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A simple and delicious North Indian stir-fry made with thinly sliced pointed gourd and potatoes. This quick, everyday side dish is lightly spiced and pairs perfectly with dal and roti.
Prepare the Vegetables
Sauté and Cook the Bhujia
A simple and delicious North Indian stir-fry made with thinly sliced pointed gourd and potatoes. This quick, everyday side dish is lightly spiced and pairs perfectly with dal and roti.
This indian recipe takes 35 minutes to prepare and yields 4 servings. At 165.47 calories per serving with 2.92g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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Crisp, Garnish, and Serve
For a lighter version, you can omit the potatoes entirely and increase the amount of parwal to 400g. The cooking time might be slightly shorter.
For a Bengali touch, use 1 tsp of panch phoron (five-spice blend) instead of just cumin seeds and add a pinch of sugar to balance the flavors.
For a different flavor profile, add 2-3 cloves of minced garlic along with the onions.
Increase the amount of red chili powder to 1 tsp and use 3-4 green chilies for extra heat.
Parwal is an excellent source of dietary fiber, which aids digestion, prevents constipation, and helps maintain a healthy gut microbiome.
In traditional Ayurvedic medicine, parwal is known for its blood-purifying properties, helping to cleanse the blood and tissues from toxins.
The presence of Vitamin C and various antioxidants in parwal helps strengthen the immune system and protect the body against common infections.
This dish is relatively low in calories, making it a great choice for those managing their weight. The fiber content also promotes a feeling of fullness, reducing overall calorie intake.
Yes, it's a very healthy everyday dish. Parwal is low in calories and rich in fiber, vitamins A, and C. Using minimal oil and cooking with potatoes makes it a balanced and nutritious side dish.
One serving of approximately 125g contains around 130-150 calories, primarily depending on the amount of oil used in the preparation.
Absolutely! You can make the bhujia with just parwal. Simply omit the potatoes and proceed with the recipe. The cooking time might be slightly reduced.
Sometimes, mature or overripe parwal can have a bitter taste. To avoid this, choose young, tender, and bright green parwal. You can also taste a small raw piece before cooking to check for bitterness.
Store leftover Parwal Bhujia in an airtight container in the refrigerator for up to 2-3 days. Reheat in a pan or microwave before serving.
Yes, while mustard oil provides an authentic pungent flavor, you can substitute it with any neutral vegetable oil like sunflower, canola, or even ghee.
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