughout the year.
Preparation Time: 10 mins
Cooking time: 20 mins
Servings: 4 servings
Calories per serving: 20 calories per 100 gms
5 pointed gourds
1 tsp mustard seed
3 tbsp poppy seeds
1 tsp cumin powder
1 tsp coriander powder
1 tsp red chili powder
2 green chilies
1 tsp turmeric powder
1 cup shredded coconut
1 tsp ginger paste
1 tsp garlic paste
1 tsp sugar
1 cup mustard oil
Salt to taste
Soak mustard seed and poppy seed at least for 6 hours. Mix soaked poppy seed, mustard seed, coconut, green chilies and a little bit of water.
Chop the onion, tomato and green chilies. Gently scrape one end of the tip of the gourds so you can start scooping out the seeds inside with a thin long knife. Rub half turmeric powder and salt on the gourds.
Light fry the gourds in semi heat. Keep it aside.
Heat oil in a kadhai. Add half of the chopped onion and fry till its slightly brown. Add cumin, turmeric, coriander powder, and stir well. Add prawn and cook for 5 minutes till oil starts coming out. Add water and cook for 5 minutes or till the prawns are cooked properly. Let it cool completely.
Stuff this mixture little by little into the sauteed gourds.
Heat oil in a kadhai. Saute for half a minute and add remaining half of the chopped onions. Fry the onions till light brown. Add ginger-garlic paste, red chili powder, turmeric powder, poppy seed, mustard seed, coconut, green chilies, and chopped tomatoes. Cook this for 5 minutes on low heat. Season with salt. Pour half cup of water and boil for a few minutes. Now add the stuffed gourds and cook for 5 minutes.
Serve hot with naan, paratha, pulao, or simple plain rice.