Name: Parwal Soft Sabzi
Yield: 4 servings
Ingredients: Pointed gourd (parwal) — 12–14, scraped & quartered (400 g); Potato — 1 small, diced (100 g); Ghee (cow) — 1 tbsp (15 g); Cumin (jeera) — ½ tsp (2 g); Asafoetida (hing) — 1 pinch (0.3 g); Ginger, fresh — 1½ tsp grated (8 g); Turmeric powder — ¼ tsp (1 g); Coriander seed / powder — 1½ tsp powder (3 g); Fennel (saunf) — 1 tsp powder (2 g); Rock salt (sendha namak) — ½ tsp (3 g); Water — scant ½ cup (100 ml); Coriander leaves — 2 tbsp (8 g)

Serves: 4
Portion: 1 katori (≈120 g)
Time: Cook 25 min
Texture: Soft
Season: Spring–summerMay
Dosha: Vata
Pitta
Kapha
Light, Pitta-pacifying

Ingredients

What you need

Custom servings

Ingredients for 4 servings
Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Pointed gourd (parwal)	12–14, scraped & quartered	400 g	2000 g
Potato	1 small, diced	100 g	500 g
Ghee (cow)	1 tbsp	15 g	75 g
Cumin (jeera)	½ tsp	2 g	10 g
Asafoetida (hing)	1 pinch	0.3 g	1.5 g
Ginger, fresh	1½ tsp grated	8 g	40 g
Turmeric powder	¼ tsp	1 g	5 g
Coriander seed / powder	1½ tsp powder	3 g	15 g
Fennel (saunf)	1 tsp powder	2 g	10 g
Rock salt (sendha namak)	½ tsp	3 g	15 g
Water	scant ½ cup	100 ml	500 ml
Coriander leaves	2 tbsp	8 g	40 g

Method

How to cook it

Step 1: Scrape parwal lightly, trim ends, quarter; remove mature seeds.
Step 2: Heat ghee; add cumin, hing, ginger.
Step 3: Add parwal, potato, turmeric, coriander and fennel powders, salt; toss 2 minutes.
Step 4: Add water; cover and cook on low 15 minutes until soft.
Step 5: Garnish with coriander.