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Showing posts with label parwal/pointed gourd. Show all posts
Showing posts with label parwal/pointed gourd. Show all posts

Tuesday, May 23, 2017

Parwal ke Meethey Paan

Just a few days back, my Instagram account (@swetabiswal) crossed the 1K mark . Nothing great about the numbers when compared to successful Instagrammers yet it is a personal milestone which i felt like celebrating. And going by the Indian way, we celebrate special occasions with something sweet . "Kuch meetha ho jaye" is what we say.Around the same time, I was running out of ideas to use up a big batch of 'parwal' that had arrived from Odisha. After exhausting all the savory dishes, I decided to make something sweet of out this summer vegetable.

Parwal ka meetha is a kind of sweet made from pointed gourd. Very popular in the Northern parts of India, it is something delightful and different. But not as daringly different as I like. When it comes to experimental cooking, I love to break all the rules. Hence, a further twist to this already different recipe.

Combining the desserts and meetha paan into one, the 'Parwal ke meethey paan' is not just a complete dessert in itself but so refreshingly different. Plus it is easy to prepare and stays good for almost a week. Tastes best when served chilled so make sure to prepare a big batch in advance before inviting guests to your home.

Read on for the recipe -

Preparation Time - 30 mins

Ingredients -
  • 10-12 Parwal/Potolo/Pointed Gourd
For stuffing -
  • 100 gm mawa
  • 1/2 cup mixed dry fruits 
  • 3 tsp gulkand 
  • 2 tsp mukhwas
  • 2-3 tsp tutti-frutti
For the syrup -
  • 1 cup sugar
  • 3/4 cup water
  • 3-4 betel leaves
  • few drops of edible green color
For final garnishing -
  • 2 tsp mukhwas
  • silver foil (optional)

Preparation - Peel the pointed gourd and make a slit along the length. Remove the pith.

Boil water in a saucepan. Once it gets to a full boil, dunk the pointed gourd and let it boil for 3 mins.

Around the same time, prepare the betel flavored sugar syrup. Take 3/4 cup water, 1 cup sugar, 4 betel leaves and the edible food color in a saucepan. Stir on a medium flame it the sugar is dissolved and the syrup thickens.

Strain the pointed gourd and add it to the flavored sugar syrup. Let it boil till soft. 

Remove from flame, strain the syrup and let the vegetables cool down. 

Put a non-stick pan on the burner. Add the crumbled mawa and keep stirring it constantly till it gets a brown hue.

Remove and mix in the rest of the ingredients (mentioned under stuffing).

Stuff a spoonful or so of the mixture into the parwal and garnish with mukhwas and/or silver foil.

Put in the fridge for an hour or two.

Serve chilled .

Thursday, October 10, 2013

Parwal-Potato Chips

A few days back I blogged about the 'Berhampore Aloo Chips', a Berhampore (Orissa) speciality. It is a wonderful side dish that goes really well with my Osa bara randha (fasting food), i.e., arwa bhata and dalma / khechudi and dahi. This time I prepared the chips with potola(pointed gourd) & kaankada (spine gourd) along with aloo for my Navratri dinner. (The kaankada does not really show up as i only two pieces left from the previous week's)

Read on for the recipe:

Preparation Time - 20 mins

Ingredients- 5-6 nos parwal/pointed gourd, 5-6 kaankada/spine gourd, 1 medium sized potatoes, 1 tsp rice flour, 1 tsp corn flour, 1 tsp besan, a pinch of turmeric, 2-3 tsp sesame, 1/5 tsp coriander powder, 1/2 tsp chilli flakes, salt to taste, oil for deep frying.

Preparation - Wash and peel the potatoes. Cut them into thin strips ( thinner than those you make for french fries ). Also peel and cut the parwal into thin strips. Do the same with the kaankada. Transfer to a mixing bowl.

Add all the remaining ingredients except for oil. Mix together so that all the strips are coated properly.

Cooking - Heat oil in a deep wok.

Add the vegetables in small batches and fry on medium heat for 4-5 minutes or till they turn crisp.

Remove from wok and keep on paper towels to absorb excess oil.

Enjoy them as a side dish for your Ashtami/Navami lunch/dinner.

Saturday, June 4, 2011

Potolo Rasa

Potolo Rasa or pointed gourd cooked in a thick coconut based gravy is considered to be a treat by most Odia people. More popular in the coastal belt that includes a lot of coconut in their cuisine, it is rich, mildly spiced and has a hint of sweetness. On days when non-veg is banished from the Odia homes and yet guests turn up, this dish turns out to be a life savior.

