The best achari aloo parwal recipe, you will truly love. Aloo parwal is dry preparation of potatoes and pointed gourd cooked in onion, tomatoes and achari masala. It makes a perfect side dish to serve with rotis, pooris and parathas for breakfast, lunch or dinner.
The English word for parwal is pointed gourd. Parwal is one of my best-loved vegetables. And, it is present consistently in our weekly menu, only for me. Because I love parwal so much!
Personally, I love to eat this aloo parwal sabzi with dal chawal and papad.
I love to cook parwal in any form. Sometimes I make a parwal curry, or even simple plain Bhujia. Parwal makes a great vegetable to cook it with mutton or beef.
As I do not eat beef at all, I always cook it with mutton. Believe me, the combination of mutton and parwal is heaven. If you love eating meat, then do try it yourself.
I know many people who run away from the meal, when they hear that parwal in the lunch or dinner. However, not many people know that parwal is one of the most nutritious vegetable to include in your diet.
It is full essential vitamins and minerals, hence healthy to eat. So, even if you don’t like it, try to include it in your meal even in small amount.
The parwal recipe that I am sharing with you all today, I am sure you will love it.
So let's get through the recipe. Here is the delicious spicy achari aloo parwal ki sabzi and basic spices.
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Aloo Parwal Recipe
- 400 grams Parwal (Pointed Gourd)
- 4 Potatoes (Medium sized)
- 2 tablespoons Mustard Oil
- ½ teaspoon Nigella Seeds (nigella seeds)
- ½ teaspoon Fennel Seeds (fennel seeds)
- 1 Onion (medium sized, foinely chopped)
- 1 Green Chilies (finely chopped)
- 1 Tomato (medium sized, finely sliced)
- ½ teaspoon Turmeric Powder (turmeric powder)
- 1 tablespoon Achari masala
- ¾ teaspoon Dried Mango Powder
- Water as needed
- Salt to taste
- Clean, wash, peel and slice parwal and potatoes vertically. You can also scrape the skin of the parwal.
- In a pressure cooker, heat mustard oil until smoky.
- Reduce the heat to low.
- Add nigella seeds, fennel seeds and allow it to crackle.
- Add onions and fry until just golden brown. Do not burn them.
- Add potatoes, parwal, green chili and sliced tomatoes.
- Saute on high heat for 3 to 4 mins.
- Add turmeric, achari masala, amchoor and mix.
- Sprinkle some water, cover and cook until done.
- Lastly, add salt, mix and cook for another minute.
- Dish out and garnish with fresh coriander leaves.
- Serve hot with pooris or phulkas of parathas of your choice.