Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, parwal aloo sabzi (pointed gourd potato dry vegetable). It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Parwal Aloo Sabzi (Pointed Gourd Potato Dry Vegetable) is one of the most well liked of current trending meals on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Parwal Aloo Sabzi (Pointed Gourd Potato Dry Vegetable) is something which I’ve loved my whole life.
Let us get back to Parwal Aloo ki Sabzi. Parwal is called Pointed Gourd and belongs to the family of cucumber and squash. The fruit is green with white or no stripes on it.
To get started with this recipe, we must prepare a few components. You can cook parwal aloo sabzi (pointed gourd potato dry vegetable) using 14 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Parwal Aloo Sabzi (Pointed Gourd Potato Dry Vegetable):
- Prepare 250 gms Parwal
- Get 2 Potato or Aloo (chopped) medium
- Get 2 tbsp Mustard oil
- Prepare 1/2 tsp Mustard seeds or Rai
- Make ready 1/2 tsp Turmeric
- Take 1/4 tsp Red chilli powder
- Prepare 1 tsp Coriander powder
- Take 1 tsp Sabzi masala
- Prepare 2 Onion medium (chopped in thin slices)
- Get 2 Finely chopped garlic
- Get 2 tbsp Finely chopped ginger
- Prepare 1 Finely chopped green chilli
- Take 1/4 cup Finely chopped coriander leaves
- Prepare to taste Salt
Parwal is a vegetable that looks very much like Ivygourd or Kovakkai. It is not common in South India. I already shared a Dry Parwal Sabzi that is my absolute favourite. Today I am sharing another curry that is commonly made in North Indian states of Bihar, U.
Instructions to make Parwal Aloo Sabzi (Pointed Gourd Potato Dry Vegetable):
- Wash and peel parwal. Chopped peeled parwal in lengthwise and keep it aside. Heat mustard oil in a pan over medium heat and add mustard seeds or rai. Allow them to sizzle. Add onions and fry till translucent. Now add the ginger, garlic and fry till the raw flavor is gone.
- Now add chopped potatoes or aloo with turmeric, coriander powder, sabzi masala, red chilli powder, salt and mix well. Cook on medium-low flame till potatoes are done (covered) for 5 minutes. Check and stir occasionally.
- After 5 minutes add sliced parwal and cook uncovered for 10 minutes on medium-high flame stir occasionally. Garnish with coriander leaves and serve hot with parathas.
It is Aloo Parwal ki Sabzi or the Pointed Gourd Potato Curry. Aloo Parwal Sabzi, Aloo Potol Dalna -Parwal is a seasonal vegetable and is available during summers till monsoon season. Aloo Parwal/Pointed Gourd/patal/potol is mainly used in North and East India specially in the states of Orissa and Bengal. This parval vegetable is easy to digest so recommended for the patients with weak digestion,constipation, jaundice and is specially good for stomach. For the Parwal ki masaledaar sabji, you will need Parwal or Potol or Pointed Gourd which is initially sauted and then cooked in a Poppy Seed Mustard gravy.
So that’s going to wrap it up with this exceptional food parwal aloo sabzi (pointed gourd potato dry vegetable) recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
