- Cook time: 15 minutes
- Prep time: 10 minutes (cut parval)
This parwal recipe is an easy introductory sabzi. This is a Gujarati recipe and it is so quick to make and ready under 20 minutes. Bhinda means okra. Shaak is a dish made of vegetables and spices.
It is a quick healthy and delicious dish. It is one of those dishes that was made regularly at home growing up. Served with some fresh, hot rotli, basmati rice or jeera rice and you are set! It is an easy to make meal.
It uses a handful of simple Indian spices fora healthy meal.
Parwal is often confused with tindora, which you can use to make Tindora Nu Shaak. While tindora looks similar to parwal it is different. Parwal is known as pointed gourd. So, it is part of the gourd family but different from tindora or ivy gourd.
Parwal is a little larger than tindora and has a thicker skin. It also has a softer texture than the crunch of tindora.
They are green and ovoid in shape with thin white lines. They look a bit like elongated mini watermelons!
You just need basic spices and parval!
Parwal: See next section for tips on cutting it
Indian spices: mustard seeds, asafetida, turmeric powder, red chili powder, cumin coriander powder
This sabzi can also be made with potatoes to make aloo parwal ki sabzi.
How to cut parval or pointed gourd
- Cut the tips and cut in half.
- Scoop out the middle which has seeds.
- Cut long-wise into slices.
It is a very easy shaak to make! Cook the parwal with oil, mustard seeds and a little turmeric. Cover and cook. Once fork tender add the remaining spices. Mix and let cook 2-3 minutes.
Optionally add coriander leaves and serve.
You can make the shaak and freeze it. Make sure to store in a freezer safe container or bag. Move to the fridge the night before serving to defrost. Reheat in a pan on low heat before serving.
Parval or Parwal Sabzi (Parval nu shaak)
- 1 pan
- 6 cups parval chopped
- 2-3 tbsp oil
- ½ tsp mustard seeds
- ¼ tsp hing asafetida
- ½ tsp turmeric
- 1 tsp salt
- ½ tsp red chili powder lal mirch
- 1 tbsp cumin coriander powder dhana jeeru
- 1 tsp sugar
- Cut parval into slices.
- Heat oil on medium high. Once hot, add mustard seeds.
- Once mustard seeds have begun popping add parwal to pan.
- Add turmeric powder.
- Cover and cook 10-11 minutes or until fork tender. Mix in between.
- Once fork tender, add remaining spices. Mix well. Cook uncovered 2-3 minutes.
- Optionally top with coriander leaves and serve.