Parwal Pyaz Fry
Parwal pyaz fry cooks pointed gourd with onion dry, browning both at the edges.
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45 mintotal
30 min hands-on15 min hands-off
Prep 15 min · Cook 15 min
- Serves
- 2
- Difficulty
- Medium
- Spice
- Medium
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Includes prep-ahead time.
Method
Heat the mustard oil in a heavy-bottomed pan or cast-iron kadai until it reaches its smoking point. Reduce the heat and add the cumin seeds.
Carefully add the sliced parwal (pointed gourd) and turmeric powder. Mix well. Fry on medium-high heat for 6-7 minutes, tossing occasionally, until the parwal starts to shrink and develops brown, roasted spots.
6–7 min
Once the parwal is halfway cooked and crispy on the edges, add the sliced onions and slit green chillies.
Continue to fry the mixture on medium heat for another 5-6 minutes. The onions will caramelize and become sweet, while the parwal finishes cooking and crisping.
5–6 min
Add the red chilli powder, dry mango powder (amchur), and salt. Toss the vegetables vigorously to coat them in the dry spices.
Roast for 1 final minute, ensuring the sabzi is completely dry and perfectly browned.
Turn off the heat and serve immediately.
How to tell it's done
Deeply roasted, distinctly chewy, and crunchy strips of pointed gourd entangled with sweet, dark caramelized onions.
Getting it right
Tip
Adding the onions only after the parwal is halfway roasted is the secret here. If added together, the moisture from the onions will steam the parwal, making it soft and soggy instead of crunchy.
What to serve it with
A deeply satisfying East Indian staple. Best served alongside Arhar Dal (Toor Dal), Steamed Rice, and a crispy Papad.
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