Masala Parwal Recipe, also known as Pointed Gourd Curry, is a beloved dish in many Indian households.
It combines the unique flavor of parwal with a blend of spices, creating a mouthwatering and nutritious meal.
This recipe will guide you through the process of making Masala Parwal, ensuring you achieve the perfect balance of taste and texture.
Whether you’re a seasoned cook or a beginner, you’ll find this recipe easy to follow and incredibly rewarding.
This Masala Parwal recipe is a must-try.
Known as desi parwal ki sabji with masala, this dish uses hara sabji parwal (green parwal) to create a delicious and nutritious meal.
Parwal, or pointed gourd, is a versatile vegetable that can be cooked in various ways, but this masala parwal ki sabji brings out the best in it.
Start by thoroughly washing and peeling Parwal or lambe wale parwal (long parwal).
Once cleaned and cut, these parwal pieces are marinated with turmeric and salt, enhancing their natural flavors. The next step involves frying the marinated parwal until they’re golden and crispy.
This initial frying step not only ensures the parwal are cooked through but also adds a delightful texture to the dish.
In the same pan, you’ll create the flavorful masala that forms the heart of this dish.
Saute dry chilies and cumin seeds in mustard oil to release their aromatic essence, then add chopped onions and cook until they’re soft and pink.
The addition of spices like coriander powder, cumin powder, red chili powder, and garam masala gives this parwal ki sabji masala its distinctive, robust flavor.
Cooking the spices on low heat allows them to meld together, creating a rich, aromatic base.
Chopped tomatoes are then added to the mix, cooked until they blend seamlessly into the spices, forming a thick, luscious masala.
The fried parwal are then reintroduced to the pan, stirred well to coat each piece with the masala, and left to simmer on low heat.
This simmering step is crucial as it allows the flavors to penetrate the parwal, making them tender and flavorful.
Garnished with fresh coriander leaves, this parwal masala sabji is ready to be served.
It pairs wonderfully with steamed rice, roti, or paratha, making it a versatile addition to your meals.
Whether you call it parval masala, patal ki sabji, or simply pointed gourd recipes, this dish is a celebration of traditional Indian cooking.
The blend of spices and the unique flavor of parwal come together to create a dish that’s both satisfying and healthy.
Enjoy this masala parwal as a main course or a side dish, and savor the taste of home-cooked Indian comfort food.
Parwal (Pointed Gourd)–Rich in fiber, vitamins A and C, and antioxidants, parwal is beneficial for digestion, immunity, and overall health.
Ingredients and Their Uses in Masala Parwal Recipe
500g Parwal (Pointed Gourd)
Use: Parwal, also known as pointed gourd, is the star ingredient in this recipe.
Its mild flavor and slightly crunchy texture make it a great vegetable to absorb the rich spices and masala, creating a deliciously balanced dish.
1 teaspoon Turmeric Powder
Use: Turmeric powder adds a vibrant yellow color and a subtle earthy flavor to the dish.
It also has anti-inflammatory and antioxidant properties, making it a healthy addition.
Turmeric is used both in marinating the parwal and in the masala mix to enhance the flavor profile.
Salt to taste
Use: Salt is a basic yet essential ingredient that enhances all the other flavors in the dish.
It is used in the marination process as well as in the masala to ensure the dish is well-seasoned.
Mustard Oil
Use: Mustard oil adds a distinctive pungent flavor that is characteristic of many traditional Indian dishes.
It is used for frying the parwal and cooking the masala, imparting a unique taste that elevates the overall flavor of the dish.
1 Medium-sized Onion, chopped
Use: Onions are sauteed until they turn pinkish and translucent.
They form the base of the masala, adding sweetness and depth to the dish.
Onions also help to thicken the masala and bind the ingredients together.
1 teaspoon Coriander Powder
Use: Coriander powder adds a mild, citrusy flavor with a hint of sweetness.
