Pointed Gourd – Parwal – To Boost Immunity and Metabolism
Pointed Gourd is a tropical vine that is native to India. Its scientific name is Trichosanthes dioica. It carries a high concentration of nutrients, antioxidants, and fiber, and nearly zero calories. It finds mention in Ayurveda for its positive effect on the digestive fire or metabolism of the body. It is a rich source of proteins, Vitamins A and C, and Minerals as Magnesium, Potassium, and Phosphorus. Pointed Gourd should be included in the diet of Diabetics, growing children, and for those suffering from cardiovascular health issues. Learn about nutritional value, health benefits, and an alternate recipe of pointed gourd here.
In India pointed gourd is used in various forms as pickled, curried, dried, fried, and as a dessert. This recipe is essentially a stir-fried preparation of pointed gourd with potatoes. It is a one-pot recipe, requiring a minimal level of preparation and just basic ingredients. This pointed gourd recipe can be turned out in a jiffy and goes well with chapati for breakfast or as a side dish with steamed rice. It has a crunchy texture and delicious taste profile that captures the sweetness of the gourds.
Ingredients (Serves 4-5 people)
- 300 g Pointed Gourd – Potol- Parwal
- 3-4 Medium sized potatoes – cut thin along the length
- 3-4 cloves of Garlic (optional)
- 1 Medium sized onion – finely chopped (optional but recommended)
- Salt to taste
- 1 teaspoon Turmeric
- 1 teaspoon Coriander Powder
- A couple of Coriander leaves – finely chopped (for garnishing in the end)
- 2-3 tablespoons Mustard Oil
- 1 teaspoon Mustard seeds
Method of Preparation (30 mins)
- Wash and cut the Pointed Gourd along the length. Each piece of the gourd should be cut into 4-6 long pieces.
- Cut the potatoes thin along the length – almost same size as that of the gourd.
- Heat a pan. Add Mustard Oil. Once the oil is a little hot, add the mustard seeds.
- Let the seeds splutter and then add onions and garlic till they turn golden brown.
- Add salt, turmeric, and coriander powder as well.
- Now add the gourd and potatoes. Keep stirring for 2-3 mins.
- Now cover and keep the heat low.
- After 5 mins add 3-4 spoons of water and let it cook on low heat for 10-15 mins till the vegetable is mashed/softened. Keep stirring in between.
- Garnish with coriander leaves and serve with chapati, parantha, or rice.
- Enjoy with your meal!