Parwar (Pointed Gourd) with Pickle Masala
Parwar is also known as patol. When this vegetable is not very tender as it ideally should be, the seeds turn black and hard and the centre portion of the fruit turns yellow. When the parwar is like this, you should remove the yellow portion and the seeds.
You will need –
- 500 gms parwar
- 2 tblsp. Oil
- 2 tblsp. Ghee
- 2 tsp. mustard powder
- 1/2 tsp. methi (fenugreek) powder
- 1/4 tsp. asafoetida
- 1 tsp turmeric
- 1/2 tsp. chili powder
- salt to taste
- Cut off the ends and peel the parwar. Cut into 8 pieces lengthwise.
- Mix the oil and ghee in a shallow broad pan, add the parwar pieces to this, fry without covering, on low heat.
- Turn frequently when soft, add all the ingredients, mix well and remove.