Lehsuni Parwal ki Bhujia Recipe is a quick and tasty dish made with parwal (pointed gourd) and garlic. This simple recipe from Bihar is perfect for the summer when parwal is available in the market. (step-by-step-photo-video)
About Lehsuni Parwal ki Bhujia Recipe:
Lehsuni Parwal Bhujia is a tasty dish made with parwal (pointed gourd) and garlic cooked with simple spices. Parwal is a popular vegetable in Bihar because it tastes great and is good for health.
As a child, we often ate Parwal ki sabzi, especially in the summer when parwal was in season. My mother made it often, and the smell of garlic and spices would fill our house, making everyone hungry.
Parwal, also known as a pointed gourd is packed with vitamins and minerals, making it a great addition to any meal. The garlic in this recipe not only adds a strong flavor but also brings in numerous health benefits like boosting immunity and improving heart health.
In Bihar, Parwal ki sabji is loved for its simplicity and taste. The best part is that it doesn’t require fancy ingredients or long cooking hours. I remember my mother preparing Lehsuni Parwal Bhujia on busy weekdays.
It was quick to make and everyone in the family loved it.
Have you ever wondered if you can make a dessert (mithai) from parwal?
News for you, right? Yes, you can make a delicious, mouthwatering mithai out of parwal called Parwal ki Mithai.
You can check out the recipe here. This is a very unique dessert made by stuffing vegetables.
Do try that too it tastes delicious. 🙂
Serving Suggestion:
If you ask me then I would say my favorite way to have this bhujia is plain rice along with lehsuni parwal ki bhujia. But you can serve this Parwal ki sabzi along with hot chapatis, parathas, or poori also.
Storage Suggestion:
Store any leftover Lehsuni Parwal Bhujia in an airtight container in the refrigerator. It stays fresh for up to 2 days. Reheat it in a microwave or on a stovetop before serving.
Pro Tips for Parwal Bhujia Recipe:
Use fresh parwal for the best taste.
Scrape off the outer cover of the parwal. This will reduce the cooking time and make the parwal softer.
Make sure to cook the parwal until it becomes tender but not mushy.
Adjust the amount of garlic according to your preference.
Why You Should Make Parwal ki Bhujia:
Quick and easy to prepare.
Uses simple, readily available ingredients.
Nutritious and healthy.
Perfect for busy weekdays.
Loved by kids and adults alike.
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Basic Ingredients Used to Make this Recipe:
Parwal (Pointed Gourd): The main ingredient, rich in vitamins and minerals.
Garlic (Lehsun): Adds a robust flavor and has numerous health benefits.
Panch Phoran: A mixture of five spices, an important ingredient for this recipe. It brings a nice flavor and aroma to the dish.
Turmeric Powder: Adds color and has anti-inflammatory properties.
Red Chili Powder: I have added chili powder since I love a little spicy food, but you can adjust it to your taste.
Hing (Asafoetida): Adds a unique flavor and aids digestion.
Mustard Oil: Since it’s a Bihari dish, mustard oil is a must for this recipe.
Salt: A very important ingredient.
Lehsuni Parwal Bhujia
Ingredients
- 500 gm parwal/pointed Gourd
- 1 bulb garlic peeled and crushed
- 2 onion thinly sliced
- 1 tsp panch phoran
- 2 tbsp dhaniya powder
- 1 tbsp cumin powder
- 1 tsp chilli powder
- 1 tsp haldi powder
- hing a pinch
- 5-6 tbsp mustard oil
- salt to taste
Instructions
- Scrape off the outer cover of the parwal. This helps reduce the cooking time and makes the parwal softer.
- Cut the parwal into halves first and then, depending on the size, cut it into 4 to 6 pieces.
- Heat 5-6 tablespoons of mustard oil in a kadhai (wok) or a deep pan until it starts to smoke. Mustard oil has a strong flavor and should be heated well before cooking.
- Once the oil is hot, add panch phoran, whole red chilli and a pinch of hing. Let them sizzle for a few seconds until aromatic.
- Now add thinly sliced onions to the pan. Cook them on medium heat until they turn golden brown.
- Add the cut parwal slices to the pan.
- Add turmeric powder and stir well.
- Cook on a medium flame, stirring in between.
- When the parwal is half-cooked, add salt and give it a nice stir. (This is the right time to add salt as the parwal will not release water at this time.)
- In the meanwhile, as the parwal is getting cooked, add coriander powder, cumin powder, and red chili powder to the crushed garlic.
- Add a little water and mix everything well.
- Now add this masala to the parwal and give it a nice mix, ensuring the parwal is evenly coated with the spices.
- Sauté for a couple of minutes until the raw smell of garlic and masala goes away.
- Check whether the parwal is cooked or not.
- If it’s not cooked, cover the pan with a lid and cook the parwal on low to medium heat. Stir occasionally to prevent sticking. Cook until the parwal becomes tender but not mushy.
- Once the parwal is cooked, give it a final stir. Ensure all the spices are well mixed, and the parwal is evenly coated with the masala.
- Serve hot with plain rice and dal. It also goes well with chapatis, parathas, or poori.
Nutrition
Frequently Asked Questions About Parwal ki Bhujia Recipe:
How do I know when the parwal is fully cooked?
The parwal is fully cooked when it becomes tender but not mushy. You should check it by piercing the parwal.
Can I use a different type of oil instead of mustard oil?
Mustard oil gives an authentic flavor to this Bihari dish, but you can use other oils like vegetable oil or sunflower oil if you prefer but the tastes will be different.
Can I prepare the garlic paste in advance?
Yes, you can prepare the garlic paste in advance and store it in the refrigerator for up to a week. But then the freshly peeled and crushed garlic gives the best taste.
Is this dish suitable for vegans?
Yes, Lehsuni Parwal Bhujia is vegan.
Can I use pre-ground spices instead of whole spices?
Yes, you can use pre-ground spices.
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Keep in mind that I link these companies and their products because of their quality and not because of the commission
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