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A simple and wholesome North Indian stir-fry made with pointed gourd and potatoes. This everyday sabzi comes together quickly with basic spices and pairs perfectly with roti or dal rice.
For 4 servings
Prepare the Vegetables
Sauté Aromatics and Spices
Cook the Masala Base
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A simple and wholesome North Indian stir-fry made with pointed gourd and potatoes. This everyday sabzi comes together quickly with basic spices and pairs perfectly with roti or dal rice.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 205.85 calories per serving with 4.96g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Cook the Sabzi
Garnish and Serve
To make a gravy version, add 1 cup of water after sautéing the vegetables with the masala. Simmer until the vegetables are cooked and the gravy thickens. You can also add a paste of cashews or melon seeds for a richer, creamier gravy.
For a richer, Punjabi-style flavor, increase the amount of onion and tomato. You can also add a tablespoon of curd or cream to the masala for a tangy and creamy texture.
For a Sattvic version, skip the onion and ginger-garlic paste. Add a pinch of asafoetida (hing) to the hot oil along with the cumin seeds for flavor.
Parwal is a gut-friendly vegetable that is light on the stomach and rich in dietary fiber. It helps regulate bowel movements and can prevent constipation.
Pointed gourd is a good source of Vitamin A and Vitamin C, which are powerful antioxidants that help combat free radicals and boost the immune system.
In traditional Ayurvedic medicine, parwal is valued for its blood-purifying properties, which can help in cleansing the blood and tissues, promoting overall health.
One serving of this Parwal Sabzi contains approximately 180-200 calories, making it a light and healthy option for a meal. The exact count can vary based on the amount of oil and size of the vegetables used.
Yes, Parwal Sabzi is very healthy. Parwal (pointed gourd) is low in calories and rich in fiber, vitamins A and C. It's known for being easy to digest. Combined with potatoes and minimal spices, it makes for a nutritious and balanced vegetable dish.
Absolutely. You can make the sabzi with only parwal. Simply increase the quantity of parwal to about 500-600g and follow the same recipe. The cooking time might be slightly shorter.
Parwal can sometimes be bitter if it is overripe or has matured too much. Always choose young, tender, and firm green parwal. If you find a piece is bitter after tasting, it's best to discard it to avoid spoiling the whole dish.
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 2-3 days. Reheat it in a pan or microwave before serving.