Parwal, Potol or Pointed Gourd Stir-Fry

Parwal, Potol, Parwal Stir-Fry
Parwal, Potol, Parwal Stir-Fry

It is after a long time that I am posting an “every day” dish. Parwal (aka Potol or Pointed Gourd) is a vegetable that results is a very crispy, crunchy stir-fry that I love very much as a side-dish to Curd Rice, Sambar Rice or Bisi Bele Bhath. It is easy to make and is so crunchy that I do not feel the need to have Appalam or Papad. 🙂

Pointed Gourd has lots of seeds and the trick is to choose those that is green and firm so that the seeds are crunchy without being hard.

Recipe for Parwal, Potol or Pointed Gourd Stir-Fry

Serves: 4

Ingredients

  1. Parwal, Potol or Pointed Gourd – 300 gms
  2. Chilli Powder – 1 tsp
  3. Oil – 1 tbsp
  4. Salt to Taste

Method

  1. Slice the Potol into thin discs.
  2. In a heavy-bottomed kadhai or wok, over a medium flame, heat 1 tbsp oil.
  3. Add the sliced vegetable to oil.
  4. Mix well.
  5. Stir-fry till the slices are cooked through and crisp around the edges.
  6. Turn off the heat.
  7. Add salt and chilli powder.
  8. Mix well.
  9. Serve as accompaniment to Curd Rice, Sambar Rice or Bisi Bele Bhath.

Tips

  1. If you want the Potol to be slightly soft, then add salt in step 3 and cook covered while stirring occasionally.

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