Parwal, also called as potol or pointed gourd is a regular North Indian vegetable. Used mostly in the Eastern states of Bihar, Bengal and Orissa, the influence is there on North east Andhra too and parwal is regularly cooked in Vishakapatnam and surrounding areas.
Preparation time: 25-30 mins
Pointed gourd (parwal) ½ kilo
Refined cooking oil 2 tbsp
Mustard seeds (rai/aavalu) 1 tsp
Cumin seeds (jeera/jeelakarra) 1 tsp
Black gram (uraddal/uddipappu) 1 tsp
Red chilli flakes 2 tsp
Curry leaves 4-5
Red chilli powder 1 tsp
Coriander powder (dhania powder) 1 tsp
Cumin powder (jeera powder) 1 tsp
Salt to taste
Wash and cut the parwal into small cubes. Chop the tomatoes.
Heat oil. Add the mustard seeds and as they pop add the cumin seeds, black gram, red chilli flakes, curry leaves.
To the seasoning add the chopped tomatoes and cook until soft. This should take around 3-5 mins on medium heat.
Add the parwal and stir for 2 mins.
Add the red chilli powder, coriander powder, cumin powder and salt to taste. Mix well. Add water enough to boil and cook for around 10 mins until the parwal feel soft and done.
Parwal tomato curry can be served as a semi-gravy or dry curry. Being a North Indian regular, it tastes best with any Indian bread and flavored rice.