This recipe is a dry, slightly tangy and tasty made with potatoes (aloo), pointed gourd (parwal), spices and herbs. This recipe is easy and quick to prepare and does not take much time. Parwal Sabji is healthy and satisfying meal when served with a side of roti or paratha, papad and pickle. The parwal recipe is similar to other dry veggie dishes with potatoes like aloo gobi, aloo beans. The addition of potato is optional. if you want then you can skip adding it.

Ingredients

Parwal (pointed gourds)

Potatoes

Cumin seed

Asafoetida (hing)

Green Chili

Turmeric Powder

Red Chili Powder

Salt

Coriander Powder

Garam Masala

Dry Mango Powder (amchur powder)

Instructions

1. Rinse parwal very well in water. Then peel the skin of the parwal. You can also lightly scrape the skin of parwal.
2. Slice the parwal into two parts. There will be seeds and pith in the parwal. Remove the seeds along with the pith.
3. Now slice each of the half in three or four parts.
4. Rinse, peel and slice potatoes in wedges.
5. Heat 3 tablespoons oil in a pan or kadai. Add 1/4 teaspoon cumin seeds and a pinch of asafoetida (hing). Let the cumin seeds splutter on low heat.
6. Then add the sliced parwal and potatoes. stir and mix well with the oil.
7. Stir and sauté till both potatoes and parwal are half done on low to medium-low heat.
8. Add 1 green chili.
9. Now, add the following spices:
   • 1/4 teaspoon turmeric powder
   • 1/4 teaspoon red chili powder
   • 1/4 teaspoon coriander powder
   • salt as required

10. Mix very well and sauté. Keep stirring at regular intervals so that the veggies are evenly cooked.

11. Sauté till the parwal and aloo become golden and are cooked well.

12. Lastly, add 1/4 teaspoon garam masala, 1/2 teaspoon dry mango powder (amchur powder) and chopped coriander leaves.

13. Stir and mix very well.

14. Serve parwal sabji hot with chapatis or paratha.

Enjoy and let us know know in the comments below. Happy Cooking!