RECIPE CARD:
parwal ki sabji| patal ki sabji | Delicious parwal sabji
Ingredients
Ingredients:
- 500 g parwal pointed gourd
- 2 large tomatoes
- 2 teaspoons ginger-garlic paste
- 5 green chilies
- Fresh dhaniya coriander leaves as required
- 1 teaspoon raw jeera cumin seeds
- 1 teaspoon jeera cumin powder
- 1/2 teaspoon red chili powder
- 1/3 teaspoon black pepper powder
- 1/3 teaspoon garam masala powder
- 1 teaspoon haldi turmeric powder
- Salt to taste
- Mustard oil
Instructions
Step-by-Step Instructions:
Step 1: Prepare the Ingredients
- Begin by washing the parwal thoroughly. Cut them as shown in the image. Also, chop the tomatoes, green chilies, and dhaniya leaves. Set them aside for later use.
Step 2: Cook the Parwal Ki Sabji
- Heat some mustard oil in a pan. Once the oil is hot, add the parwal pieces and fry them until they turn golden brown. Once fried, remove the parwal from the pan and set them aside.
- In the same pan, add a bit more oil if needed. Add 1 teaspoon of raw jeera (cumin seeds) and let them sizzle for a moment.
- Next, add the green chilies and fry them for about a minute.
- Stir in the ginger-garlic paste and sauté for another minute until it's fragrant.
- Add the chopped tomatoes, salt, 1 teaspoon of haldi (turmeric) powder, and 1/2 teaspoon of red chili powder. Cook the mixture until the tomatoes become soft and start to break down.
- Now, it's time to add the spices. Sprinkle in 1/2 teaspoon of jeera (cumin) powder, 1/3 teaspoon of black pepper powder, and 1/3 teaspoon of garam masala powder. Cook for an additional 2 minutes, allowing the spices to infuse their flavors.
- Return the fried parwal to the pan and stir well to coat them with the flavorful tomato and spice mixture.
- Cover the pan and let the Parwal Ki Sabji simmer on low heat for 5 to 7 minutes. During this time, avoid stirring to let the flavors meld together.
- After 7 minutes, uncover the pan, add the chopped dhaniya (coriander) leaves, and give it a final stir.
- Serve the hot and aromatic Parwal Ki Sabji with steamed rice or soft roti.
Notes
Delicious and Easy Parwal Ki Sabji Recipe
Look no further than Parwal Ki Sabji for an appetizing and wholesome Indian dinner.
This meal is a delectable curry that goes great with rice or roti since it is created with soft parwal (pointed gourd) and a combination of aromatic spices.
We’ll provide you with a step-by-step tutorial for creating this delicious Parwal Ki Sabji in this article.
History of Parwal ki Sabji
In some parts of India, potholer rosa or pointed gourd curry are other names for the classic and well-liked vegetarian dish known as parwal ki sabzi.
The rich culinary tradition of India and the numerous regional variations that have arisen have a connection with the history of Parwal ki sabzi.
Ancient Origins:
Parwal ki sabji’s exact origin is difficult to determine, although it can be traced to ancient India when different vegetables were used to flavor local dishes.
The pointed gourd, also known as parwal or Trichosanthes dioica, is a long-cultivated native of the Indian subcontinent.
Due to its accessibility and adaptability, it probably made its way into Indian kitchens early in history.
Parwal ki sabji has been produced by how Indian food has changed over the years.
As local ingredients and spices were incorporated, various Indian regions created their distinctive variants of the dish.
This resulted in the development of numerous regional varieties of the meal, each with a unique flavor and technique of preparation.
Regional Variations:
- North India: In North India, particularly in states like Uttar Pradesh, Bihar, and West Bengal, parwal ki sabji is a popular dish.
- It is often prepared with a tomato-based gravy and a blend of aromatic spices.
- Some variations may include the use of mustard oil for added flavor.
- Bengal: In West Bengal, pointed gourd is commonly known as “potol” or “patol,” and it is a staple in Bengali cuisine.
- Here, it is often cooked with poppy seed paste and other spices, creating a rich and creamy curry.
- Bengali recipes: potol bhaja, potol posto
- South India: While not as commonly used as in North India, the pointed gourd is still utilized in South Indian cuisine.
- It is often incorporated into sambar, a traditional South Indian lentil-based curry.
- Gujarat: In Gujarat, parwal is often cooked with a sweet and tangy tomato-based gravy, reflecting the state’s preference for sweet and sour flavors.
Modern Usage: Today, parwal ki sabji remains a beloved dish in Indian households and is enjoyed by people of all ages.
It is often prepared as a part of everyday meals and is also a popular choice for special occasions and festivals.
The origins of parvar ki sabji demonstrate the adaptability of Indian cooking,
where a basic vegetable like parwal can be elevated to a delectable and historically significant dish by utilizing a variety of spices and cooking methods.
It still holds a special place in Indian culinary traditions and provides a delectable sample of the rich, varied cuisine of that nation.
Ingredients:
(parwal ki sabji banane ki vidhi)
- 500g parwal (pointed gourd)
- 2 large tomatoes
- 2 teaspoons ginger-garlic paste
- 5 green chilies
- Fresh dhania (coriander) leaves as required
- 1 teaspoon raw jeera (cumin seeds)
- 1 teaspoon jeera (cumin) powder
- 1/2 teaspoon red chili powder
- 1/3 teaspoon black pepper powder
- 1/3 teaspoon garam masala powder
- 1 teaspoon haldi (turmeric) powder
- Salt to taste
- Mustard oil
Step-by-Step Instructions:
Step 1: Prepare the Ingredients
Begin by washing the parwal thoroughly.
Cut them as shown in the image.
Also, chop the tomatoes, green chilies, and dhaniya leaves.
Set them aside for later use.
Step 2: Cook the Parwal Ki Sabji
- Heat some mustard oil in a pan.
- Once the oil is hot, add the parwal pieces and fry them until they turn golden brown.
- Once fried, remove the parwal from the pan and set them aside.
- In the same pan, add a bit more oil if needed.
- Add 1 teaspoon of raw jeera (cumin seeds) and let them sizzle for a moment.
- Next, add the green chilies and fry them for about a minute.
- Stir in the ginger-garlic paste and sauté for another minute until it’s fragrant.
- Add the chopped tomatoes, salt, 1 teaspoon of haldi (turmeric) powder, and 1/2 teaspoon of red chili powder.
- Cook the mixture until the tomatoes become soft and start to break down.
- Now, it’s time to add the spices.
- Sprinkle in 1/2 teaspoon of jeera (cumin) powder, 1/3 teaspoon of black pepper powder, and 1/3 teaspoon of garam masala powder.
- Cook for an additional 2 minutes, allowing the spices to infuse their flavors.
- Return the fried parwal and dhania leaves to the pan and stir well to coat them with the flavorful tomato and spice mixture.
- Cover the pan and let the Parwal Ki Sabji simmer on low heat for 5 to 7 minutes.
- During this time, avoid stirring to let the flavors meld together.
- After 7 minutes, uncover the pan and give it a final stir.
- Serve the hot and aromatic Parwal Ki Sabji with steamed rice or soft roti.
Parwal Ki Sabji is a delightful North Indian dish that’s both easy to prepare and bursting with flavor.
With our step-by-step instructions, you’ll have no trouble making this delicious dish at home.
Enjoy the rich and aromatic flavors of this Parwal Ki Sabji with your family and friends.