Parwal Masala Recipe - No Onion No Garlic Recipe
Parwal Masala Recipe is a quick and easy parwal/ pointed gourd gravy recipe which you can make on a weeknight dinner or lunch. Made by cooking parwal in a watermelon seeds and tomato ginger gravy it is absolutely delicious.
Parwal is a native vegetable of the Indian subcontinent and can be cooked in many ways. No Onion No Garlic Parwal Masala Recipe is a gravy recipe where parwal is first pan fried and then cooked in a tomato, ginger, watermelon seed gravy along with regular Indian spices.
Did You know: Parwal/ Pointed Gourd is a blood purifier and it helps boosts your immunity according to Ayurveda. It is also loaded with fiber and hence is good for your digestive system.
If you like this recipe, here are more Parwal Recipes for your everyday meals:
- 300 grams Parwal , peeled and cut length wise
- 2 Tomatoes , chopped
- 3 teaspoons Watermelon seeds
- 1 inch Ginger , finely chopped
- 1 teaspoon Red Chilli powder
- 1 teaspoon Coriander Powder (Dhania)
- 1/2 teaspoon Cumin powder (Jeera)
- 1/2 teaspoon Garam masala powder
- 1 Bay leaf (tej patta)
- Salt , to taste
- 1 teaspoon Oil
How to make Parwal Masala Recipe - No Onion No Garlic Recipe
To begin making No Onion No Garlic Parwal Masala Recipe, wash and prep the parwal. Peel the skin out of the parwal. Peel in alternate strips so that the parwal cooks and retains its shape as well. Cut in half and keep aside.
Grind ginger, tomato and watermelon seeds into a smooth mixture.
Next heat oil in a wok and saute the parwal on medium flame till they are nearly cooked. Remove and keep aside.
Now in the same wok add some more oil if required and bay leaf and add the ground tomato and ginger paste and fry till the raw smell of the tomato goes away.
Add the dry masalas, red chilli powder, coriander powder, cumin powder and garam masala powder and stir in the Parwal Masala gravy.
Add the cooked parwal to the gravy and add some water. Simmer and cook the Parwal Masala for five minutes until the masala is well coated onto the parwal.
Check the salt and spices and adjust to suit your taste and turn off the heat. Transfer the Parwal Masala to a serving bowl and serve hot.