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Indian

Jain Parwal Matar

Parwal matar cooks pointed gourd with green peas in a tomato masala, made Jain-style without onion or garlic.

Published and reviewed by Kitchgrow on 6 September 2026Updated

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Jain Parwal Matar

30 mintotal

Prep 10 min · Cook 20 min

Serves
2
Difficulty
Easy
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Half an hour. Frying the parwal first is what shortens the covered simmer, so do not skip it to save time.

Method

  1. Heat oil in a pan. Add the quartered parwal (pointed gourd) and fry them on medium heat for 5 minutes until they are slightly tender and have golden spots. Remove and keep aside.

    5 min

  2. In the remaining oil, add cumin seeds. Once they crackle, add grated ginger and green chillies. Sauté for a few seconds.

  3. Add tomato puree, turmeric powder, and coriander powder. Cook the masala until oil separates from the edges.

  4. Add the green peas, fried parwal, and salt. Mix well to coat the vegetables in the masala.

  5. Add the measured water, cover the pan, and let it simmer on low heat for 8-10 minutes until the vegetables are completely cooked.

    8–10 min

  6. Sprinkle garam masala, stir gently, and turn off the flame. Serve hot.

How to tell it's done

Soft, fleshy gourd pieces and popping green peas coated in a thick, tangy, onion-garlic-free tomato base.

Getting it right

Tip

Lightly frying the parwal before adding it to the gravy ensures it holds its shape and develops a slightly sweet, caramelized exterior.

What to serve it with

Perfect for a simple Jain meal alongside hot Phulkas and yellow dal.

Common mistakes

The parwal is bitter.
Scrape the skin lightly and check the seeds inside — a mature pointed gourd with hard, reddening seeds is bitter and should have them scooped out. Young parwal needs neither.
The pieces collapse into the masala.
Fry them separately first and add them back late, as the steps direct. Simmered from raw for the full time, parwal goes soft and the dish turns into a mash.

Substitutions

  • Frozen peas work straight from the freezer — add them a few minutes later than fresh. Fresh tomato can be replaced with two tablespoons of tomato puree plus a little water. Ginger and green chilli carry the whole seasoning in a dish cooked without onion or garlic, so do not reduce them.

Storing and reheating

Keeps three days in the fridge. Reheat in a pan with a spoonful of water rather than a microwave, which softens the gourd further. It does not freeze well.