Aloo Parwal Sabzi Recipe

aloo-parwal

Parwal also known as pointed gourd is a small, cucumber like vegetable with the skin being very thick and looks like a plumper version of tindora or kundru. I am not sure how many of you are aware of this vegetable but I don’t see too many bloggers blogging about it. Aloo Parwal ki Sabzi vegetable is commonly had in the Eastern India, in states like Bengal, Bihar, Assam and Jharkhand. Personally I love this vegetable for its versatility. It is a healthy vegetable especially for stomach related ailments and its seeds are known to be good for blood. Its crispy and crunchy even after it is cooked.

Ingredients

  • 2 cups pointed gourd, scratched and sliced lengthwise
  • 2 cups peeled potatoes, sliced lengthwise, as you’d do for fries.
  • 2 cups, sliced onions
  • 1 tbsp cumin seeds
  • 1 tsp turmeric powder
  • 2 tsp chilli powder
  • 2 tsp coriander powder
  • 1/2 tsp dried mango powder (amchoor)
  • 1 tsp Kitchen King (optional)
  • Oil for sautéing
  • Salt to taste

Directions for Aloo Parwal Sabzi

  1. Heat oil in a pan, add the potatoes and let it fry for 5-10 mins, till it gets a brownish color.
  2. Remove and drain the excess oil in napkins if required. In the same pan, with the remaining oil add the cumin seeds and let it splutter.
  3. To this add the onions and saute for 5 mins till it becomes pink in color, to this add the parval, the fried potato, and the other spices.
  4. Once the spices are distributed consistently, cover the pan with a lid and let it cook over medium heat
  5. Stir occasionally to ensure that there’s no sticking to the pans.
  6. It will take another 15 mins for the aloo parwal to cook completely.
  7. Remove from heat and serve with dal and rotis.

This is one quick n easy side dish for me, it looks simple but its very tasty. You ought to try it once.

One happy news for me, i have been given the Good Chat Blog Award from Asha of Foodies Hope,(i love to read whats going on in her life in her blog) and was elated delighted, etc etc when she called me a CHATTERBOX, Garg says its not a very good compliment beta, but i feel proud about it, so am happy :).

aloo-parwal-goodchatblog
I feel every blogger speaks out his or her heart out and thats d USP of the food bloggers, so every blog is worth this award.. People like Srivalli, Uma, raaga, Ashaji, Divya, Madhavi, Priyanka, Cham, Purnima.. and many more.. she wish refresh some of your old memories, narrate some of her incidents in such a way that u become a part of it.. i love reading their posts.. but most of them have already received it..
But these two bloggers whose chats i love to read , and i pass on this to them..

Rashmi of DelhiBelle, there are many things coming out in common between us… so i love to check out whats the next thing in common…:),
Gaurav of Gastronomic By Choice, he will have a story to narrate before every post and you could relate to it, read the cheesecake post, the latest one.. when he tells how he finally ended up in the kitchen.. :), or be it his 5 best picks every week.. i like it…ok Gaurav.. its all gals in that pic, just assume these r d blogger ladies chatting about your blog 🙂

Ok this is the 13th day of the marathon and yippie am still going good… here what others have in store..

Sri has an aptly called tangy Chicken Masti ready

The rest i will update soon.. they r sure coming up with some or d other yummies… for a change i am up with a post before them .. 🙂

 
Aloo Parwal Ki Sabzi
Serves 3
Aloo Parwal Sabzi is a dry sabzi commonly made in eastern India as a side for phulkas.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 2 cups pointed gourd, scratched and sliced lengthwise
  2. 2 cups peeled potatoes, sliced lengthwise, as you’d do for fries.
  3. 2 cups, sliced onions
  4. 1 tbsp cumin seeds
  5. 1 tsp turmeric powder
  6. 2 tsp chilli powder
  7. 2 tsp coriander powder
  8. 1/2 tsp dried mango powder (amchoo)
  9. 1 tsp Kitchen King (optional)
  10. Oil for sautéing
  11. Salt to taste
Instructions
  1. 1. Heat oil in a pan, add the potatoes and let it fry for 5-10 mins, till it gets a brownish color.
  2. 2. Remove and drain the excess oil in napkins if required. In the same pan, with the remaining oil add the cumin
  3. seeds and let it splutter.
  4. 3. To this add the onions and saute for 5 mins till it becomes pink in color, to this add the parval, the fried potato,
  5. and the other spices.
  6. 4. Once the spices are distributed consistently, cover the pan with a lid and let it cook over medium heat.
  7. 5. Stir occasionally to ensure that there’s no sticking to the pans.
  8. 6. It will take another 15 mins for it to cook completely.
  9. 7. Remove from heat and serve with dal and rotis.
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