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. When water comes to boil put the pieces of pointed gourds into it. 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.
Keep the pieces of Pointed gourds on a clean cotton cloth in the sun to dry. Within 4-5 hours parwal will dry up and then can be used for making pickle.
Clean yellow mustard, fenugreek seeds, fennel seeds 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 or plastic container and keep aside for 3-4 days. Parval(pointed gourds) Pickle is ready and can be eaten up to 2 weeks.