No Onion No Garlic Parwal Masala Recipe
A delightful dish hailing from North Indian cuisine, this No Onion No Garlic Parwal Masala brings together the subtle flavors of parwal (also known as pointed gourd) with a medley of spices, ensuring that every bite is a celebration of taste and texture. Perfect for a satisfying vegetarian lunch, this recipe is easy to prepare and pairs beautifully with other dishes, making it a versatile addition to your culinary repertoire.
Ingredients
| Ingredient | Quantity |
|---|---|
| Parwal (pointed gourd) | 300 grams, peeled and cut lengthwise |
| Tomatoes | 2, chopped |
| Watermelon seeds | 3 teaspoons |
| Ginger | 1 inch, finely chopped |
| Red chili powder | 1 teaspoon |
| Coriander powder (Dhania) | 1 teaspoon |
| Cumin powder (Jeera) | ½ teaspoon |
| Garam masala powder | ½ teaspoon |
| Bay leaf (Tej Patta) | 1 |
| Salt | to taste |
| Sunflower oil | 1 teaspoon |
Nutritional Information
| Nutrient | Amount per Serving (Approx.) |
|---|---|
| Calories | 120 |
| Protein | 2 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 3 g |
| Fat | 5 g |
Preparation Time
| Task | Time (minutes) |
|---|---|
| Preparation | 10 |
| Cooking | 20 |
| Total | 30 |
Servings
This recipe serves 4.
Instructions
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Preparation of Parwal: Start by washing the parwal thoroughly under running water. Peel the skin of the parwal, leaving it in alternate strips to help retain its shape during cooking. Cut each piece in half and set aside.
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Making the Paste: In a blender, combine the chopped tomatoes, finely chopped ginger, and watermelon seeds. Grind this mixture into a smooth paste, ensuring a fine consistency that will enhance the gravy.
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Cooking the Parwal: Heat the sunflower oil in a wok over medium flame. Once the oil is hot, add the prepared parwal pieces and sauté them gently until they are nearly cooked through. This should take about 5–7 minutes. Once done, remove the parwal from the wok and set aside.
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Preparing the Gravy: In the same wok, add a little more oil if necessary, and introduce the bay leaf. Pour in the ground tomato and ginger paste and sauté until the raw smell of the tomatoes dissipates, about 3–4 minutes.
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Adding Spices: Sprinkle in the dry masalas: red chili powder, coriander powder, cumin powder, and garam masala. Stir these spices into the tomato mixture, allowing them to release their fragrant oils and meld together beautifully.
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Combining with Parwal: Add the sautéed parwal back into the wok, ensuring that each piece is coated with the rich masala. Pour in a little water to help create a sauce, and simmer the mixture for about 5 minutes. This allows the flavors to infuse and the masala to cling to the parwal.
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Final Touches: Taste the dish and adjust the salt and spices according to your preference. Once satisfied, turn off the heat and transfer the No Onion No Garlic Parwal Masala to a serving bowl.
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Serving Suggestions: Serve this vibrant dish hot alongside Jain-style Whole Green Moong Dal Subzi, Tawa Paratha, and a refreshing Dangar Pachadi with grated carrots for a well-rounded and delightful meal.
Enjoy the simple yet satisfying flavors of this No Onion No Garlic Parwal Masala, a perfect choice for those seeking a delicious vegetarian option without the use of onion or garlic!