Cooking Time Required: 30-35 mins


  • 8-10 nos Potolo (Parwal/pointed gourd)
  • 1 large potato
  • 1 medium sized onion
  • 1 large tomato
  • 1/2 cup grated onion
  • 1 1/2 tbsp ginger-garlic paste
  • 1 tsp poppy seeds
  • 1/2 tsp cumin seeds 
  • 1 tsp coriander seeds 
  • 1/2 tsp chilli powder
  • 2-3 dry red chillis
  • 2 green cardamon
  • 2 nos bay leaves
  • 3 cloves
  • 1 inch cinnamon
  • 2 tsp kasuri methi
  • 1/2 tsp fennel seeds
  • 2 pinch garam masala
  • 6-7 tsp oil
  • 1/5 tsp turmeric
  • salt to taste

Prepartion: Peel and cut all the parwal into two halves. Chop the potato into large

Grind the onion, tomato, grated coconut, poppy seeds, cumin, coriander, whole red chillis and all the whole spices into a smooth paste.

Soak the kasuri methi in 1/3 cup warm water.

Cooking: Heat 3-4 tsp oil in a wok. Sprinkle turmeric powder and then add the parwal & potatoes and fry for 10-12 mins.

Remove from wok and keep aside.

Add the remaining oil to the wok and add the red chilli powder and fennel seeds. Add the masala paste along with ginger garlic paste and cook for 5-6 mins.

Add the fried vegetables along with salt and mix well. Sprinkle the kasuri methi. Stir fry for 2-3 mins. Pour 2 cups of boiling water and allow to simmer on low flame for 5-6mins.

Sprinkle garam masala and remove from fire.

Allow to stand for 5 mins. Serve hot with rice/rotis.

Note: The original recipe does not use Kasuri Methi.

Monday, May 2, 2011

Vegetable Korma ( recipe without Onion & Garlic )

Cooking Time Required: 30-35 mins
Cost of preparation: 40-50 rupees

Ingredients: Parwal/potolo ( 450 gm), cauliflower ( 250 gm ), potato ( 300 gm ), ginger paste ( 1 1/2 tbs ), broken cashew bits-watermelon seeds paste ( 3-4 tbs), roasted cumin powder ( 2/3 tsp), roasted coriander powder ( 2/3 tsp), chilli powder ( 1/2 tsp), dry red chillis ( 4-5 nos), garam masala powder ( 1/4 tsp), finely cut coriander leaves ( 3-4 tbs), kasuri methi ( 3 tsp), turmeric, salt, oil for frying.

Prepartion: Cut all the vegetables into large chunks.

Heat oil for frying in a wok. Deep fry all the vegetables searately.

Soak the kasuri methi in 1/3 cup warm water.

Cooing: Heat 3-4 tsp oil in a wok. Add the red chillis followed by the ginger paste and fry for 30-40 secs.

Add the cashew watermelon paste and cook for 3-4 mins. Add the chilli powder, corinader powder, cumin powder, turmeric and stir fry for another minute.

Add the fried vegetables along with salt and mix well. Pour 2 cups of boiling water and allow to simmer on low flame for 8-10 mins.

Sprinkle kasuri methi, corinader leaves and garam masala and mix. Close the lid and
remove from fire.

Allow to stand for 3-4 mins. Serve hot with rice/rotis.

Tuesday, November 30, 2010

Gota potolo bhaja ( bharwa parwal )

Cooking time Required: 30-35 mins
Cost of Preparation: 34-40 rupees

Ingredients: Potolo ( parwal) ( 6 nos), oil for frying , salt .

For the stuffing : onion ( 2 nos, medium sized ), ginger garlic paste ( 1 tsp), tomato sauce ( 3/4 tsp ), chilli powder ( 1/4 tsp ), kasuri methi ( 1/2 tsp ), fennel seeds ( 1/4 tsp), turmeric ( 1/4 tsp ).

For the batter : cornflour ( 3-4 tbs ), cumin powder ( 1/2 tsp ), chilli powder ( 1/3tsp), coriander powder ( 1/3 tsp ), ginger-garlic paste ( 1/4 tsp ), salt .

Preparation: Peel the potolo. Make a cut on the side and remove the inner seeds.

Cut the onion into fine pieces.

Add salt and turmeric to the potolo and keep aside.

Mix all the ingredients along with a little water to form a thick batter/paste.

Cooking: Heat oil in a pan. Add the fennel seeds. Follow up with the onions. Stir fry for 3-4 mins. Now add the ginger garlic paste and turmeric . Cook till the raw smell of the ginger-garlic goes away.

Add the kasuri methi and chilli powder and cook for 2-3 mins. Add tomato sauce, mix well and remove from the pan after 1-2 mins.

Add some more oil and put in the potolo . Fry lightly till done. It takes about 5-6
mins.Remove from pan.

Stuff the fried onion masala inside the potolo once slightly cooled.

Dip the potolo in the batter and coat all the sides .

Heat oil in a wok. Put the potolo into the hot oil. Fry for 4-5 mins or till done.

Remove from the wok and serve as a starter or as a side dish for the main course.

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