It complements the other spices and helps to build a complex flavor profile in the masala.
1 teaspoon Cumin Powder
Use: Cumin powder adds a warm, earthy flavor and a slight bitterness that balances the sweetness of the onions and tomatoes.
It enhances the aromatic quality of the dish.
1 teaspoon Red Chili Powder
Use: Red chili powder brings heat and a vibrant red color to the masala.
The amount can be adjusted based on your spice preference, adding a fiery kick to the dish.
1/3 teaspoon Garam Masala Powder
Use: Garam masala is a blend of ground spices that adds warmth, complexity, and depth to the dish.
It includes spices like cloves, cinnamon, cardamom, and black pepper, which enrich the overall flavor of the masala.
2 Tomatoes, chopped
Use: Tomatoes add acidity and sweetness to the dish, helping to balance the spices.
They also create a thick, rich base for the masala when cooked down, contributing to the overall texture and flavor.
3 Dry Chilies
Use: Dry chilies add a smoky flavor and extra heat to the dish.
They are used in the tempering process to infuse the oil with their flavor, providing an additional layer of spiciness.
1/3 teaspoon Cumin Seeds
Use: Cumin seeds are used in the tempering process at the beginning of cooking.
When sauteed in hot oil, they release their aromatic oils, adding a nutty and earthy flavor to the dish’s foundation.
Each ingredient in this Masala Parwal recipe plays a crucial role in building layers of flavor, ensuring that the dish is both aromatic and delicious.
The combination of spices and fresh vegetables creates a balanced and nutritious meal that is quintessentially Indian.
Ingredients list of Masala Parwal Recipe
- 500g Parwal (Pointed Gourd)
- 1 teaspoon Turmeric Powder
- Salt to taste
- Mustard Oil
- 1 Medium-sized Onion, chopped
- 1 teaspoon Coriander Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Red Chili Powder
- 1/3 teaspoon Garam Masala Powder
- 2 Tomatoes, chopped
- 3 Dry Chilies
- 1/3 teaspoon Cumin Seeds
Instructions of Masala Parwal Recipe
Step 1: Preparation
Clean and Prep the Parwal:
Start by washing the parwal thoroughly under running water.
Use the back of a knife to scrub the parwal gently, removing the green skin.
After peeling, rinse them again to ensure they are clean.
Once washed, cut the parwal lengthwise as shown in the photo.
Marinate the parwal with 1/2 teaspoon turmeric and a pinch of salt.
Mix well to ensure the spices coat the parwal evenly.
Set aside for 5 minutes to allow the flavors to infuse.
Prepare the Vegetables:
While the parwal is marinating, chop the other vegetables.
Dice the onions and tomatoes, and set aside.
Ensure all the ingredients are ready before you start cooking to make the process smoother and more efficient.
Step 2: Cooking
Fry the Parwal:
Heat a pan over medium heat and add mustard oil.
Allow the oil to heat up until it starts to smoke slightly.
Carefully add the marinated parwal to the hot oil.
Stir the parwal frequently to ensure even cooking.
Continue frying for about 10-15 minutes until the parwal turns golden brown and is cooked through.
Remove the fried parwal from the pan and set aside on a plate.
Prepare the Masala:
In the same pan, with the remaining oil, add the dry chilies and cumin seeds.
Let them sizzle for a few seconds until the cumin seeds start to crackle and release their aroma.
Add the chopped onions to the pan and saute until they turn light pink and translucent.
This should take about 5-7 minutes.
Add the Spices:
Lower the heat and add the ground spices: 1 teaspoon coriander powder, cumin powder, red chili powder, 1/3 teaspoon garam masala powder, and the remaining 1/2 teaspoon turmeric powder.
Sprinkle in some salt to taste.
Stir the spices well and cook on low heat to prevent burning.
The key is to cook the spices gently to release their flavors without letting them burn.
Cook the Tomatoes:
Add the chopped tomatoes to the spice mixture.
