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    Home » Recipes » Vegan Food

    Parwal Curry (Pointed Gourd Curry)

    Published: Oct 3, 2023 · Modified: Oct 3, 2023 by Ipsa Faujdar · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclaimer.

    Jump to Recipe Print Recipe

    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.

    parwal curry with coriander garnish
    Indian Pointed Gourd Curry

    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.

    parwal curry on a white plate
    Parwal Curry

    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.

    preparation process steps colage

    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.

    collage image of frying parwal

    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.

    add whole spices and onion to hot oil collage image

    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.

    collage of cooking onion tomato paste

    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.

    add spices and coconut milk to the onion tomato paste Collage image

    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.

    collage of process photos - simmer curry and add water

    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.

    collage of 4 images of simmering parwal

    More Curry Recipes -

    Potato Curry

    Vegetable Korma

    Aloo Gobhi

    Also check out my Indian curry recipes on the blog.

    Parwal curry on a white plate
    Parwal curry

    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

    pawal curry served on a plate with cilantro garlish

    Parwal Curry (Parwal Masala)

    Ipsa Faujdar
    Parwal curry is a delicious Indian curry recipe. This is easy to make and takes 30 minutes to cook this restaurant-style curry. This is vegan and gluten-free
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Main Course
    Cuisine Indian
    Servings 4 People
    Calories 240 kcal

    Equipment

    • 1 Large pan
    • 1 Spatula
    • 1 Knife
    • Clean Plates
    • 1 Blender

    Ingredients
      

    • ¼ cup vegetable oil (for shallow frying of parwal)
    • 300 gm Pointed Gourd (Parwal) 8 - 10 parwal
    • 200 ml coconut milk or buttermilk for vegetarians
    • 1 - 1 ½ cup water or as consistency required
    • 4 - 5 tbsp Coriander leaves finely chopped

    Whole spices

    • 1 Bay Leaf (Tejpatta)
    • 3 - 4 Cloves
    • 3 - 4 Green Cardamom
    • 1 inch Cinnamon
    • 4 - 6 Black Pepper
    • 1 tsp Cumin seeds
    • 1 tsp Salt (As per taste)

    Curry Paste

    • 2 -3 large onions
    • 1 large tomato
    • 1 inch ginger
    • 6 - 8 garlic cloves Substitute with ginger garlic paste 1 tbsp

    Ground Spices

    • 2 tsp coriander powder
    • ½ tsp cumin powder
    • ½ tsp Turmeric powder
    • 1 tsp Kashmiri Chili Powder
    • ¾ tsp Red Chilli Powder or as spicy required
    • ½ - ¾ tsp Garam masala or 1 tsp curry powder or chicken masala
    • 1 tsp Roasted kasuri methi crushed
    • 1 ½ tsp salt or as taste
    • ½ tsp Asafoetida (hing) optional

    Instructions
     

    Prep

    • Wash and clean the parwal. Trim both ends. Scrape the skin with a knife (and not a peeler).
    • Blend the onion, ginger, and garlic to a smooth paste. Puree tomatoes.

    Fry the parwal

    • 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.
    • 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.

    Prepare Curry Gravy

    • 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.

    Notes

    Shallow fry the vegetables for better taste. But you may direct ly add chopped parwal to the gravy without frying.
     
     

    Nutrition

    Calories: 240kcal
    Keyword Indian Curry, Parwal Curry, Pointed Gourd Curry
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    Hi, I'm Ipsa! Welcome to My Dainty Kitchen. I'm the recipe developer, cook, author, and photographer of this blog. I love to cook delicious food and share recipes with my amazing readers. Thank you for stopping by. Explore more yummy recipes on the blog.

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