Parwal is a popular East Indian vegetable especially in Bengal and Assam. This is a delicious, simple and easy to make side dish for chapatis or rotis.
Parval (Potol in Bengali / Pointed Gourd in English) – 250 gms, with ends cut and slit 3/4th way into 4 quarters.(do not cut into 4 pieces: keep one end uncut)
Jeera Powder – 1 tblsp
Dhania Powder – 1 tblsp
Aamchur powder – 1 tblsp
Chilli Powder – 1/4 tsp
Turmeric Powder – 1/4 tsp
Oil – 1/2 cup
Salt – to taste
1. Mix all the ingredients together and stuff the mixture into the slit parval.
2. Heat oil in a pan and, on a low flame, put in the stuffed parval and cover with a lid.
3. Cook for approximately fifteen to twenty minutes, stirring occasionally, and then add the remaining mixed masala into the pan.
4. Continue stirring occasionally and cook for another five minutes on low heat.
5. Serve hot with chapatis.