Stir well and cook until the tomatoes become soft and mushy, blending into the spices to form a thick masala base.
This should take about 5-10 minutes.
Combine and Simmer:
Once the masala is well-cooked, add the fried parwal back into the pan.
Stir to coat the parwal with the masala evenly.
Cover the pan and cook on low heat for another 7-10 minutes.
This allows the parwal to absorb the flavors of the masala and become tender.
Check occasionally and stir to prevent sticking.
Garnish and Serve:
Once the parwal is cooked through and the masala is well-integrated, turn off the heat.
Garnish with freshly chopped coriander leaves.
Serve hot with your favorite dish.
Also Read:
Masala Parwal pairs wonderfully with steamed rice, roti, or paratha, making it a versatile addition to your meal repertoire.
By following these steps, you will create a delicious and authentic Masala Parwal Recipe that is sure to be a hit with family and friends
Enjoy this flavorful and healthy dish that brings the essence of traditional Indian cooking to your table.
Pro Tips for Masala Parwal Recipe
Choose Fresh Parwal:
Select parwal that is firm, bright green, and free from blemishes.
Fresh parwal ensures the best texture and flavor for your dish.
Proper Peeling and Cleaning:
Use the back of a knife to scrub and peel the parwal effectively.
This helps remove the tough outer skin and enhances the dish’s texture.
Marinate for Flavor:
Marinate the parwal with turmeric and salt for at least 5 minutes.
This step infuses the vegetable with flavor and helps in even cooking.
Use Mustard Oil:
Mustard oil adds an authentic, pungent flavor to the dish.
Heat the oil until it starts to smoke slightly before adding other ingredients.
Even Frying:
Fry the marinated parwal until golden brown and crispy.
Stir frequently to ensure even cooking and prevent burning.
Cook Masala on Low Heat:
Cook the spices on low heat to avoid burning and to allow the flavors to meld together.
This step is crucial for a rich, aromatic masala.
Tomato Consistency:
Ensure the tomatoes are cooked until they are soft and mushy.
This forms a thick base for the masala and enhances the dish’s texture.
Simmer for Flavor:
After adding the fried parwal to the masala, cover the pan and simmer on low heat.
This allows the parwal to absorb the flavors and become tender.
Adjust Spice Levels:
Adjust the amount of red chili powder and dry chilies according to your spice preference.
You can always add more later if needed.
Garnish Generously:
Garnish with fresh coriander leaves just before serving.
This adds a burst of freshness and enhances the dish’s visual appeal.
Serve Hot:
Serve Masala Parwal hot, paired with steamed rice, roti, or paratha for the best experience.
The dish tastes best when freshly cooked.
Experiment with Add-ins:
Feel free to add other vegetables like potatoes or peas to the dish for added variety and nutrition.
Frequently Asked Questions (FAQs):
What is Parwal?
Parwal, also known as pointed gourd, is a green vegetable commonly used in Indian cuisine.
Can I use other oils instead of mustard oil?
Yes, you can use other cooking oils, but mustard oil gives an authentic flavor.
Is Masala Parwal Recipe spicy?
It has a mild to moderate spice level, which can be adjusted to taste.
Can I prepare this Masala Parwal Recipe dish in advance?
Yes, Masala Parwal can be prepared a day in advance and reheated.
How do I store leftovers Masala Parwal Recipe?
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Can I freeze Masala Parwal Recipe?
Freezing is not recommended as it can alter the texture of the parwal.
What can I serve with Masala Parwal Recipe?
It pairs well with rice, roti, or paratha.
Is this Masala Parwal Recipe dish vegan?
Yes, Masala Parwal is vegan.
Can I add other vegetables to this Masala Parwal Recipe dish?
Yes, you can add potatoes or peas for variation.
How do I know if the parwal is fresh?
Fresh parwal is firm, green, and free from blemishes.
Can I use canned tomatoes?
