This video is about Pointed gourd grilled recipe.
एक ऐसी चटनी जिसे आप एक बार खाएंगे तो बार बार बनाएंगे
In this video the process of making grilled pointed gourd chutney is described step by step. Enjoy the goodness of green vegetables.
Ingredients:
Pointed Gourd or Parwal 250 gm.
Garlic 10-12 pc
Green Chili 2-4 pc.
Salt 1 tsp.
Mustard oil 1 tsp.
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Extra Information:
Pointed gourd, is a vine plant in the family Cucurbitaceae, similar to cucumber and squash, though unlike those it is perennial. It is a dioecious (male and female plants) vine (creeper) plant with heart-shaped leaves (cordate) and is grown on a trellis. The fruits are green with white or no stripes. Size can vary from small and round to thick and long - 2 to 6 inches (5 to 15 cm). It thrives well under a hot to moderately warm and humid climate. The plant remains dormant during the winter season and prefers a fertile, well-drained sandy loam soil due to its susceptibility to water-logging.
in India, it is called parval or green potato. It is widely cultivated in the eastern and some northern parts of India, particularly in North eastern Andhra, Odisha, Bengal, Assam, Bihar, and Uttar Pradesh. It is used as an ingredient for soup, stew, curry, sweet, or eaten fried and as potoler dorma or dolma (dolma) with fish, roe or meat stuffing. Parval is also used to make Kalonji, a deep fried cuisine filled with spices.
Pointed gourd is a good source of vitamins and minerals. It is a good source of carbohydrates, vitamin A, and vitamin C. It also contains major nutrients and trace elements (magnesium, potassium, copper, sulfur, and chlorine) which are needed in small quantities, for playing essential roles in human physiology. 9.0 mg Mg, 2.6 mg Na, 83.0 mg K, 1.1 mg Cu and 17 mg S per 100 g edible part.
Topic covered:
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