Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Parval ~ a Pictorial

Pretty and Pleasing ~ Parval

Sliced Parval

Parval Cooked to Crisp with Curry Leaves and Garlic

Parval is a beautiful looking vegetable, popular throughout north-India and little seen elsewhere. They are used especially in curry and stews. It has a satisfying soul which makes a filling curry that lifts the spirit. They are little bit hard to find in the United States even at Indian grocery shops, but they are well worth the hunt!


15 to 20 fresh parvals
1 tablespoon peanut oil
10 fresh curry leaves
5 garlic cloves, peeled and thinly sliced lengthwise
Pinch each- cumin and mustard seeds
¼ teaspoon turmeric
½ teaspoon red chilli flakes and salt, or to taste

Rinse parvals under water. Dry them with a kitchen or paper towel. Make a vertical cut in the middle. Then slice each half again into four thin pieces lengthwise.

In a wide skillet, heat peanut oil. Add and toast garlic and curry leaves to pale gold. Next goes the cumin and mustard seeds. When mustard seeds start to pop, add the parval pieces. Mix and cover the skillet. Cook on medium heat for about five to ten minutes. Covering the skillet creates steamy environment that helps to soften the parval. When they start to get tender, remove the lid. Sprinkle turmeric, red chilli flakes and salt. Toss gently and cook for another five minutes, until the parval turn to crisp like shown in the photo above.

Serve right away. Enjoy with rice and dal, or with chapati or dal.

Posted by Indira©Copyrighted in Indian Vegetables, Parval (Wednesday October 31, 2007 at 9:55 pm- permalink)
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