Aloo Parwal Recipe
This parwal sabzi is delicious dry preparation of potatoes and pointed gourd cooked in pickling spices. It makes a perfect side dish to serve with rotis, pooris and parathas for breakfast, lunch or dinner.
Servings: 6
Calories: 151kcal
Ingredients
- 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
Instructions
- 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.
Notes
You can also make this sabzi in pressure if in crunch of time.
Modify the chilies to suit to your taste.
I love to cook narwal in mustard oil, but you can cook it in regular vegetable oil as well.
Nutrition
Calories: 151kcal | Carbohydrates: 22g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Sodium: 43mg | Potassium: 717mg | Fiber: 4g | Sugar: 2g | Vitamin A: 171IU | Vitamin C: 41mg | Calcium: 71mg | Iron: 6mg