Monday, May 21, 2012

Crispy Parval(pointed gourd) with potatoes...

The parval or pointed gourd is something that i would not have picked up on my own... I ended up having this at Sonali's place a couple of times(of the innumerable lunches that i'v had there!) and thought i'd give it a try. Read more about this veggie here!
You need:
parval / pointed gourd thinly sliced - 2 cups
potatoes thinly sliced - 1 cup
onion sliced - 1 medium
dried red chillies - 2
cumin seeds - 1 tsp
a pinch of turmeic
salt to taste
oil for shallow frying
How to:
Heat about 3-4 tbsp oil in a wok. Add in the cumin seeds followed by the chillies when they start to sizzle. Add the onions and turmeric. Fry till lightly browned. Now add in the potatoes, parval, salt to taste and continue to fry them till they are done. The gourds tend to curl and turn crispy when done. Drain the excess oil and serve along with chapatis or rice.

- Use only tender gourds for this dish.The ripe ones are rubbery, orangish inside and have hard seeds.
- You could boil the potatoes in the microwave for about 5minutes before adding them to the wok, saving on cook time.

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