Updated: Aug 26, 2020
At my home, we never used to make Parwal. Honestly, it isn't a commonly used vegetable in a Maharashtrian household.(correct me if I am wrong) I used to feast on it at one of my friend’s house who is a north Indian. And then, I learnt that, Parwal is quite commonly eaten in Punjabi, Bengali and North Indian households.
Here is a recipe of Parwal or Pointed Gourd which will make you want to try it at least once.
Slit Parwal in the center ( not completely) and rub some salt and turmeric on the inside of the Parwal. This helps the stuffing seep into the Parwal. Let this rest for 15 mins.
In a pan dry roast 1tbs coriander seeds( dhaniya seeds), 1tsp cumin seeds (jeera), 1 tsp fennel ( sauf ) and 1 or half tsp of fenugreek seeds. Roast these together till they turn aromatic. Then turn off the flame and let it cool. Once cool, grind it into smooth powder.
Take about 2 green chilies and 5-6 cloves of garlic and crush it / grind it into a corse paste.
Now in a bowl, mix above roasted spices powder, garlic chili paste, 1 finely chopped onion, 1 tsp amchur powder ( dry mango) 1 tsp jeera powder, 1 tsp coriander powder, 1tsp hing, salt as per taste and a handful chopped coriander.
Add this stuffing into the slit Parwal we had kept aside.
In a pan add 2-3 tbs oil. Once heated, add Parwal. Also add thick slices of potatoes.
Mix this well.
Add salt and red chili powder as per required and only if needed. ( we have already added salt in two steps earlier)
Let this cook on a medium flame for next 15 mins. Keep mixing it.
Let this cook till the Parwal becomes nice and crunchy on the outside.
Serve it hot with fulkas or chapatis.