Introduction

 

First Encounter with Parwal: I still remember my first encounter with Parwal, or as some call it, pointed gourd. It was a rainy afternoon, and I had just moved to a new city. I was invited to a friend’s house for lunch, and there it was on the table, a dish that looked simple yet intriguing—Parwal Do Pyaaza. The aroma filled the room, and I couldn't wait to dig in. It was love at first bite! The unique flavor of Parwal paired with the savory, slightly tangy masala was something I'd never experienced before.

 

A Family Favorite: Over the years, Parwal Do Pyaaza has become a staple in my kitchen. It’s a dish that’s not just delicious but also holds a special place in my heart. I often cook it for family gatherings, and it always reminds me of that rainy day. It’s a perfect blend of nostalgia and flavor, and I’m excited to share this recipe with you today.

 

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Ingredients of Parwal Do Pyaaza

 

• Parwal (Pointed Gourd) - 500 grams
• Potatoes - 2 medium-sized
• Onions - 4 large (2 chopped, 2 diced)
• Tomatoes - 2 medium-sized, finely chopped
• Ginger-Garlic Paste - 2 tablespoons
• Green Chilies - 2, chopped
• Yogurt - 1/2 cup, whisked
• Oil - For frying and cooking
• Cumin Seeds - 1 teaspoon
• Turmeric Powder - 1/2 teaspoon
• Red Chili Powder (Deghi Mirch) - 1 teaspoon
• Coriander Powder - 1 teaspoon
• Kasuri Methi (Dried Fenugreek Leaves) - 1 tablespoon, soaked in water
• Salt - To taste
• Fresh Coriander - For garnishing
• Amchur (Dry Mango Powder) - 1 teaspoon
• Fennel Powder - 1 teaspoon

 

 

Instructions of Parwal Do Pyaaza

 

1. Prepare the Parwal and Potatoes

• Peel and Cut: Peel the parwal and cut off the top and bottom ends. Slice each parwal lengthwise into halves or quarters, depending on size. Peel the potatoes and cut them into long wedges similar in size to the parwal.

 

2. Fry the Vegetables

• Heat Oil: Heat enough oil in a deep pan to fry the parwal and potatoes. Once the oil is hot, add the parwal slices and fry until they turn golden brown. Remove them from the oil and place them on a paper towel to drain excess oil. Repeat the same process with the potato wedges.

 

3. Sauté the Onions

• Cook Onions: In another pan, heat a tablespoon of oil. Add cumin seeds and let them splutter. Add the chopped onions and cook until they turn golden brown. This will form the base of our masala.

 

4. Prepare the Masala

• Add Spices: Add ginger-garlic paste to the sautéed onions and cook for another 2-3 minutes until the raw smell disappears. Add chopped green chilies, turmeric powder, red chili powder, and coriander powder. Mix well and cook the spices for a minute.

5. Incorporate Tomatoes and Yogurt

• Tomato and Yogurt: Add finely chopped tomatoes to the pan and cook until they soften and blend into the masala. Lower the heat, add whisked yogurt while stirring continuously to prevent curdling. Cook until the yogurt is well incorporated and the masala thickens.

 

6. Combine Fried Vegetables

• Mix and Simmer: Add the fried parwal and potatoes to the masala. Mix well to coat the vegetables with the masala. Add soaked kasuri methi, salt, and a splash of water if needed to achieve the desired consistency. Cover and simmer for 5-7 minutes until the vegetables are tender.

 

7. Final Touches and Garnishing

• Finish with Spices: Sprinkle fennel powder and amchur powder over the dish and mix well. Garnish with freshly chopped coriander leaves. Serve hot with parathas or rice.

 

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About Parwal Do Pyaaza Recipe

 

Parwal Do Pyaaza is a classic Indian dish that combines the unique taste of parwal with a rich and flavorful onion-tomato masala. This dish is a staple in many Indian households and is known for its robust flavors and wholesome ingredients. The recipe involves frying the parwal and potatoes until golden brown, then simmering them in a spiced yogurt-based gravy, which ensures that the flavors seep deep into the vegetables. The addition of twice the usual amount of onions, hence the name "Do Pyaaza," gives it a distinct sweetness and depth of flavor.

