1. 28 May, 2010 06:02:19 AM sughanda

    This recipe in EnglishIf 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.- Ingredients for Parval PicklePaval (Pointed gourd) - 300 gramsMustard oil - 2 tbspHeeng(asafoetida) - 1 to 2 pinchTurmeric powder - 1 tspYellow mustard - 1 tbspSaunff(fennel) - 1 tbspMethi seeds - 2 tspAmchur(mango) powder -1/2 tsp- How to make Parval PickleTake 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.

  2. 28 May, 2010 06:21:27 AM deepa ahuja

    good afternoon mam, mam muzhe aapki website par hamesh kuch n kuch naya sikhne ko milta hai. pls es garmi me ice cream recipes & shakes pls bahaye. thks mam

  3. 17 January, 2012 12:15:03 PM Arif Robbani

    This recipe reads very tasty. I am going to try it today itself

  4. 06 August, 2012 04:15:31 AM Manjit

    man bahut tasty aachar bana hai.

  5. 20 October, 2012 06:58:53 PM Jas

    Achar ko dhup me nhi rkhna kya
    निशा: जस, अचार को धूप में कभी रखा जा सकता है, और उसे चम्मच से चला कर ऊपर नीचे भी कर देना चाहिये, इससे अचार की सैल्प लाइफ बड़ जाती है.

  6. 06 May, 2014 10:33:15 AM piya

    Pls parwal k aur recipe likhiye

  7. 19 June, 2017 09:25:42 PM shashi

    For ten kg pickls of vegatables how much glacial acetic acid is required.
    निशा:शशी जी, 1 किग्रा अचार में 1 छोटी चम्मच एसीटिक एसिड के हिसाब से डाल दें, अचार खराब नहीं होते.