Fresh tomatoes are recommended, but canned can be used in a pinch.
What if I don’t have all the spices?
You can adjust the spices according to availability, but the flavor may vary.
Can I use powdered spices instead of whole?
Yes, powdered spices work well in this recipe.
How do I make the Masala Parwal Recipe dish less spicy?
Reduce the amount of red chili powder and dry chilies.
Is this Masala Parwal Recipe dish gluten-free?
Yes, Masala Parwal is naturally gluten-free.
Can I add garlic and ginger?
Yes, adding minced garlic and ginger can enhance the flavor.
How long does it take to cook Masala Parwal Recipe?
It takes about 30-40 minutes from start to finish.
Can I use ghee instead of oil?
Yes, ghee can be used for a richer flavor.
What if my parwal is bitter?
Soak cut parwal in salt water for 10 minutes to reduce bitterness.
Is parwal available year-round?
Parwal is typically available in summer and monsoon seasons.
How do I cut parwal properly?
Cut lengthwise and remove seeds if they are large.
What other dishes can I make with parwal?
Parwal can be used in stews, curries, and stir-fries like
Is Masala Parwal suitable for kids?
Yes, but adjust the spice level accordingly.
What are the benefits of cooking with mustard oil?
Mustard oil adds a unique flavor and has health benefits like aiding digestion.
Can I use pre-made garam masala?
Yes, pre-made garam masala can be used.
How do I make my own garam masala?
Mix ground cumin, coriander, cardamom, cloves, and cinnamon.
Why is my masala burning?
Cook on low heat and add a splash of water if needed.
Can I use dried parwal?
Fresh parwal is preferred, but rehydrated dried parwal can be used.
What is the shelf life of parwal?
Fresh parwal can be stored in the fridge for up to a week.
Can I add yogurt to this masala parwal recipe dish?
Yes, a little yogurt can add a creamy texture.
What is the origin of Masala Parwal Recipe?
It is a traditional North Indian dish.
Can I cook Masala Parwal Recipe in a pressure cooker?
Yes, but reduce the cooking time accordingly.
What if I don’t like cumin seeds?
You can skip them or replace with fennel seeds.
Can I make this Masala Parwal Recipe dish in an air fryer?
You can fry parwal in an air fryer before adding to the masala.
Is parwal good for weight loss?
Yes, it is low in calories and high in fiber.
How can I enhance the flavor of this Masala Parwal Recipe dish?
Use fresh spices and garnish with cilantro and lemon juice.
What if my parwal is too hard?
Cook covered on low heat until tender.
Can I add nuts to this Masala Parwal Recip dish?
Yes, cashews or almonds can add a nice crunch.
How do I make the Masala Parwal Recipe dish more aromatic?
Add a pinch of asafoetida (hing) while tempering the spices.
Recipe Card:
Authentic Masala Parwal Recipe (Dry) | Masala Parwal | Parval Masala
Ingredients
Ingredients list of Masala Parwal Recipe
- 500 g Parwal Pointed Gourd
- 1 teaspoon Turmeric Powder
- Salt to taste
- Mustard Oil
- 1 Medium-sized Onion chopped
- 1 teaspoon Coriander Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Red Chili Powder
- 1/3 teaspoon Garam Masala Powder
- 2 Tomatoes chopped
- 3 Dry Chilies
- 1/3 teaspoon Cumin Seeds
Instructions
Instructions of Masala Parwal Recipe
Step 1: Preparation
Clean and Prep the Parwal:
- Start by washing the parwal thoroughly under running water.
- Use the back of a knife to scrub the parwal gently, removing the green skin.
- After peeling, rinse them again to ensure they are clean.
- Once washed, cut the parwal lengthwise as shown in the photo.
- Marinate the parwal with 1/2 teaspoon turmeric and a pinch of salt.
- Mix well to ensure the spices coat the parwal evenly.
- Set aside for 5 minutes to allow the flavors to infuse.
Prepare the Vegetables:
- While the parwal is marinating, chop the other vegetables.
- Dice the onions and tomatoes, and set aside.
- Ensure all the ingredients are ready before you start cooking to make the process smoother and more efficient.
Step 2: Cooking
Fry the Parwal:
- Heat a pan over medium heat and add mustard oil.
- Allow the oil to heat up until it starts to smoke slightly.
- Carefully add the marinated parwal to the hot oil.
- Stir the parwal frequently to ensure even cooking.
- Continue frying for about 10-15 minutes until the parwal turns golden brown and is cooked through.
- Remove the fried parwal from the pan and set aside on a plate.
Prepare the Masala:
- In the same pan, with the remaining oil, add the dry chilies and cumin seeds.
- Let them sizzle for a few seconds until the cumin seeds start to crackle and release their aroma.
- Add the chopped onions to the pan and saute until they turn light pink and translucent.
- This should take about 5-7 minutes.
Add the Spices:
- Lower the heat and add the ground spices: coriander powder, cumin powder, red chili powder, garam masala powder, and the remaining turmeric powder.
- Sprinkle in some salt to taste.
- Stir the spices well and cook on low heat to prevent burning.
- The key is to cook the spices gently to release their flavors without letting them burn.
Cook the Tomatoes:
- Add the chopped tomatoes to the spice mixture.
- Stir well and cook until the tomatoes become soft and mushy, blending into the spices to form a thick masala base.
- This should take about 5-10 minutes.
Combine and Simmer:
- Once the masala is well-cooked, add the fried parwal back into the pan.
- Stir to coat the parwal with the masala evenly.
- Cover the pan and cook on low heat for another 7-10 minutes.
- This allows the parwal to absorb the flavors of the masala and become tender.
- Check occasionally and stir to prevent sticking.
Garnish and Serve:
- Once the parwal is cooked through and the masala is well-integrated, turn off the heat.
- Garnish with freshly chopped coriander leaves.
- Serve hot with your favorite dish.
Notes
Pro Tips for Masala Parwal Recipe
Choose Fresh Parwal: Select parwal that is firm, bright green, and free from blemishes. Fresh parwal ensures the best texture and flavor for your dish. Proper Peeling and Cleaning: Use the back of a knife to scrub and peel the parwal effectively. This helps remove the tough outer skin and enhances the dish's texture. Marinate for Flavor: Marinate the parwal with turmeric and salt for at least 10-15 minutes. This step infuses the vegetable with flavor and helps in even cooking. Use Mustard Oil: Mustard oil adds an authentic, pungent flavor to the dish. Heat the oil until it starts to smoke slightly before adding other ingredients. Even Frying: Fry the marinated parwal until golden brown and crispy. Stir frequently to ensure even cooking and prevent burning. Cook Masala on Low Heat: Cook the spices on low heat to avoid burning and to allow the flavors to meld together. This step is crucial for a rich, aromatic masala. Tomato Consistency: Ensure the tomatoes are cooked until they are soft and mushy. This forms a thick base for the masala and enhances the dish's texture. Simmer for Flavor: After adding the fried parwal to the masala, cover the pan and simmer on low heat. This allows the parwal to absorb the flavors and become tender. Adjust Spice Levels: Adjust the amount of red chili powder and dry chilies according to your spice preference. You can always add more later if needed. Garnish Generously: Garnish with fresh coriander leaves just before serving. This adds a burst of freshness and enhances the dish's visual appeal.Nutrition Chart of masala parwal recipe (Per Serving):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 120 kcal |
| Carbohydrates | 14 g |
| Protein | 2 g |
| Fat | 6 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 300 mg |
| Dietary Fiber | 4 g |
| Sugars | 3 g |
| Vitamin A | 15% DV |
| Vitamin C | 30% DV |
| Calcium | 4% DV |
| Iron | 8% DV |