Parval or Parwal Sabzi

• Cooking 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 in under 20 minutes. 

Parwal means pointed gourd.  Shaak is a dish made of vegetables and spices.

Parval ki sabzi 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, Bhakri, Jowar Roti, basmati rice, or jeera rice and you are set! It is an easy-to-make meal.

It uses a handful of simple Indian spices for a 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.

What is Parwal?

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! 

It is a versatile vegetable with a unique taste.

Ingredients

You just need basic Indian spices and parval!

Parwal: Easily found in your local Indian grocery store. See next section for tips on cutting it

Oil: I used canola oil.  

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

Salt, sugar

Variations

As many sabzi traditional recipes are, this dry vegetable preparation is simple and quick.  It lets the taste of the vegetable shine through.

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

As this is a very simple recipe, you can change it up for more spice or heat by adding red chili powder or garam masala powder for more depth of flavor.

You can also substitute cumin seeds for mustard seeds in the tadka.

How to cut parval or pointed gourd

➜Wash and dry the veggies. Cut the tips and cut in half.

➜Scoop out the middle which has seeds.  It has hard seeds so try to get them all!

➜Cut long-wise into slices.

Making Parval

Summary: 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.

➜Heat oil on medium high. Once hot, add mustard seeds.

➜Once mustard seeds have begun popping add parwal pieces 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 add coriander leaves and serve.

Serving Suggestion

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

Serve parwal as part of a Gujarati thali.

Storing and Reheating

Use Airtight Containers: Transfer the leftover parwal sabzi into airtight containers. Airtight containers help prevent the entry of air, which can lead to spoilage and loss of flavor.

Refrigerate: Place the airtight containers in the refrigerator once cooled to room temperature.

Label and Date: It’s a good practice to label the container with the date of preparation. This helps you keep track of freshness and avoid eating it past its recommended shelf life.

Use within 3-4 Days: Parwal sabzi can generally be stored in the refrigerator for 3-4 days. After this time, the quality may deteriorate, and it’s best to discard any leftovers.

Reheat Properly: When reheating parwal sabzi, do so in a microwave, on the stovetop, or in the oven until it’s steaming hot. This helps kill any potential bacteria that might have developed during storage.

Freezing

You can make the shaak and freeze it.  Make sure to store it 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.