 

The process of preparing this dish is as delightful as the outcome. From selecting the right parwal to carefully frying and simmering the ingredients, each step adds to the rich texture and taste of the final dish. The trick is in the details—like soaking the kasuri methi to mellow its bitterness and using deghi mirch for that perfect hint of color without overwhelming spice. This recipe not only brings out the best in parwal but also makes for a hearty, comforting meal that's perfect for any occasion.

 

Cooking Tips

 

• Choosing Parwal: When selecting parwal, make sure they are firm and have a shiny skin. Avoid those that are soft, as they may have thick seeds or be overripe.
• Peeling Parwal: Always peel the parwal for this dish. The outer layer can be tough and chewy, and peeling it ensures that the vegetable becomes tender and absorbs the flavors well.
• Frying Vegetables: Frying the parwal and potatoes separately before adding them to the masala gives the dish a wonderful texture. If you’re health-conscious, you can air fry or lightly sauté them instead.
• Using Yogurt: When adding yogurt to the masala, do it off the heat or mix quickly to prevent curdling. This helps in achieving a smooth, creamy gravy.
• Balancing Spices: Adjust the amount of deghi mirch and green chilies according to your heat preference. Remember, the dish should be flavorful but not overwhelmingly spicy.

 

 

Pairing Guide

 

• Parwal Do Pyaaza with Parathas: The crispy, flaky layers of parathas make them the perfect accompaniment to the rich and flavorful Parwal Do Pyaaza. The parathas soak up the gravy beautifully, making each bite a burst of flavor.
• Serving with Rice: For a comforting meal, serve Parwal Do Pyaaza with steamed basmati rice or jeera rice. The mildness of the rice complements the spiciness of the dish perfectly.
• Raita and Pickles: Pairing the dish with a cooling cucumber raita and tangy Indian pickles can balance the heat and add an extra dimension to the meal.
• Flatbreads: Freshly made chapatis or naan also go well with Parwal Do Pyaaza. They’re perfect for scooping up the gravy and make for a wholesome meal.

 

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Frequently Asked Questions

 

1. What is Parwal?

   • Parwal, also known as pointed gourd, is a unique vegetable commonly used in Indian cuisine. It has a mild flavor and absorbs spices well, making it ideal for various dishes.

2. How do I choose the best Parwal?

   • Look for firm, shiny parwal. Avoid soft or discolored ones, as they may be overripe or have thick seeds.

3. Can I make Parwal Do Pyaaza without frying the vegetables?

   • Yes, you can sauté or air fry the parwal and potatoes for a healthier version. However, frying gives a better texture and flavor.

4. Why is it called Do Pyaaza?

   • The term "Do Pyaaza" refers to the dish containing twice the usual amount of onions, which adds sweetness and depth to the flavor.

5. How can I prevent the yogurt from curdling?

   • Add yogurt off the heat or stir it in quickly to prevent curdling. This ensures a smooth, creamy gravy.

6. Is Parwal Do Pyaaza spicy?

   • It can be adjusted to taste. The recipe uses green chilies and deghi mirch, but you can modify the amount to suit your heat preference.

7. Can I store Parwal Do Pyaaza?

   • Yes, you can refrigerate it for up to 2-3 days. Reheat thoroughly before serving to enjoy the flavors at their best.

8. What can I pair with Parwal Do Pyaaza?

   • It pairs well with parathas, chapatis, naan, steamed rice, or jeera rice. Adding raita and pickles can also enhance the meal.

9. Can I use other vegetables in this recipe?

   • While parwal is the star, you can add other vegetables like bell peppers or carrots for added texture and flavor.

10. Is Parwal Do Pyaaza suitable for vegetarians?

    • Yes, it is a completely vegetarian dish that’s packed with flavor and nutrients, making it a great addition to any vegetarian meal plan.

 

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