Parwal Bhujiya | Pointed Gourd Stirfry Recipe

Parwal or pointed gourd is seasonal vegetable popular more in North India than South, it looks similar to Tindora but little large in size, plump but taste different than tindora. The most common curry made with parwal is Aloo Parwal Sabzi which I already posted and another is this stir fry which normally made for breakfast along roti or paratha as it's quick to prepare than aloo parwal sabzi.



Made with minimal ingredients this parwal fry still taste fabulous if made properly ie you have to fry the parwal real well the more we fry/saute it the better it taste.

Like in my aloo parwal curry again this time I missed to take parwal/pointed gourd pictures it seems this has wait and also there's no step wise pictures for this recipe.  If you want to keep parwal fresh for longer time then immerse them in water and at room temperature it will say fresh for 2-3 days but parwal is always good to consume fresh and sooner.  Try this parwal fry and you will like it.

Parwal Bhujiya | Pointed Gourd Stir fry Recipe

Parwal bhujiya or pointed gourd stir fry is simple vegetable made with parwal, onion and seasoning.

Author:	Priti	Category:	Main Course,Curry	Cuisine:	Uttar Pradesh
Prep Time:	10 Mins	Cook Time:	20 Mins	Total Time:	30 Mins
Serves:	2-3

Ingredients:

• 10-12 - Parwal/Pointed Gourd
• 2 tbsp - Oil
• 1 tsp - Cumin Seeds/Jeera
• 1 Large - Onion
• 3-4 - Green Chili
• 1 tsp - Red Chili Powder
• 1/2 tsp - Coriander Seeds Powder
• 1/4 tsp - Turmeric Powder
• To Taste - Salt

Method:

1. Rinse, pat dry and cut both edges of parwal/pointed gourd. Then cut each parwal into 4-6 slices
2. Peel and slice onion, chop green chili.
3. In a pan or wok heat oil add cumin seeds and allow to crack. Add onion, green chilli and saute until onion becomes soft.
4. Add sliced parval and saute until it becomes golden brown, stirring in intervals and shrink in size, it takes around 10-12 minutes in medium to slow flame.
5. Add red chilli, coriander seeds, turmeric powders, salt and mix well. Cook for 4-5 minutes with regular stirring, off flame.
Serve hot/warm with roti/paratha or rice-dal/sambar.

Variations
• You can also peel and remove seeds from parwal.
• I normally don't do that. Skip onion to make as No Onion No Garlic version. 
• You can add one sliced potato to make it parwal aloo bhujiya

Enjoy this simple and easy parwal fry and also check out Aloo Parwal Curry Recipe.

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