Serving: 2 |Type: Veg-Side dish

Ingredients:

Seasoning:

Method:

1. Take the parval scrap the skin(not peel),then cut lengthwise and keep it aside.
2. Take the potato peel the skin, then cut lengthwise like parval and keep it aside.
3. Pound green chili and garlic like coarse and keep it aside.
4. Take a pan heat with oil add seasoning fry without burning.
5. Now add onion, both vegetables salt and turmeric sauté for 3 to 5 minutes.
6. Now add green chili garlic paste, cumin powder, coriander powder and chili powder.
7. Mix well sauté for another 5 minutes, cover with lid on medium flame.
8. Then add sugar and coriander leaves mix well then turn off the stove.
9. Serve with rice or roti.

Note:

•            Parwal or Patol
• Also called pointed gourd, these small, oval gourds are about 4 to 5 inches long, plump in the middle, taper at each end, and have dark and pale green stripes that run the gourd’s length. They form vine that needs support and performs well in tropical climate with full sunlight. This perennial vine produces fruit that contains carbohydrates, vitamin A, vitamin C and trace elements magnesium, potassium, sulphur, chlorine and copper, which are essential micronutrients for our bodies. It is used to treat diabetes in Ayurveda. Traditionally the plant is propagated by cuttings, which increases risk of diseased plants. Some companies like Sun Agrigenetics produce this plant through tissue culture