SUBZIS USING PARAVAL

[baskaran.ramamurthy]

Hello
Can some oe suggest recipes using ParavaL
Thanks
Baskaran

[rain]

hello,

if u have fresh parwals u can make good curries out of it.alternately,u can cut them length-wise(4 pcs) rub little bit of salt,turmeric,red chilly powder and little ginger on them and keep aside for half hour.then deep fry them 4-5 pcs at a time till they brown.goes well with dal or kichidi.somehow frozen parwals don't have the taste or texture.

the curry goes like this

8-12 parwals(skin shud be scraped not peeled) cut in half,breadth wise
4 med potatoes cut into 8 pcs each
1 tblsp coriander seeds
1/2 tblsp cumin seeds
3/4 th tsp turmeric pwdr
1&1/2 tsp red chilli pwdr
1 inch ginger
2 bay leaves
1 tsp garam masala pwdr
1 tsp sugar
1 tblsp ghee
4 tblsp oil
salt

grind cumin and coriander with water to form a smooth paste.grind ginger to a paste.heat oil,fry the parwal lightly in batches and in the same oil fry the potatoes lightly too and keep aside.in the remaining oil ,put the bay leavs and stir for a few seconds.then add all the masalas(paste and powder)and stir-fry for a min or two.(it shud not get burnt)then add the fried potatoes and parwal,salt and sugar and fry in the masala for a min.by this time the masala shud be well cooked and raw smell is gone and nicely spread on the veggies.pour 1 cup water.bring to a boil.then cover and simmer gently till the vegs r done,stirring from time to time.when the gravy has thickened and just before taking off the gas,pour the ghee on the dish and serve.

there is a dolma form of parwal(stuffed with coconut or paneer and in gravy).it tastes real good too.

regards,
rain

[baskaran.ramamurthy]

Hello
Thanks for the response
Regards
Baskaran

[dev]

What is parwal called in tamil/kannada?...

[tomato]

Dev,
No idea what it is called in kannada /tamil......

But this is what it looks like .

http://store1.yimg.com/I/theoriginalstore_1865_19468206

And we do get fresh ones in little india grocery/veg stores and mustafa as well........

[dev]

Thanks Tomato... Will look for it...

[kritica]

Hi Dev,
i think parval is dhondaka....but will check and let u know....

[Anoushka]

Kirtica, Dev,

Parval is not dondakaya -tindora is dondakaya. Parval though belongs to the same family and looks similar. I've had it only in Calcutta, don't even remember seeing it in the south. I don't think I've even seen it in Bombay! I maybe wrong!

Thanks,

[rain]

dev,

it is a green vegetable the size of a small karela but has very soft fleshy pulp and a lightly striped skin. fresh ones r very tasty but here in US i see it,either frozen like the one tomato correctly has shown or very small ones like lemon,which is not good for stuffing.(and costly too)

i did not find the tamil equivalent name but maybe this info from net might interest u

"Pointed gourd (Trichosanthes dioica Roxb., Cucurbitaceae) is a tropical vegetable crop with origin in the Indian subcontinent. It is known by the name of parwal, palwal, or parmal in different parts of India and Bangladesh and is one of the important vegetables of this region. The fruit is the edible part of the plant which is cooked in various ways either alone or in combination with other vegetables or meats. Pointed gourd is rich in vitamin and contains 9.0 mg Mg, 2.6 mg Na, 83.0 mg K, 1.1 mg Cu, and 17.0 mg S per 100 g edible part (Singh 1989). It is purported that pointed gourd possesses the medicinal property of lowering total cholesterol and blood sugar"


anoushka,

u r right,it is an eastern speciality vegetable.but i also got it lots in pune during winter months.in chennai,u can get it in the food world fresh vegetable section but only rarely

regards,
rain

[dev]

Thanks tomato, rain, kritica & Anoushka... I'll look for it in little India or Bangladeshi market ... Hopefully, I'll be able to find it... I'm keen on giving it a try coz , as per ayurveda, it's said to be very good for health...

http://www.ayurbalance.com/explore_foodparwal.htm

BTW, how do one use it for cooking... is it a must to scrap off the skin of the veg?...

[tomato]

Dev,
Thats a nice web site on ayurveda.
And yes, you do have to scrape off the skin just like you scrape off the skin of snake gourd.

[baskaran.ramamurthy]

Thanks for all the info about Parwal.
I had an opportunity to taste Parwal Fry in my friend's house lives in Mumbai. While srving the same he informed me that it was a special and exclusive dish.Yes true it was !!!I understand that parwal is not commanly available in South India or else where except perhaps in the Eastern part Of India and Bangladesh. As Kritica has mentioned it is known in Telugu Dondakaya as mentioned by my friend
Regards
Baskaran

[kritica]

sorry they looked similar.. thanks for the info... yeah we dont get fresh stuff here... i have seen frozen stuff.... it looked like dhondakai... so i assume it is...
anyways....
i can give u a recipe for it.....will give it in my next post

[binal142001]

As anoushka told PARWAL is not DONDAKAYA.
DONDAKAYA is TINDORA
As most of them are telling it is not easily available in south.
DONDAKAYA we get in abundance in south in Andhra and Karnataka.

Hope this helps..
http://64.233.187.104/search?q=cache:4flL4oob3bsJ:www.chenniao.com/shciq_eng/ppq/detail.asp%3Fcontent_id%3D332+parwal+and+tindora&hl=en
http://64.233.187.104/search?q=cache:hnYPNfo6vmIJ:snsvo3.seekandsource.c om/sunrisecoldstorage/vopage2.html+parwal+and+tindora&hl=en

[Sowmya]

hello,


there is a dolma form of parwal(stuffed with coconut or paneer and in gravy).it tastes real good too.

regards,
rain

Hi rain
Can you please post the recipe for the same?I managed to get parwals finally and would like to give it a try :D

Regards
Sowmya :)

[rain]

hello sowmya,

glad to know u found parvals. will check and post the recipe soon.

regards,
rain

[dev]

Sowmya,

a google result on parwal...

http://www.angithi.com/RecipySite/RecipeDetail.asp?RecipeID=160

Sweet parwal:

http://images.google.com.sg/imgres?imgurl=http://www.bangalinet.com/image/recipe/misty/parwal.jpg&imgrefurl=http://www.bangalinet.com/sweets.htm&h=79&w=111&sz=3&tbnid=r9UzXe4asi7DvM:&tbnh=57&tbnw=81&hl=en&start=14&prev=/images%3Fq%3Dparwal%26svnum%3D10%26hl%3Den%26lr%3D %26client%3Dfirefox-a%26rls%3Dorg.mozilla:en-US:official%26sa%3DN