Parwal (pointed gourd)do pyaza Recipe

Cooking Directions

• STEP 1.Wash and peel the parwal, then make a lengthwise slit in each one without cutting it into two pieces.
• STEP 2.Heat oil in a pan and add cumin seeds, followed by sliced onions. Sauté until the onions turn golden brown and caramelized.
• STEP 3.In a separate pan, heat oil and add finely chopped onions. Cook until they turn translucent.
• STEP 4.Add ginger-garlic paste and cook for a minute. Then add tomato puree, turmeric powder, red chili powder, coriander powder, and salt. Cook until the oil separates from the masala.
• STEP 5.Add the parwal to the masala and mix well. Cover and cook on low heat until the parwal is tender.
• STEP 6.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Choose tender and small-sized parwal for better taste and texture.
• To reduce the bitterness of parwal, soak them in salted water for 10-15 minutes before cooking.
• You can adjust the spice level according to your preference by adding more or less red chili powder.

Storage and Serving

• Parwal do pyaza can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dish in a pan or microwave before serving.
• Serve hot with steamed rice or roti for a delicious and satisfying meal.