When I was twenty, I proudly proclaimed that ‘I am a carnivore’. I hated anything that looked green. In my mind, all vegetables are boring and tasteless. But the reality was that I hadn’t really tried many different kinds!
When, time compelled…I started exploring many vegetables. My gateway vegetable was Ivy Gourd and Bitter Melon. I kept cooking these vegetables for three long years (until I graduated from HCU). So, when I migrated to U.S, it wasn’t tough after all…my attitude has completely changed. I happily cooked broccoli, bok choy. asparagus, squash…brussel’s sprouts. Did I tell brussel’s sprouts? Huh… now, that’s a real challenge.
If you are wondering, why am I talking like Buddhist priest all the sudden? I just happen to spot these great looking parwal in the International stores. And…couldn’t help but recall my past blues for this vegetable. I even cursed the mess cook back in those days for repeatedly cooking the same vegetable! Anyway…
So, here is my humble attempt. The recipe is damn too simple. But ‘taste’…I bet, you’ll repeat this in a week. Its so very delish. Check it out and lemme know. Bye for now.
- 1 pound parwal (Large Ivy Gourd)
- salt to taste
- 1/2 turmeric powder
- 1 tsp chili powder
- 5 garlic cloves, with skin – crushed
- mustard oil for stir-frying
- 1/2 tsp cumin seeds
- In a wide wok, heat oil. Add cumin seeds and wait until it pops and splutters.
- Add sliced vegetables, salt and turmeric. Cover and cook for few minutes.
- When the vegetable is half the way done, remove the lid. Add chili powder and stir-fry over high heat.
- Once it gets well-roasted and oil shows up on the sides, remove from heat.
- Serve to go with your meals. Enjoy as a side dish.