Parwal (pointed gourd) was not one of my favourite vegetables when I first moved to Delhi in 1984. As usual, I bought it stoically once every 3 months – just to assuage my guilt that I am not eating seasonal and local. It was only when Hari came into my employ in 1997 that I began to appreciate the taste of this wonderful vegetable. That’s because Bengalis are very familiar with pointed gourd and make it in several different ways – each one more delicious than the next. And I also began to appreciate the crunch that comes along with the seeds of the vegetable. Since then, there is not a week when I do not consume this vegetable. But invariably in a thick gravy that Hari often makes. Having seen several posts in one of my food groups about pointed gourd fry (of course, fried in oil), I decided to explore a ‘fried’ version without using oil. And stumbled upon this wonderful Bihari recipe. An absolute delight!

Ingredients
15 medium or large sized pointed gourds
1 tsp cumin seeds (sabut jeera, jeeragam)
A pinch of turmeric powder (haldi, manjal podi)
1 tbsp Kashmiri chili (bright red, but not hot)
1 tbsp coriander powder (dhania powder, kothamalli podi)
1/2 tbsp cumin powder (jeera powder, jeeraga podi)
1 tbsp ginger-garlic paste
1 tsp lemon juice
Salt to taste
1 tbsp coriander leaves to garnish
Method
Wash and dry the pointed gourds
Cut them lengthwise, into 2 pieces
Set aside
Heat a wok and add cumin seeds
When they begin to splutter, add the ginger-garlic paste and sauté till the raw smell evaporates
Add the pointed gourd, a little salt and turmeric powder, cumin powder and coriander powder
Mix well
Cover and cook till half done (about 6-7 minutes on medium flame), stirring occasionally
Remove the lid and cook for 3-4 more minutes to evaporate the water released by the pointed gourd
Pour lemon juice and adjust salt
Remove from flame and garnish with coriander leaves
Serve hot with steamed red/brown rice or Indian flat breads
Enjoy!