Masala Parwal Gravy is a simple and delicious recipe of Parwal (Pointed Gourd) sauteed in an onion tomato and yogurt gravy.
Parwal most commonly known as ‘pointed gourd’ in English is also known by many other names including Parval/Parwal in Nepali, Hindi and Gujarati; Potol/Patol in Bengali; Kambupudalai in Tamil. Some people confuse it with ‘Tindora’ but they are different vegetables. Tindora has a thin and smooth skin and rounded ends, while Parwal (pointed gourd) has a thicker, rougher skin and as the name suggests, pointed ends. Parwal is gradually gaining its well-deserved name in different cuisines now due to its nutrition. Parwal consists of high amounts of antioxidants, Vitamin A and C and also has blood purifying properties.
Parwal is prepared in variety of ways in India like Aloo Parwal, Masala Parwal with no onion and tomato, and also used in sweets like Parwal ki Mithai. This is my mother’s recipe and has been passed down in our family.
Other recipes you might like to try are Baby Corn Masala, Paneer Bhuna Masala, Mushroom Masala, Green Peas Masala, Bhindi Do Pyaza, Kurkuri Bhindi/Okra and Masala Baby Corn.
