Light & Flavorful Pointed Gourd Curry (Parwal)
25 minutes
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About Light & Flavorful Pointed Gourd Curry (Parwal)
Craving a light yet flavorful curry that's both healthy and delicious? This Bengali-inspired Pointed Gourd Curry (Parwal) is a simple, wholesome dish that will tantalize your taste buds with its unique blend of earthy spices and subtle sweetness.Prepared without onion or garlic, this recipe lets the natural flavors of the pointed gourd and potatoes take center stage. Warm cumin, coriander, and turmeric create a fragrant base, while a touch of jaggery adds a beautiful balance.Easy to digest and incredibly versatile, this Pointed Gourd Curry is perfect for a healthy lunch or dinner. Discover the magic of this unique vegetable in a dish that's sure to become a new family favorite.
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
Produce
- 250 gm Pointed Gourd parwal, chopped, medium-sized
- 200 gm Potato chopped
- 1/4 cup Tomato chopped
- 1 Chili green, or to taste
Spices & Flavorings
- 1 tsp Cumin Seeds jeera
- 1 tsp Coriander Powder dhania
- 1 tsp Turmeric Powder haldi
- 1 Chili dried, red, whole
- 1/2 tsp Bengali Five-Spice
- 1/4 tsp Jaggery grated or powdered
- 1 1/2 tsp Salt or to taste
Other
- 1 tbsp Coconut Milk
Instructions
- Wash and chop the pointed gourd and potato into bite-sized pieces.
- Lightly sauté the chopped pointed gourd and potato with turmeric powder and salt. This helps to seal in their natural flavors and prevents them from becoming mushy in the curry.
- In a small bowl, combine the turmeric powder, coriander powder, cumin powder, jaggery, and salt. Mix well to create a spice paste.
- Heat oil in a pan or pot. Add the dried red chili and panch phoran. Sauté for a few seconds until fragrant. This releases the aromatic oils from the spices.
- Add the chopped tomato to the pan and sauté until softened. Then, add the prepared spice paste and sauté for another minute until fragrant.
- Add the sautéed pointed gourd and potato to the pan. Stir gently to combine with the spice mixture.
- Add a little water to the pan, enough to create a light gravy. Bring the curry to a simmer, then cover and cook for a few minutes, or until the vegetables are tender.
- Stir in the coconut milk and simmer for another minute. This adds a creamy richness to the curry.
- Serve hot and enjoy your flavorful Pointed Gourd Curry!
Recipe Notes
Good To Know
- For a richer flavor, lightly fry the pointed gourd and potato pieces in mustard oil until golden before adding them to the curry. This imparts a subtle smokiness characteristic of traditional Bengali homestyle cooking.
- If you prefer a tangier profile, add a few drops of fresh lime juice or a spoonful of tamarind pulp just before serving to complement the slight sweetness from the jaggery.
- To make the curry vegan and enhance its aroma, finish with a drizzle of cold-pressed mustard oil and a sprinkle of fresh coriander leaves after turning off the heat.
- This curry tastes even better the next day as the flavors meld.
Expert Tips
- Adjust the amount of jaggery to your preference, depending on how sweet you like your curry.
- For a spicier curry, add a slit green chili or a pinch of red chili flakes along with the other spices.
- If using dried spices, lightly roast them in a dry pan before grinding to enhance their flavor.
Storage Instructions
- Store leftover curry in an airtight container in the refrigerator for up to two days.
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Recipe Nutrition
Calories: 1024kcalCarbohydrates: 251gProtein: 40gFat: 6gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 3.6gSodium: 1710mgFiber: 127gSugar: 71g
Geeta Biswas
Articles: 919
3 Comments
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Perfect dish! Can’t wait to cook it.
This is a fantastic recipe! Thanks for sharing.
Looks so wonderful! Thanks for posting.