Hi Mamta, I was recently introduced to this vegetable and tried it this evening. To my amazement my family enjoyed it tremendously including my 13 year old boys, who tried it this evening for the first time.

I tried to search for a recipe but no luck, so I did my own thing:

Top and tail the palpal and cut into quarters

Heat oil in a pan and add 1 tbsp black mustard seeds

As soon as they finish popping add 1 sliced onion and brown lightly

add 3 flakes of grated garlic and 1 sliced green chilli

add the pappal and fry for a good 5 min

next add

2 tsp turmeric

1 tbsp ground coriander powder

1 tsp kala namak (black salt)

3 ripe red chopped tomatoes

Give all this a good mix, then cover and simmer gently 10 min

Remove lid and add fresh chopped coriander leaves

MAGIC!!

This recipe sounds lovely to me Liza. In my part of India, Parwal and Tindora are two different vegetables, though very similar looking. I know people often mix them up.

Parwal has a slightly tougher skin and pointed ends (http://www.spicesofindia.co.uk/acatalog/Fresh-Parwal-Parval-Patola.html), while tindora (http://www.nandyala.org/mahanandi/archives/category/indian-vegetables/dondakayatindora/) has tender skin and slightly rounded ends. The recipes given here are not too different from yours, take a look;

Parwal and aloo Bhaji 1

Parwal and aloo Bhaji 2

Tindora Bhaji 1

Tindora Bhaji 2

Best wishes

Mamta

Sorry, the link for the websites does not take you to the right page. You go to Mahanandi site, then search for parwal and Tindora pictures.

Mamta

PS I made Parwal bhaji yesterday, I love it with plain parathas.