Parwal/Patal Besan Fry - Pointed Gourd

Someone who isn't very enthusiastic about spending a lot of time in kitchen after a long day at work, I appreciate all the quick recipes my mom taught me. The Patal besan fry is one such dish. The best part of it is, because of its softness, it can be taken with both rice and roti. This can also serve as a quick side dish during an elaborate dinner.


Patal/Parwal/Pointed Gourd - Washed and cut in the middle to allow stuffing.
Besan - One cup
Jeera - 1 tbsp
Asafoetida - a pinch
Red chilli powder


  1. Mix all except patal in a bowl. Add oil in it and keep mixing till it is stays together. 
  2. Stuff the mixture along the split in the patal.
  3. Heat a generous helping of oil in a container.
  4. Once hot, add the stuffed patals in the oil and let it cook.
  5. Once the patals are start getting brown, sprinkle the rest of the mixture on top of it and mix.
  6. Cook covered. Sprinkle water occasionally and cook covered till the patals are soft.
  7. Serve hot with chapati or rice.


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