No Onion No Garlic Parwal Masala: Simple & Flavorful Indian Recipe

Parwal Masala (No Onion No Garlic Recipe)

Parwal (Pointed Gourd) is a native vegetable of the Indian subcontinent, known for its health benefits and unique flavor. In this No Onion No Garlic Parwal Masala recipe, the parwal is first pan-fried and then simmered in a tangy tomato, ginger, and watermelon seed gravy, enhanced with traditional Indian spices. This delicious, comforting dish makes for a perfect lunch when paired with fresh, warm Tawa Paratha and side dishes like Jain Style Whole Green Moong Dal Subzi. It is simple, flavorful, and completely vegetarian.

Cuisine: North Indian
Course: Lunch
Diet: Vegetarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Serving Size: 2-3 servings

Ingredients for Parwal Masala

Nutritional Information (Approximate per serving)

Step-by-Step Instructions

1. Prepare the Parwal:

   • Wash the parwal thoroughly and peel off the skin. Peel it in alternate strips to ensure the vegetable holds its shape while cooking. Cut each parwal into half and set aside.

2. Grind the Tomato and Ginger Mixture:

   • In a blender or food processor, grind the ginger, tomatoes, and watermelon seeds into a smooth paste. This forms the base of the gravy.

3. Fry the Parwal:

   • Heat 1 teaspoon of oil in a wok or large frying pan over medium flame. Add the prepared parwal and fry until they are nearly cooked, turning them occasionally to ensure an even golden-brown color. Once done, remove the parwal from the pan and set aside.

4. Prepare the Gravy:

   • In the same wok, add a little more oil if necessary. Once the oil heats up, add a bay leaf to infuse its aroma.
   • Add the ground tomato-ginger-watermelon seed paste to the pan and sauté on medium heat. Cook the paste until the raw smell of the tomatoes disappears and it thickens.

5. Add the Spices:

   • Once the paste is cooked, add the dry spices: red chilli powder, coriander powder, cumin powder, and garam masala powder. Stir well, allowing the spices to roast slightly in the gravy, which will enhance their flavor.

6. Combine Parwal with the Gravy:

   • Add the fried parwal pieces into the prepared gravy. Stir gently to coat the parwal evenly with the masala. Add water to adjust the consistency of the gravy according to your preference.
   • Let the dish simmer for about 5 minutes on low heat, allowing the parwal to absorb the flavors of the gravy and the masala to thicken slightly.

7. Final Seasoning Adjustments:

   • Check the salt and spice levels. If necessary, adjust the seasoning by adding more salt or spices. Stir well and let the curry simmer for a couple more minutes.

8. Serve:

   • Once the Parwal Masala is ready, transfer it to a serving bowl. Serve it hot with your favorite accompaniment such as Jain Style Whole Green Moong Dal Subzi, Tawa Paratha, and Dangar Pachadi with Grated Carrots.

Tips for the Perfect Parwal Masala

• Parwal texture: Be careful not to over-fry the parwal as it can become too soft. Fry it until it is golden and slightly crisp on the outside while still tender on the inside.
• Tomato Paste: For a richer flavor, you can use fresh tomatoes or even a combination of tomato puree and chopped tomatoes.
• Spice Variations: Adjust the level of heat by modifying the amount of red chilli powder. If you prefer a milder dish, reduce the amount of chilli powder.
• Serving Suggestions: This No Onion No Garlic Parwal Masala pairs beautifully with Tawa Paratha, Chapati, or Steamed Rice for a wholesome meal.

This dish is a beautiful addition to your North Indian lunch spread, offering a delightful combination of flavors with the goodness of parwal, along with a tangy and spicy tomato-based gravy. A perfect vegetarian option for those who prefer dishes without onion or garlic. Enjoy!