Masala Parwal

Parwal or pointed gourd as you might know this vegetable from the gourd family, which we Bengalis call as 'Potol'. Potol is one such fried vegetable which is definitely served as a side dish along with other fries and curries in a Bengali platter. Potol is available in the summers in plenty, however, one can get it even in a different season. Here's why Bengalis prefer to serve most of the fried vegetables alongside a big bowl of fish curry and Mangsho Jhol, as there's a saying that a Bengali's plate should have at least seven different varieties of fries, for example- begun bhaja, aloo jhuri, uchhe bhaja, potol bhaja, bodi bhaja, maach bhaja, tele bhaja. Along with chaatni, mishti, and lastly the ultimate digestive solution- Paan (Betel leaf). The platter holds a whole combination of tok, jhaal, mishti (sour, spicy, sweet, bitter) that is all type of taste together.

Its completely warming up the days in Kolkata, so to end the afternoon cooking quickly, I thought of making something that is very common from the Bengali traditional cuisine, but in a very short and simple method. Potol as always available in the fridge, so 'Doi Potol' popped up in my mind, however, it takes time to prepare. Then why not prepare something similar to Doi Potol, but in a simple and easy way. Therefore, today's recipe is a simple treat to all the vegetarian delights. This recipe is called 'Masala Parwal' which is very similar to the traditional recipe 'Doi Potol' from the Bengali cuisines.

'Masala Parwal' is a substitute to the Doi Potol recipe as we can say and it is cooked in quite a very similar method, however, there is an addition of ginger-garlic in Masala Parwal and other spices which make the dish taste completely spicy and tangy. It can be said a fusion dish from the Bengali traditional recipes, which hold a similar process with a little twist.

'Masala Parwal' is a great combination of a side dish with steamed rice for a hot afternoon meal. It tastes good to the taste buds and it also proves to be helpful for the appetite, as summer holds a place when it gets difficult for digestion of the whole meal sometimes, therefore, it is considered good to have something in sour taste which is good for the digestion process. And that is why people in Bengal prefers to eat chaatni, curd, mango pickle etc. So below I've shared the step by step instructions and pictures for the 'Masala Parwal' recipe, also find the tips for the recipe.

'Masala Parwal'

Tips:

1. Do not overcook the Parwal.
2. Use homemade curd as it tastes less sour.
3. Use tender parwal, no need to remove the seeds.

[Veg]

Prep Time: 5 minutes

Cooking Time: 20 minutes

Total Time: 25 minutes

Course: Side

Cuisine: Indian/ Fusion

Serves: 4

Measuring Items: 1 cup = 150 ml ; Teaspoon

Ingredients:

1. Parwal - 500 grams
2. Onion- 2
3. Ginger- an inch
4. Garlic- 1 whole
5. Green chili- 4
6. Curd- 100 grams

Spices:

1. Bay leaf- 1
2. Dry red mirchi- 2
3. Panch Phoron- 1 Tsp
4. Turmeric powder- 1 Tsp
5. Red Mirchi powder- 1.5 Tsp
6. Cumin powder- 1 Tsp
7. Coriander powder- 1.5 Tsp
8. Clove (laung) - 7
9. Salt- 1 Tsp
10. Sugar- 1.5 Tsp
11. Mustard oil- 1 cup

Method:

How to prepare ‘Masala Parwal’ with step by step pictures and instructions-

1. Peel the skin of pointed gourd, cut into half, sprinkle little salt and turmeric powder.
   
2. Blend a handful of chopped onion, ginger, garlic, cloves with a half cup of water into a thick paste.
   
3. Heat oil in a cooking vessel put the parwals and fry both the sides by covering the lid for short intervals. (so that parwals get cooked, as we will not boil them with the curry for a long time)
   
4. Put some oil again in the vessel, seasoning with panch phoron, dry red mirchi and bay leaf.
   
5. Add sliced onion and slit green chili, fry till golden on colour.
   
6. Put all the powdered spices and salt as well. Saute for 2 minutes.
   
7. Now add the blended paste and mix well.
   
8. Whisk curd with sugar, add to the cooking vessel.
   
9. Pour in a cup of water and bring to a boil.
   
10. Add the fried pointed gourd. Cover the vessel with its lid and simmer for 5 minutes.
    

There you go the preparation for 'Masala Parwal' is ready in less than 30 minutes. It is best served with plain rice or chapatti. This quick and easy recipe is one sort of relief to get rid of the kitchen so that escaping the hot bright or gloomy afternoons. Prepare "Masala Parwal' for your quick weekday's preparation schedule and tell me how you liked it. Till then enjoy cooking, serving and eating!!

Paromita Pramanick ©2018. All Rights Reserved.