Parval Curry

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Picture 153

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

Picture 142

Fresh Parval Veggies

Picture 143

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

Picture 145

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.

Picture 147

Seasoning Parval curry

3. When cumin also sputters add Dhania-Jeera powder, Asafoetida powder and chilli powder one after the other.

Picture 148

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.

Picture 150

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.

Picture 153

Ready to serve Parval curry

How long it takes: 30 minutes

Number of serves: 2-3

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12 thoughts on “Parval Curry

    suparna said:
    July 24, 2009 at 8:42 am

    hi again :),
    I came to know of this veggie through my Bengali husband 🙂 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
    TC

      prathibalrao responded:
      July 25, 2009 at 8:19 am

      Hi Suparna,

      Me also love the shallow fried/Deep fried Parval which tastes heavenly!!!!!!!!!!!!!!!

    Jiya Shinde Upadhyay said:
    November 6, 2009 at 3:28 pm

    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 responded:
      November 6, 2009 at 8:39 pm

      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 said:
    April 23, 2011 at 2:47 pm

    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.

    Dinkar said:
    May 23, 2011 at 8:30 pm

    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 responded:
      May 23, 2011 at 8:58 pm

      Hi Dinkar,

      Thugele feed back kednayi layak astha. The reason being thu try kornu kaderi sangtha.

    sheila said:
    April 2, 2013 at 6:54 pm

    Lovely pictures and instructions!! We do all of that except, we dont take the skin off, if gets a bit crunchy and hard and has a very good taste and we dont add tomatoes. Something like sukhi sabji.

      prathibalrao responded:
      April 3, 2013 at 5:41 pm

      Hi Sheila,

      Thanx a lot for your feed back which is always welcome.

    Rekha said:
    June 24, 2013 at 9:48 am

    Hi Prathiba maayi,
    I am new to blogging .I tried this recipe today .It turned out tasty and was quick to make.

    foram said:
    July 15, 2013 at 9:39 am

    Hi,
    This is a nice recipe. I am having one more recipe for parval and its really tasty. Can I post my recipe here?

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