Parwal Roast
Category
Sides
Cuisine
South Indian Meals
SImple, dry subzi for roti/rice. Parwal is the Hindi name. In English, it is called Pointed gourd and in Tamizh, kambu pudalai.
The skin is thick and it has big seeds inside. The skin and seeds become crunchy if roasted well.
Ingredients
-
Parwal
-
MK Sambar Podi
-
MK Red Chilli Powder
-
MK Turmeric Powder
-
Oil
-
Mustard seeds
-
Urad dal
-
Jeera
-
Curry leaves
-
Asafoetida
-
Salt
Directions
- Heat iron Kadai ( only iron Kadai gives the best results). Add peanut oil ( that’s my choice).
Temper with mustard seeds, urad dal, jeera, curry leaves, hing.
- Add chopped parwal ( wash and drain before chopping). Saute, cover and cook for 5 minutes. Do not add water.
- Open and let it cook on a slow flame until half done.
- Add turmeric powder, red chilli powder, sambar powder and salt. Saute until it’s done.
Recipe Note
Serve hot with rice !
Parwal Roast
Simply dry subzi for rice / rotis