Parval is the popular vegetable of the Northeastern part of our country. When we lived in Guwahati in the early 90s, I saw this vegetable for the first time in my life time. I learnt to shallow fry it as well. Though it somehow resembles ivy guard in its looks, the taste is different. Only tender ones can be used to prepare curry though. The little beyond tender ones will have small and hard seeds and will have to be removed before using for this dish. This simple curry is a recipe for starters.
What you need to have:
1. Chopped Parval – 2 cups
Fresh Parval Veggies
Pealed and chopped Parval
Ingredients of Seasoning:
1. Chopped Tomatoes – 1/4 cup
2. Mustard seeds – 1 Teaspoon
3. Cumin seeds – 1/2 Teaspoon
4. Asafoetida powder – 1 Teaspoon
5. Turmeric powder – 1 Teaspoon
6. Dhania-Jeera powder – 1 Teaspoon
7. Chilli powder – 1 Teaspoon
Ingredients of Seasoning
What you do with what you have:
1. Wash and peal Parval and cut it lengthwise as shown in the image above. Wash and chop Tomatoes as well and keep it aside.
2. Place a skillet with 2-3 Teaspoons of cooking oil in it on medium flame. When heated add mustard seeds to it. When it sputers add cumin seeds to it.
Seasoning Parval curry
3. When cumin also sputters add Dhania-Jeera powder, Asafoetida powder and chilli powder one after the other.
seasoning in progress
4. Add chopped Tomatoes from step 1 to the seasoning and saute for a while adding required quantity of salt. When done add chopped Parval from step 1 to it and let it cook for a while till it is smooth.
Chopped Parval added to the seasoning
5. Keep the lid of the dish closed till it is done. Ready to serve Parval curry is as shown in the image below.
Ready to serve Parval curry
How long it takes: 30 minutes
Number of serves: 2-3
July 23, 2009
prathibalrao
8 responses to “Parval Curry”
suparna
July 24th, 2009 at 08:42
hi again
,
They love it dearly, I first thought that this one is some kind of a hybrid variety of tendli 
Now that I know of it haav sudai tangel type randai karta 
This one seems yummmy and easy, thanks
I came to know of this veggie through my Bengali husband
TC
prathibalrao
July 25th, 2009 at 08:19
Hi Suparna,
Me also love the shallow fried/Deep fried Parval which tastes heavenly!!!!!!!!!!!!!!!
Jiya Shinde Upadhyay
November 6th, 2009 at 15:28
Tai, this one seems like Tendli, I m not getting exactly what it is. coz it looks like Tendli and the name is Parval which is different. The length of parval is long, so what this is?
prathibalrao
November 6th, 2009 at 20:39
Hi Jiya shinde Upadhyay,
It though resembles Tindura(Indian guard) or Tendli. it is bigger in size and is called Ghointa in Konkani. The taste and texture of the veggie is also different. It is available during June-July in the Market.
H N TIWARI
April 23rd, 2011 at 14:47
Hi
I was come through the site while searching English name of Parval and same I could not find in it.Any one knowing the english of Parwal please publish.
Haru
April 23rd, 2011 at 23:02
Parval is called ‘pointed gourd’ in English.
http://en.wikipedia.org/wiki/Trichosanthes_dioica
Dinkar
May 23rd, 2011 at 20:30
Hi Pratibha:
Came out very tasty and even kids liked it. While the Parval Kurma that you posted is just fantastic, this one is second best. It is much less time consuming and thus good for our fast moving life
Regards
dinkar
prathibalrao
May 23rd, 2011 at 20:58
Hi Dinkar,
Thugele feed back kednayi layak astha. The reason being thu try kornu kaderi sangtha.