Pointed Gourd or Parwal is a tropical vine that is native to India. Its scientific name is Trichosanthes dioica.
Pointed Gourd Nutrition Profile
Pointed Gourd finds mention in Ayurveda for its positive effect on the digestive fire or metabolism of the body. Learn about nutritional value, health benefits, and an alternate recipe of pointed gourd here.
- It carries a high concentration of nutrients, antioxidants, and fiber, and nearly zero calories.
- It is a rich source of proteins, Vitamins A and C, and Minerals as Magnesium, Potassium, and Phosphorus.
- Pointed Gourd should be included in the diet of Diabetics, growing children, and for those suffering from cardiovascular health issues.
Pointed Gourd Stir-Fry Recipe
In India pointed gourd is used in various forms as pickled, curried, dried, fried, and as a dessert.
This recipe is essentially a stir-fried preparation of pointed gourd with potatoes. It is a one-pot recipe, requiring a minimal level of preparation and just basic ingredients.
This pointed gourd recipe can be turned out in a jiffy and goes well with chapati for breakfast or as a side dish with steamed rice. It has a crunchy texture and delicious taste profile that captures the sweetness of the gourds.
Pointed Gourd and Potato Stir-Fry
- Heavy Bottom Pan
- 400 g Fresh pointed gourd
- 2 Medium Potatoes
- 2 Garlic Cloves optional
- 1 Medium Onion finely chopped (optional but recommended)
- 1½ tsp Rock Salt To taste
- 1½ tsp Turmeric Powder
- 1½ tsp Coriander Seeds Powder
- 3 sprigs Coriander leaves finely chopped (for garnishing in the end)
- 1½ tsp Mustard Seeds
- 1 pinch Asafetida or Hing
- 2 tbsp Pure Mustard Oil
- Wash and lightly peel the skin of the pointed gourd.
- Not cut the Pointed Gourd along the length or horizontally in circles. Along the length, each piece of the gourd should be cut into 4-6 long pieces.
- Cut the potatoes thin along the length – almost same size as that of the gourd.
- Heat a pan. Add Mustard Oil.
- Once the oil is a little hot, add the mustard seeds and Asafetida.
- Let the seeds splutter and then add onions and garlic. Mix well and keep stirring till they turn golden brown.
- Now add the pointed gourd, potatoes, and salt. Mix well. Bring the flame to low-medium and cover the pan. Let the mix cook for 5-7 mins.
- Add Turmeric and coriander powder. Mix well and cover the pan. Keep the heat at low.
- Let it cook on low heat for 10 mins till the vegetable is mashed/softened. Keep stirring in between.
- Garnish with coriander leaves and serve with chapati, parantha, or rice.
- Enjoy with your meal!
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