Comments on: Parval ~ a Pictorial

by: Sameera

Sat, 17 Nov 2007 05:06:12 +0000

I made the parval curry following your recipe. It came out exactly like shown in the picture. Also, it tasted very good. We had it with rotis and loved the meal.
Thanks Indira!

by: lakshmi

Tue, 13 Nov 2007 17:27:05 +0000

I figured that she’s the same person (with a changed name) who flicked a picture from our blog a while back - her mail id nausheennaz@gmail.com

Thanks very much Lakshmi!
I will contact her.
- Indira

by: shalini

Thu, 08 Nov 2007 18:34:58 +0000

Hi Indira,

I always wondered what this veg was n wanted to try it. was very excited when i saw it in ur site. but i can see the recipe on the site. would u plz post this recipe plz.

~Shalini

by: Deepa

Thu, 08 Nov 2007 00:26:23 +0000

I have a pack of Parval in my freezer and I didn’t know what to do with it. This looks yummy and I will definitely try it.

Where is the recipe for this dish? I couldn’t find it.

by: lakshmi

Fri, 02 Nov 2007 10:15:29 +0000

Indira, I found your Kalakand here

Kalakand is apparently also Qalakand :head crash:

Thanks very much Lakshmi.
This qalakand person is not only shameless, she is also operateing her blog in a very conniving manner. There is no comment or contact option. No way I can let her know about her stealing ways.
- Indira

by: Indira

Thu, 01 Nov 2007 23:37:06 +0000

Pot(t)al is the Telugu name for it. Very rare in our part of Andhra and this vegetable even though looks like dondakaya (kovakkai, Tindora), it tastes much better. It has tiny pearl like white, round seeds and when cooked to crisp, the soft seeds turn to crunchy like popcorn. Very tasty.
I came across this vegetable (fresh ones) only three times in all these years of my US life. The fresh ones are very rare, and they usually priced high. I bought them at pound for 5 dollars, if you can believe that:), and they sell fast. These tiny veggies have a very loyal fan base around here.
Hope I answered your questions.:)

Hi Prithi: I rarely plan ahead. My cooking is mostly based on seasonal produce, what’s available in the market. I tend to shop at places where the produce is fresh and at low price. Depending on the vegetables I have, I plan menu for that day, and cook. Then take photos, edit, compose recipe and publish. It’s really a time consuming process but I enjoy it. Anything and everything for Mahanandi.:)

Vineela: Avunu, nenu kuda modata alage anukunnanu. Kaani evi inka ruchiga unnayi kada.
Green squash, ikkada click cheyandi. Edite budamkaya or nakka dosakaya. Chaala baguntundi. Meeru cheppinatlu kura chesi chutaanu.
Vineela, Chaala sarlu mee gurunchi anukonedanni. Chaala santhoshamuga vunnadi meeru tirigi blogging vacchi nandulu.

by: sreelu

Thu, 01 Nov 2007 22:56:22 +0000

Indira maku frozen dorukutai, I have rarely seen fresh parval. I love this veggie

by: Madhu

Thu, 01 Nov 2007 22:44:45 +0000

Yes, this vegetable is called ‘Pottal’ in telugu. We do get the fresh ones, once in a while. I normally use the frozen ones, they are good too.

by: VegeYum

Thu, 01 Nov 2007 22:18:12 +0000

I am not familiar with this vegetable or with tinda. I am disappointed that i cant get them here.

by: Madhuri

Thu, 01 Nov 2007 20:47:10 +0000

This vegetable is eaten regularly in North India. It is found in Gujarati and Bengali dishes. I have tasted this first time in 2000 in Guntur. My mother used to make a fry just like in Indira’s recipe without the Garlic. We used to carry kilos and kilos of these to our relatives in Hyd at that time:-) That was eight years back. This vegetable which was called ‘potals’ or ‘potols’ might be available in other places too in Andhra now.

Thanks Indira for reminding the crunchy deliciousness (kammadanam) of this vegetable. I will buy the frozen parval here and fry it.