Recipe: Parwal Curry Varanasi Style

Parawal (pointed gourd) is know as potol in Bengal, Orissa, Assam. This vegetable is cultivated mainly in Uttar Pradesh, Bihar, Bengal, Orissa and Assam but you will find it over India. This vegetable has many nutrient mineral and vitamins. There are several different dishes of parawal like dry bhaji, spicy curry, stuffed with kalonji etc.

Here I am writing very simple spicy curry of parawal which you can eat with chapatti or rice.


-250 gm Parawal

– Potato 2 medium size

-1 Red tomato big size

-Bay leaves1-2

-Cumin Seed half tea spoon

-Onion 1 medium size

-Green chili 2-3    

-Garlic cloves 7-8

-Ginger 1 inch

-Finely sliced onion 2-3 spoon

-Coriander powder 1 spoon

-Turmeric  powder 1/2 tea spoon

-Garam masala 1 or 1/2 tea spoon

-Cumin seed powder 1/2 tea spoon

-Mustard oil 7-8 spoon (depend upon your cooking)

-Salt to taste

-Green coriander leaves for garnishing


-Wash parawal and cut in small pieces1/2 inch thickness.

-Peel potato, cut in small pieces and wash them. 

-Make paste of onion, garlic, ginger and green chili.

-Make paste of tomato.

-Heat oil in a deep pan.

-Now crackle cumin seeds and bay leaves.

-Add sliced onion and fry then till turned brown.

-Now add paste of onion, garlic, ginger and green chili and fry this masala paste until it turns brown.

-Now add all spices except garam masala and fry this paste until oil gets separated.

-Now add tomato paste, salt to taste and cook till again oil gets separated from this curry masala.

-Add parawal and potato, mix them well and cook it for 2-3 minutes by putting lid on pan.

-Add 2 cup water to it and cook till potato get soft.

-Now add 1/2 tea spoon garam masala powder and cook for another 3 minutes.

-Parawal curry is ready for serve, but garnish it with chopped coriander leaves before serving.

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