Parval ki Bhujiya: Simply Served Pointed Gourd

This recipe pays homage to parval, a gourd popular in the eastern states of India. Whenever we make a trip to Bihar, we come back loaded with parval ^[1] by the bagful – we could buy this elsewhere too, sure, but the quality we find in Bihar is unmatched.

If you do get hold of parval glistening green on the outside, seeds and flesh tender and firm – count yourself blessed and make parval ki bhujiya this way. This recipe lets the gourd take the spotlight – no dousing in spices, no other vegetables added to the mix.

You Need:

• Parval (pointed gourd) – 250 grams
• Fenugreek seeds (methi) – 1/2 teaspoon
• Mustard oil – 1 tablespoon
• Salt to taste

How To Make Parval Ki Bhujiya:

Slice the parval lengthwise into halves (if using smaller-sized parval) or quarters.

In a skillet or kadhai, heat a tablespoon of mustard oil.

When the oil is hot, set heat to low and add fenugreek seeds. As soon as the seeds turn dark, add the sliced parval.

Stew the parval on low heat, covered, for 7-8 minutes, turning once or twice in between for even cooking.

Sprinkle salt to taste, mix well.

Continue to cook covered for another 4-5 minutes, or till the parval has softened to your liking.

Parval ki bhujiya is ready.

Serve as a side dish with chapatis/rice, dal and curry.

Meal below (clockwise from right): cabbage potato peas curry, chapatis, parval ki bhujiya, mooli leaf saag, fresh tomato slices.

Notes:

[1] Besides parval, our luggage on the trip back from Bihar would typically hold sattu, chura and, during the summers, Malda aam.

[2] A few more bhujiya recipes for you to try out: