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Parval sabzi pointed gourd Indian style in a pan.
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20 Minute Stovetop Parval or Parwal Sabzi (Parval nu shaak)

Traditional parval or parwal recipe from Gujarat, parval sabzi.Ready within 20 minutes! Parval is pointed gourd.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: lunch, Main Course
Cuisine: Gujarati
Diet: Vegan, Vegetarian
Keyword: pointed gourd
Servings: 4 servings
Calories: 141kcal
Author: Shilpa Joshi

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.
    Cut parval slices.
  • Heat oil on medium high. Once hot, add mustard seeds.
    Mustard seeds in oil in a pan.
  • Once mustard seeds have begun popping add parwal to pan.
    Parval in pan.
  • Add turmeric powder.
    Turmeric powder added to parwal.
  • Cover and cook 10-11 minutes or until fork tender. Mix in between.
    Covered pot on stove.
  • Once fork tender, add remaining spices. Mix well. Cook uncovered 2-3 minutes.
    Indian spices added to pan.
  • Optionally top with coriander leaves and serve.
    Parwal recipe ready in a pan.

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: 141kcal | Carbohydrates: 9g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 595mg | Potassium: 309mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 75IU | Vitamin C: 103mg | Calcium: 110mg | Iron: 6mg