How to Cook Parwal
Topic started by Francine (@ h-67-100-110-6.nycmny83.dynamic.covad.net) on Fri Oct 17 22:55:59 .
All times in EST +10:30 for IST.
When I was in India one of the companies I worked for prepared parwal a few times. I really loved it. Can you tell me how to prepare this dish? I live in New York so I probably could get the real parwal vegetable in an Indian grocery store, as there are several really well-equipped ones that I know of.
Thanks...
Fran
Responses:
- From: feisner@earthlink.net (@ h-68-167-61-221.nycmny83.dynamic.covad.net)
on: Thu Oct 23 13:56:18 EDT 2003
Can't anyone give me a parwal recipe? I think it's also spelled "parval."
Thanks,
Fran
- From: D (@ bridgeport.cuc.com)
on: Thu Oct 23 14:07:00 EDT 2003
What is Parwal?
- From: aarthi (@ 206.70.243.251)
on: Thu Oct 23 14:39:08 EDT 2003
Parwals stuffed with Cottage cheese
Ingredients:
Large Parwals-8-10
Paneer-250-300gms
Onions chopped-4
Turmeric paste-1and 1/4tbs
Chilli powder-1 and 1/2 ts.
Ginger chopped fine -1" Ginger grounded-1tbls.
Whole garam masala
Curd-6 tbls.
Salt and sugar to taste
Oil - 3tbls
Water-1 and 1/2 cup
Steps-
Heat 1 tbls. oil and fry 2 chopped onions till just turning brown. Add quarter teaspoon. turmeric paste, half-teaspoon chilli paste and the finely chopped ginger. Stir-fry the masalas until cooked.
Add the chhanna or paneer and add salt and sugar according to taste. Mix and cook for 5 mins. and then remove from fire. Keep aside.
Stuff each parwal with some of the prepared paneer. Replace the cut end of the parwal after filling either with a toothpick or with a little thick paste made of flour and water.
Heat the remaining 2tbls of oil in a shallow pan. Add the bay leaves and garam masala. When spluttering stops add the remaining turmeric and chilli pastes and the ground ginger pastes. Stir-fry for 5 mins.
Blend together the 6 tbls. Dahi and 1 and half cups of water. Add to the masalas along with salt and sugar to taste. Stir well and gently simmer for 5 min.
Now add the prepared stuffed parwals in one layer to the pan. Spoon gravy over the parwals and continue to simmer gently until the parwals are cooked. Remove from fire and serve it with rice or luchi.
courtesy - bengalinet.com
- From: Francine (@ h-68-167-61-221.nycmny83.dynamic.covad.net)
on: Fri Oct 24 12:11:00 EDT 2003
aarthi...Thanks for the recipe. Sounds yummy...I love anything with panir in it.
PARWAL as I ate it in Mumbai was a rather small green podlike vegetable which was prepared simply. It was very tender and flavorful. I have heard that a kind of squash is also called parwal. I don't know if this is true or not.
aarthi? How would you describe parwal?
Cheers,
Fran
- From: R (@ bgp530824bgs.ebrnsw01.nj.comcast.net)
on: Fri Oct 24 13:52:57 EDT 2003
Parwal is called Snake gourd in English. If you go and write the above name in yahoo site, can see lists of recipes.
It looks like a long snake w/w.o curve at the bottom and the color is green or green mixed white color, some are long and some others are short.
- From: Hemant Trivedi (@ 203.195.208.26)
on: Fri Oct 24 14:13:25 EDT 2003
Hello R,
Parwal is not snake gourd. Parwal is almost like Turai (ridge gourd) in taste but has more prominent seed part.Padwal in Hindi means Snake gourd. It is also known as Chachinda, chichinda etc. Francine is right in description of Parwal. It has smooth skin and is a small vegetable and is sweetish in taste like Ridge gourd.
Curry of both ridge gourd and parwal are similar.
You can stuff, dice and prepare a curry with potato.
- From: R (@ bgp530824bgs.ebrnsw01.nj.comcast.net)
on: Fri Oct 24 14:55:55 EDT 2003
Hello Mr.Hemant,
Sorry for the error, somehow got confused between r and d.
Anyway, thanks for your explanation.
- From: Francine (@ h-68-167-61-221.nycmny83.dynamic.covad.net)
on: Sat Oct 25 18:08:59 EDT 2003
I just did an internet search for parwal and it appears that it is not grown in the USA, but imported for....(&^%...About $7 a pound...!!!
There was one website of an Indian agronomist in Georgia, suggesting that there is a market for this vegetable if grown here in the USA. I agree...as there are so many NRI in the USA.
Cheers,
Francine
- From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net)
on: Sat Oct 25 19:17:10 EDT 2003
i saw this veg., in indian stores in the frozen section, if u dont mind in using frozen veg.,
Because, when i came here, we used to bought yam(churan) which was 12 dollars per pound. Now i have started buying frozen churan and the taste is also good.
- From: Sathya (@ ool-4355d41f.dyn.optonline.net)
on: Mon Oct 27 00:02:43 EST 2003
I saw fresh Parwal in Patel brothers, NJ.5$ a pound. Frozen ones are availabale (Asoka and Daily delights brands)
- From: hemant kothare (@ )
on: Fri Nov 5 03:30:50
All u guys are nuts Praval I hate it in any fashion dont know why some one wants to pay 5$ and & $ for !?@ a kg of the veggy
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