Crisp Parwal Fry | Potol Fry
This Crisp Parwal Fry is just what you need as an accompaniment for dal-rice. The key to getting the perfect crisp potol fry is patience and stir-frying over a medium flame.
Equipment
- Wok
Ingredients
- 1/2 kg Parwal, Potol, Pointed Gourd
- 4 tbsp Oil
- 1 tsp Chilli Powder
- 1/2 tsp Turmeric
- Salt to Taste
Instructions
- Chop the ends off the parwal.
- Cut the vegetable into discs about 1/8" thick.
- In a heavy-bottomed wok or kadhai, over medium flame, heat the oil.
- Add the parwal discs and stir-fry.
- Stir-fry the parwal till the edges start to curl and brown a bit.
- Turn off the heat.
- Add salt, turmeric and chilli powder; and mix well.
- Serve immediately with dal and rice.
Notes
- Do not cook covered or add salt as the vegetable is frying. This will cause the parwal to soften a bit and you will not get a crisp stir-fry.
- Stir-frying is important; otherwise the parwal discs will not fry evenly.
- Even after frying keep the vegetable uncovered to prevent any condensation from softening the vegetable.