Parval Pickle/Parval Achar Recipe
We have already prepared Stuffed Parwal and Parwal Sweet. Pickle prepared with parwal also taste delectable. So. lets make parwal pickle today.
हिन्दी में पढिये - Parval Pickle/Parval Achar Recipe
- Ingredients for Parval Pickle
- Parwal (Pointed gourd) - 300 grams
- Mustard oil - 4 tbsp
- Heeng(asafoetida) - 2 pinch
- Turmeric powder - 1 tsp
- Yellow mustard seeds - 3 tsp
- Saunf (fennel seeds) - 3 tsp
- Salt - 1.5 tsp
- Vinegar - 2 tbsp
- How to make Parval Pickle
Take green, fresh pointed gourds for the pickle. Peel and properly wash the pointed gourds. After water dries up from the gourds cut them into round pieces.
Pour water in a utensil (enough to submerge the pointed gourds) and heat. When water comes to boil put the pieces of pointed gourds into it. Let them boil for 2-3 minutes then drain the water.
Instead of boiling the pointed gourds you can cook them for 2 minutes in the microwave. This makes them soft and there is not much moisture in them when kept to dry.
Keep the pieces of Pointed gourds on a clean cotton cloth in the sun to dry. Within 4-5 hours parwal will dry up and then can be used for making pickle.
Clean yellow mustard, fenugreek seeds, fennel seeds then crush them to make a coarse powder.
Pour oil in a steel utensil and heat sufficiently, add Heeng and turmeric powder to hot oil. Now put the spices to this oil followed by the pieces of pointed gourds and mix them well.
Put the pickle in an air-tight glass or plastic container and keep aside for 3-4 days. Parval(pointed gourds) Pickle is ready and can be eaten up to 2 weeks.
- pickle recipe
- parval pickle
- parval recipe
- parwal pickle recipe
- potol pickle recipe
- til ki barfi
- Peanuts burfi
- Sesame Seeds burfi
- til barfi recipe