Parval Pickle/Parval Achar Recipe

If you are bored of having mango and lemon pickles and want to try something different then do prepare Parval pickle.

Earlier we have prepared  Stuffed Parwal and Parwal Sweet. Parval Pickle is also very tasty, so let us make this pickle.

हिन्दी में पढिये - Parval Pickle/Parval Achar Recipe

- Ingredients for  Parval Pickle

• Paval (Pointed gourd) - 300 grams
• Mustard oil - 2 tbsp
• Heeng(asafoetida) - 1 to 2 pinch
• Turmeric powder - 1 tsp
• Yellow mustard - 1 tbsp
• Saunff(fennel) - 1 tbsp
• Methi seeds - 2 tsp
• Amchur(mango) powder -1/2 tsp

- 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. As soon as the water comes to boil put the pieces of pointed gourds in boiling water. 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.

Place the pieces of Pointed gourds on a clean cotton cloth in the sun to dry. Pointed gourds will be ready for the pickle after drying in the sun for 4-5 hours.

Clean yellow mustard, Methi seeds, Saunff 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 container and keep aside for 3-4 days. Parval(pointed gourds) Pickle is ready and can be eaten up to 1 week.