Lehsuni Parwal Bhujia

Lehsuni Parwal Bhujia is a traditional Bihari dish made with parwal (pointed gourd) and garlic. It's quick to make and full of flavor, making it perfect for busy families looking for a healthy side dish recipe.

Course Side Dish

Cuisine Indian

Keyword parwal ki bhujia recipe

Prep Time 15

Cook Time 25

Total Time 40

Calories 879kcal

Author Puja

Equipment

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