Bihari Parwal Sabzi

Ingredients

• - 500g parwal (pointed gourd) halved
• - 1 onion
• - 3 garlic cloves
• - 1 tsp turmeric
• - 1 tsp chilli powder
• - 1 tsp coriander powder
• - 2 tbsp mustard oil
• - Salt to taste
• - Fresh coriander

Method

1. About Bihari Parwal Sabzi: Parwal (pointed gourd) is one of the most widely grown vegetables in Bihar — a small green pointed cucumber-like gourd that is in season through the summer and monsoon. Its firm, slightly waxy texture holds up perfectly to the bold mustard oil masala used in Bihari cooking, making it the ideal weekday vegetable.
2. Choose firm parwal: Use 500g of fresh parwal. They should be firm, bright green, and about 6-8cm long. Avoid yellowing parwal (overripe and seedy) or very tender baby parwal (waterlogged when cooked).
3. Wash thoroughly: Wash under cold running water, scrubbing the skin lightly with your fingers. Pat dry with a kitchen towel.
4. Prepare the parwal: Trim off both pointy ends — about 5mm from each tip. Use a vegetable peeler to lightly scrape the skin in long strips, leaving alternating strips of skin and exposed flesh. This pattern looks beautiful in the final dish and lets the masala penetrate the firm flesh.
5. Halve or slice: Cut each parwal lengthwise into halves. If they are very large, cut into quarters. The cut surface gives the masala somewhere to cling.
6. Prepare the onion: Take 1 medium onion. Peel and slice thinly into half-moons.
7. Prepare the garlic: Take 3 garlic cloves. Crush, peel and mince finely.
8. Heat the mustard oil correctly: Pour 2 tbsp mustard oil into a wide heavy-bottomed pan or kadhai over medium-high heat. Heat for about 1 minute until the oil just begins to smoke and the harsh raw smell mellows. This step is essential — raw mustard oil tastes harsh.
9. Fry the parwal first: Add the parwal halves cut-side down. Fry on medium-high heat for 4-5 minutes, turning occasionally, until the cut sides are lightly golden and the skins are slightly blistered. Remove with a slotted spoon and set aside on a plate.
10. Fry the onion: To the same oil add the sliced onion. Stir-fry for 6-7 minutes, stirring often, until deep golden brown. Take your time — the onion's sweetness balances the parwal's slight bitterness.
11. Add the garlic: Add the minced garlic. Stir for 1 minute until fragrant. Do not let it burn.
12. Add the dry spices: Sprinkle in 1 tsp turmeric powder, 1 tsp red chilli powder and 1 tsp coriander powder. Stir for 30 seconds — the masala will deepen to a beautiful rust-red colour.
13. Return the parwal to the pan: Tip the fried parwal back into the spiced onion. Stir gently to coat every piece. Add salt to taste — about 3/4 tsp.
14. Add water and cover: Pour in 1/4 cup water — just enough to create steam, not enough to boil. Cover the pan with a tight-fitting lid. Reduce heat to low.
15. Cook gently: Cook for 12-15 minutes, lifting the lid every 4-5 minutes for a gentle stir and to check water levels. Add 2 tbsp more water if it dries out completely. The parwal is done when a fork goes through the flesh easily but the pieces still hold their shape.
16. Dry out the moisture: Once tender, remove the lid. Increase heat to medium and stir-fry gently for 2-3 minutes to evaporate any remaining moisture. Parwal Sabzi is a semi-dry vegetable — the masala should cling to the parwal, not pool at the bottom of the pan.
17. Garnish and serve: Switch off heat. Sprinkle 2 tbsp finely chopped fresh coriander over the top. Serve hot with hot rotis, paratha or alongside dal and steamed rice for a complete Bihari meal.