Parwal Curry (Pointed Gourd Curry)

Pointed gourd or parwal curry is a delicious main course dish. Let us see how to make this delicious curry. This curry is vegan and gluten-free. If you have Indian curry paste ready in the refrigerator, you can make the curry in less than 20 minutes.

This is an easy curry and takes less than 30 minutes to make it. This curry is vegan and gluten-free as well. This is one of the most loved curries in the country.

This is a summer vegetable primarily. When summer starts many markets are flooded with young and fresh pointed gourds.

Parwal Curry

I have prepared this simple yet yummy dish using my ready-to-use curry paste. As I have mentioned in my previous post, curry paste is a must-have in your refrigerator if you want to save your cooking time. So whenever I wish to prepare some curry or gravy-based dish, it doesn't take more than 10 - 15 minutes to cook. Try this simple and effective technique of fast cooking.

However, I will share the method to make the parwal curry from scratch.

Ingredients You'll Need

Parwal - Fresh pointed gourd or parwal. No need to peel off the skin completely. Just scratch them with the help of a knife.

Oil - any vegetable oil will be good. Oil is required for pan-frying and curry gravy

Whole Spices - Bay leaves, cloves, cardamom, cinnamon, black pepper

Ground spices - coriander powder, cumin powder, red chili powder, turmeric powder, curry powder or garam masala, dry mango powder or amchur, asafoetida or hing, dry roasted kasuri methi (optional but adds nice flavor when added)

Salt - as per taste

Onion - finely chopped or blended to puree

Tomatoes - fresh ripe tomatoes that are pureed in a blender

Ginger garlic paste - This will add a nice flavor to the curry. Substitute - 7 - 9 garlic, 1-inch ginger blended with onion.

Coriander leaves - finely chopped coriander/ cilantro leaves

How to make parwal curry?

Wash and clean the parwal. Trim both ends. Scrape the skin with a knife (and not a peeler).

Sprinkle some salt and turmeric powder and rub over them to coat. However, this is optional and you may skip this and fry as it it. Blend the onion, ginger, and garlic to a smooth paste. Puree tomatoes.

Now heat oil generously in a pan and when the oil is hot enough fry the parwal till they look slightly brown and crispy. Fry till they are cooked 60 - 70%.

Remove them from the oil and keep them aside on a separate plate.

In the same pan or skillet, add the whole spices and cumin seeds and saute for a minute till they become fragrant and cumin crackles.

Add a pinch of turmeric powder and red chili powder for color. This is optional but brings a nice color to the curry.

To this add ginger garlic paste followed by finely chopped onions or prepared onion, ginger, and garlic paste.

Mix and saute onion till it becomes translucent and starts to change color. If using onion paste, it will start to leave oil on the sides when cooked well. Then add tomato puree to the pan. Add salt to taste. Stir to mix all.

Then add salt and cook for 2 minutes more before adding the ground spices. When tomato is also cooked add all ground spices and give a nice stir to mix them well. Add 3 - 4 tbsp water if required to it and saute for another 2 minutes on low flame.

Cook for 2 minutes or till it starts to leave oil from the sides. That's a sign of masala getting cooked perfectly. Now add coconut milk (or buttermilk for vegetarians) to the masala. Stir and simmer for 2 minutes.

Add fried parwal to the masala and give it a nice gentle stir. Add 1/4 cup water to it and simmer for 2 minutes till the parwal absorbs the flavor of the spices.

Then add 1 - 1 1/2 cup water or as required consistency. Cover with a lid and simmer for another 5 - 7 minutes on low flame. Turn off the heat when the gravy and parwal are fully cooked. Add finely chopped coriander leaves and serve hot with flatbreads or naan.

More Curry Recipes -

Potato Curry

Vegetable Korma

Aloo Gobhi

Also check out my Indian curry recipes on the blog.

Storage & Leftover

It can stay good for 5 - 6 days in the refrigerator when stored properly in an air-tight container. Before storing the curry make sure it's cooled down to room temperature. Whenever required, remove the portion size in a microwavable container and heat for 1 minute, stirring in between once.

Parwal Curry Recipe

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