We at #Blogging Marathon try to bring to you a variety, a variety in our various marathons.
This one is no different, aptly called “#Buffet on Table “ this week our quest is to bring you different combos from in India.
Parwal or parval or patal or potol or pointed gourd so many names for such a small vegetable. We get this vegetable for a short period and when we do get it I rarely buy it.
My association with these veggies, disliked veggies tinda and parwal was when I was a child and my mom used to make it in Nagpur and Akola. Then Akola was small town, now I believe a city. But I digress …
This parwal or parval or patal or potol or pointed gourd veggie is a very simple stir fry veggie which is called bhujia in UP it’s a dry vegetable.
Its made in mustard oil but since we do not enjoy the smell I made in regular rice bran oil I use. If you enjoy mustard oil please make in mustard oil. Also I have used the green garlic paste that Vaishali had given when we met in February 2015. I had stir fried it and stored it in the freezer and forgotten all about it till today. In case you cannot get green garlic use regular garlic. Again the quantity of garlic you use is your judgement. I use a bit too much.
This vegetable is a side dish with dal chawal lunch or an accompaniment to roti or paratha.
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