Well before cooking this amazing dish I was unaware about the taste.I heard this dish from my grandmother which she never tried but tasted once in her young hood 🙂

Now  its one of my best recipe among all parwal/pointed gourd dishes.

For preparing achari parwal you need to first select matured parwals. They are giving very good taste. Scrape slightly to remove the hard skin of all parwals .Cut both the ends of parwal. Cut into length wise into two and chop into small pieces.Each parwal has 8 pieces or 7 pieces.Rinse them and keep them dry.

Fry pointed gourd in 1 tbsp of hot oil till light brown over medium flame.Fry parwal  into batch wise so that they fry well and cook well.Discard fried parwals in a paper towel.

Meanwhile fry all the spices for pickle masala until a nice aroma comes out.It will take less than one minute.Don’t deep roast else it tastes bitter after blending it.

Grind all spices to fine powder.You can use traditional tool mortar and pestle to crush it fine powder.Keep it in a bowl and cover it.

In another pan heat 3 to 4 tsp oil,add fennel seeds,when it starts to splutter add chopped onion,red chili,turmeric powder and fry it till onions are translucence.

add chopped tomatoes and a spoon of jaggery,half of prepared pickle masala. coriander powder. Fry till tomatoes are get soft.

Now add prepared paste and saute until raw smell goes off.


Add fried parwal and fry them..


Add rest of the pickle masala and stir fry over medium flame for 1 minuet. Add 1/2 cup of water and cook for another 2 to 3 minutes.If you would like to have gravy you can add little more water.Off the gas.

In a small pan heat 2 tsp oil and temper all spices and pour it over the parwal. Its ready now to serve hot.


Yield:-4 persons

Prep time:-15 mins

Total(prep + cook ) time:-30 mins

things we need to prepare..

  • 7 to 8 parwal/pointed gourds
  • 2 tomatoes (medium)
  • 2 onions
  • ground paste(small ginger piece,8 to 9 garlic pods,2 to 3 cloves,1 tsp chopped onion)
  • 1/4 tsp fennel seeds
  • 1/2 tsp turmeric powder
  •  1 tsp red chili powder
  • 1 tsp jaggery

Preparation pickle masala..

  • 1 tsp fennel seeds
  • 1 tsp mustard seeds
  • 1 tsp fenugreek seeds
  • 1 tsp nigella seeds(black cumin)

fry all the masala on pan until nice aroma comes out.cool it and blend  to fine powder.


  • 1/4 th tsp fennel seeds
  • 1/4 th tsp fenugreek seeds
  • 1/4 th tsp onion seeds
  • 3 to 4 green chilies
  • pinch of hing


Scarp slightly all the pointed gourds to remove its hard skin.Cut them  lengthwise into small pieces .Rinse and dry them.

Mean while roast all the ingredients for pickle masala and blend to fine powder.

In a shallow pan or wok heat oil and fry all the pointed gourd batch wise till light brown.keep them in a paper towel.

In another pan heat 3 to 4 tsp oil and splutter fennel seeds.Add onions,turmeric,chili powder and fry till onions are get translucence.

Add chopped tomatoes,jaggery,coriander powder ,half of pickle masala and fry till tomatoes are get soft..

Now add prepared paste and saute until raw smell goes off.

Pour fried parwals and rest of the pickle masala. Stir it for 1 minute

Add 1/2 cup of water and salt.Combine all well. Cook over medium flame for 2 to 3 minutes.Off the gas. sprinkle rest of the pickle masala and combine all nicely

Heat 2 tsp oil and temper fennel seeds,fenugreek,onion seeds,green chilies along with hing

Pour it over parwal and lock the aroma.Serve hot with any Rice or roti…

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