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Parwal, jo ki angrezi mein “Pointed Gourd” ke naam se jaana jaata hai, Bharat mein prachur roop se paya jaane wala sabzi hai. Iski latton ki shakhaon mein anek chhote-chhote aur kantile phal ubhar kar aate hain. Parwal ki sabzi Bharatiya rasoi mein ek mahatvapurna sthan rakhti hai. Iska swad aur aushadhiya gun ise logo ke dil mein lokpriy banate hain.
Parwal ka rasoi mein upyog anek tarikon se kiya jaata hai. Iske pakode, bhajiya, sabzi, ya fir curry bana kar khaye ja sakte hain. Iska vistrut roop dekhne mein ek tarah se karela ya torai jaisa dikhta hai, lekin iska swad aur texture alag hai. Parwal ka rasgulla, jise Uttar Pradesh mein prasidh banaya gaya hai, bhi kafi lokpriya hai.
Parwal ek aushadhiya phal bhi hai, jiska upyog dawao mein kiya jaata hai. Ise pachne aur gas ko dur karne ke liye bhi istemal kiya jata hai. Parwal mein vitamin A, vitamin B, vitamin C, calcium, phosphorus, aur iron ki bharpoor matra payi jati hai. Iske sevan se sharir ko poshan milta hai aur khoon ki kami ko dur kiya ja sakta hai.
Parwal ki sabzi banane ke liye, sabse pehle parwal ko ache se dho kar chhilna hota hai. Iske baad use kaat kar isme masalon ka mishran lagaya jata hai. Pyaz, tamatar, hari mirch, haldi, lal mirch, aur namak mila kar parwal ke saath pakaya jata hai. Dhyan rakhein ki parwal pakne ke dauran naram na ho jaye. Jab parwal gal jaye aur masala acche se chipak jaye, tab isme garam masala powder dala jata hai. Isse parwal ki sabzi ka swad aur sugandh aur bhi badh jati hai.
Parwal ki sabzi ko garam roti, paratha, ya chawal ke saath serve kiya ja sakta hai. Iske saath dahi, raita, ya achaar bhi saath mein khaya ja sakta hai. Parwal ka ras kafi thanda hota hai, isliye garmiyon mein iska sevan karne se sharir ko thandak milti hai.
INGRIDIENTS
| Samagri (Parwal recipe Ingredients) |
|---|
| 500 gram parwal (pointed gourd) 2 tamatar (tomatoes), kata hua (chopped) 2 pyaz (onions), kata hua (chopped) 2 hari mirch (green chilies), kata hua (chopped) 1/2 chammach haldi (turmeric powder) 1 chammach lal mirch (red chili powder) 1/2 chammach garam masala powder 1 chammach dhania (coriander) powder Namak (salt) swad anusar (to taste) Tel (oil) pakane ke liye (for cooking) |
| Hindi |
|---|
| Parwal ko dhokar dono sirf se chhil kar aur bich se kaat kar, baareek lambai mein kaat lein. |
| Ek kadhai mein tel garam karein aur usmein pyaz daal kar sone tak bhunein. |
| Bhune hue pyaz mein tamatar, hari mirch, haldi, lal mirch, dhania powder aur namak daal kar mix karein. |
| Jab masala tel chhodne lage aur bhun jaye, tab usmein parwal dalein aur acche se mix karein. |
| Dhimi aanch par dhakkan laga kar parwal ko pakaayein. Dhyan rakhein ki parwal naram na ho jayein. |
| Masala pakane ke liye dhimi aanch par pakayein. |
| Jab parwal gal jaye aur masala acche se chipak jaye, tab garam masala powder daal kar mix karein. |
| Parwal sabzi ko dhakkan laga kar 2-3 minute tak pakaayein. |
| Parwal sabzi tayyar hai! Ise garam roti ya chawal ke saath serve karein aur swadisht bhojan ka anand uthayein. |
Parwal ka sevan karne se pet saaf hota hai aur hazma bhi accha hota hai. Iske sevan se khoon saaf hota hai aur sharir ko urja milti hai. Parwal ke gunon se bharpur hone ke karan ise dil ki bimariyon se bachane ke liye bhi istemal kiya jata hai.
In conclusion, parwal ek aushadhiya phal hai jo rasoi mein swadisht bhojan banane ke sath-sath aushadhi ke roop mein bhi istemal kiya jata hai. Iski sabzi banakar khane se poshan milta hai aur sharir ko sahi matra mein vitamins aur minerals milti hai. Parwal ka sevan karne se sharir ko thandak milti hai aur pet saaf hota hai. Iska prachur upyog aur lokpriyta Bharatiya bhojan mein iska mahatva darshata hai.
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