Pointed Gourd is otherwise known as Parwel and we call it as potal (in odiya). Pointed gourd is a must bring vegetable when in season. Except winter, it is available throughout the year.
In odiya cuisine there are a lot of dishes that can be made using parwel, starting from curries & fries to chips. Even people make lot of fasting dishes using it . Parwel can be a part of Dalma, mix veg and besara also. I am planning to share some odiya dishes from now, so lot of parwel recipes are in my list.
As the name suggest Dahi parwel which means parwel in yogurt gravy. The crunchy parwel floated in spicy and slightly tangy gravy. It tastes absolutely delicious with any kind of rice, pulao even with kanika. Dolma is a bong dish which means stuffed parwel. Stuffed parwel can be stir fried or cooked in gravy. Spicy and tangy taste of Dahi parwel makes a perfect match when served with Plain rice, some fries and papad.
Select tender parwel for this gravy. Tender ones taste nice where mature parwel have hard seeds and yellowish colour inside. Scrape the parwels with a help of a knife & not a peeler. The parwel will turn soft not crunchy if upper cover of parwel is removed. So lightly scraping is required.
If you don’t want to make dolma then this recipe can be made with fried parwel only. Simply scrape, fry the parwel with salt and turmeric then use in gravy. Even I am making this gravy with teasle gourd also. Simply scape, cut into slices and fry in oil, then cook like parwel.