Parval or Parwal Sabzi

Traditional parval or parwal recipe from Gujarat, parval sabzi.Ready within 20 minutes! Parval is pointed gourd.
Parval sabzi pointed gourd Indian style in a pan.
  • 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.

Parval sabzi tastes great with warm roti, Bhakri or other Indian breads and basmati rice / jeera rice. Often shaaks (vegetable dishes) are also served with dals for a complete meal.

Pointed gourd vegetable or parval in a bowl.

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! 

Ingredients

You just need basic spices and parval!

Ingredients for parval sabzi on a marble top.

Parwal: See next section for tips on cutting it

Oil

Indian spices: mustard seeds, asafetida, turmeric powder, red chili powder, cumin coriander powder

Salt, sugar

This sabzi can also be made with potatoes to make aloo parwal ki sabzi.

How to cut parval or pointed gourd

  1. Cut the tips and cut in half.
  2. Scoop out the middle which has seeds.
  3. Cut long-wise into slices.

Making Parval

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.

Serving Suggestion

Parval sabzi tastes great with warm roti or other Indian breads and basmati rice / jeera rice. Often shaaks (vegetable dishes) are also served with dals for a complete meal.

Freezing

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 sabzi pointed gourd Indian style in a pan.

Parval or Parwal Sabzi (Parval nu shaak)

Shilpa Joshi
Traditional parval or parwal recipe from Gujarat, parval sabzi.Ready within 20 minutes! Parval is pointed gourd.
No ratings yet
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course lunch, Main Course
Cuisine Gujarati
Servings 4 servings
Calories 141 kcal

Equipment

  • 1 pan

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

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.

Nutrition

Calories: 141kcalCarbohydrates: 9gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 595mgPotassium: 309mgFiber: 0.2gSugar: 1gVitamin A: 75IUVitamin C: 103mgCalcium: 110mgIron: 6mg
Tried this recipe?Let us know how it was!

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