Thursday, June 17, 2010

Parwal Bhaji

My cooking has almost come to a standstill. Breakfasts usually and the occasional curry or rice is about the extent of my cooking these days. We have a nice lady now who does all the lunch/dinner stuff for us. She often needs direction and has had quite a few misses. But of course, I'm not complaining! This bhaji here is one of her hits. Very simple to make and tastes really good. It was the first time I had this vegetable called Parwal or Potol. It looks similar to tindora but is much bigger. It is from the gourd family and is also known as pointed gourd. Check Wiki for more info on this.

Parwal Bhaji

Ingredients:

6 Parwals
2-3 dried red chilies
1/2 tsp mustard seeds
1 tbsp grated coconut
1/5 tsp turmeric
1 tsp cooking oil
salt and jaggery to taste

Parwal Bhaji

Method:

Peel the skin of the parwals. Slit lengthwise and remove the seeds inside. Cut into long, thin strips.
Heat oil in a pan. Add mustard seeds. When they start to crackle, add the chilies, the chopped parwal and turmeric. Saute for a few seconds.
Add a few tsps of water and salt. Cover and cook on low until soft.
Add jaggery (or brown sugar) and grated coconut and cook for a minute more. Serve with rotis.

22 comments:

Sharmila said...

It is parwal season now and Bengalis love this vegetable. :-)
This is a new version ... with the coconut and mustard seeds tempering ... must try. Glad to have you back here Vani. :-)

Vani said...

That was quick, S! :)
I'd not even seen this veggie until recently. Will look up Bong recipes for this. Thanks - it feels good to be back :)

Asha said...

Oh! You have a cook now. How lucky, I can't even imagine a cook or maid here, I envy you. Enjoy. Parwal, I had a pack of Frozen one, wasn't that tender but liked the taste. Looks good there.
Hope kiddies are doing well! :)

家信 said...
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Vani said...

Asha - Help here- that's such a luxury, right? Enjoying the help all the more after years there of having to take care of everything myself.
Kids doing well. Little one fast asleep and hence the time to play around with the new template and nice to be able to respond to comments immediately :)

Jayashree said...

I've seen parwal in the market here, but haven't bought it so far 'coz I didn't know how it would taste.

Bong Mom said...

Good to see you Vani. Potol is a Bong favorite but we hardly get it here :( Enjoy the parwal season till it lasts

indosungod said...

Nice to see you Vani, if only occasionally. I have never tasted the parwal thing but the vegetable looks a lot like snake gourd when cut I mean.

Priya said...

Nice to see after a long Vani, parwal bhaji looks fantastic..

Kannada Cuisine said...

I hate parwal made the North-Indian way...ginger-garlic-spice-powder... call it Hostel-Hangover... This looks like a nice departure from that style. Love anything with coconut. Will pick up Parwal from Patels this week end...

AshKuku said...

I have never tried this veggie till date.... But your captures look very appealing & persuades me to give it a try soon..... :-)

Ash....
(http://asha-oceanichope.blogspot.com/)

Cool Lassi(e) said...

Hey,
Nice veggie recipe. Love the Ambode with dill leaves recipe even more. Bookmarked it for a try-out.
I saw your restaurant recommendations in the New Brunswick area. I went to Makeda for the first time they opened -- about 11 years ago..then when my hubby wanted to treat my family, we all went their again 2 weeks ago..
Congrats on your new arrival. Love your space too. Following you!

Priti said...

Looks delicious...love the pics

chakhlere said...

my mom used to make parwal bhaji in my childhood...seeing this after a decade almost...looks very yummy.

Sukanya Ramkumar said...

U must be really lucky to have someone cook for u. How is ur newborn doing...

That was a yummy looking recipe....

Vani said...

Jay - it tastes similar to snakegourd, actually! Maybe that's why the similar name?

San - yeah, read about it being a fave among Bongs. WIll look out for some Bong recipes for next time :)

ISG - thanks! it tasted a bit like snakegourd too.

Priya- thanks :)

KC - hope you're well settled in NJ now and liking it there.

Ash - do give it a shot. You may like it :)

CL - thanks! The aambodes are great with dill. Do let me know when you try. Oh, Makeda's - I want some Ethiopian food now :)

Priti - thanks :)

Chakh - after so long? Would love to hear about your mom's recipe.

Sukanya - lucky, YES!! I'm so happy to have her help, even though I find myself complaining sometimes. The baby is doing good - almost 3 months now. thanks for checking :)

戴昀德 said...

If the quantity is not a lot, I will hand carry..................................................

lothi said...

Very different ...never tried..luks yummy

Kairali sisters said...

Hi Vani..

Blog hopped and stumbled on your space.. Amazing recipes and eye catching pics..Very nice..

Parwal bhaji looks very inviting and delicious..

Check us out too, when you get a chance @ www.cookingwithkairalisisters.com

Love
Kairali sisters

王瑞 said...

Pen and ink is wits plough. ....................................................................

Vani said...

Thanks, Lothi. Good to see u :)

KS - thanks for stopping by. I do have you guys on my reader :) Lovely website there.

Oriental script guys - thanks for writing in English and for the words of wisdom :)

shanthi said...

Wonderful and delicious