Parval Curry

#ParvalCurry : #Parval is known as Pointed gourd in English and its botanical name is Tricosanthese dioica.

This vegetable is widely cultivated in eastern and  northern parts of India. The skin is green in color with white stripes. It may look like ivy gourd but bigger in size and the skin is slightly thick. The tender gourds are used in the preparations of curry and kurma.
Here let me present a recipe along with potato.

Ingredients :

7 - 8                                         Parval, chop thin long slices
1                                              Potato, chop thin long slices

1 Tsp                                        Sambar Powder [ adjust ]
1 pinch                                      Turmeric Powder
1/2 Tsp                                     Salt [ adjust ]
2 Tsp                                        Oil
1/2 Tsp                                     Mustard
1 Tsp                                        Urad dal
6 or 7                                        Curry leaves

Method :
Heat a kadai with oil on a stove over a medium flame.
Splutter mustard and then add urad dal and fry until it turns golden color.
Now add curry leaves, turmeric powder and then parval and potato.
Add sambar powder and salt.
Stir well with a long ladle.

Sprinkle little water over the vegetable and close the kadai with a lid.
Reduce the flame to SIM and cook until its done.
It takes approximately 4 - 5 minutes to cook.
Open the lid and Stir well with a ladle in between once or twice.

When its done remove the lid and allow to simmer some more time to evaporate any water content of the vegetable.
When its ready transfer into a serving bowl.

This curry goes well with sambar or rasam mixed rice.

Note :
Parval can also be cut into round pieces to make this curry

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