Aloo Parwal Recipe,How To Make Aloo Parwal Ki Sookhi Sabzi

Aloo parwal Ki Sookhi Sabzi- Simple and delicious Potato and pointed gourd stir fry

Aloo Parwal ki sookhi sabzi- parval/potal/ patol is a summer special vegetable its specially used in North and East india .According to Ayurveda parwal is very easy to digest so its considered very good for diabetics, small kids,patients suffering from  jaundice, fever, stomach ailments etc.

Many People often get confused between  tindora and parwal as both looks quite similar by colour and size but are  very different in taste and texture,Parwal have round big seeds which can be consumed if they are tender but if the seeds are hard and black then they should be removed.

There are many recipes to try with parwal,you can stuff them with dry spices and  make  stuffed parval,or add potato and make dry curry . Or make with tomato or yogurt curry with tomato and yogurt,they taste great with any types of preparation.

This Aloo parwal ki subzi is a simple and quick recipes which is perfect to make in summers .

Do Try These Delicious Parwal Recipes this season-

• Bharwa Parwal/ Stuffed Parwal
• Aloo Parwal Rasa
• Aloo Potol-Bengali style
• Parwal Ki Bhujiya

You can also follow me on Pinterest , Facebook ,  Instagram and You Tube for more delicious recipes and updates 

 ★ Have you tried this recipe? Click on the stars ★ in the recipe card to let us know your feedback!  If you tried it then You can also click the recipe pic and share on Instagram with hashtag #maayeka

Print Recipe

5 from 2 votes

Aloo Parwal ki Sookhi subzi

Quick and easy potato and parwal subzi

Prep Time8 mins

Cook Time15 mins

Total Time23 mins

Course: Dry curry, Side Dish

Cuisine: North Indian Cuisine, Satvik Food

Keyword: aloo parval sabzi, parval

Servings: 5 person

Author: Anjana Chaturvedi

Ingredients

• 250 gms Pointed Gourd / Parwal
• 200 gms Potatoes / Aloo 2 medium size
• 1 Tomatoes / Tamatar medium size , finely chopped
• 3 tbsp Cooking Oil
• 3/4 tsp Cumin Seeds / Sabut Jeera
• 1/4 tsp Asafoetida / Hing powder
• 8 Curry Leaves
• 3/4 tsp Turmeric Powder / Haldi Powder
• 1 tsp Red Chilli powder / Laal mirch powder
• 1 tsp Coriander Powder / Dhaniya Powder
• 3/4 tsp Mango Powder / Amchoor Powder
• to taste Salt / Namak
• 2 tbsp Fresh Coriander / Cilantro / Hara Dhaniya chopped

Instructions

• Wash parwal and trim both ends.
• Scrap with a knife and slice lengthwise.
• peel and slice potatoes .
• Heat oil in a heavy and wide pan.
• Add cumin seeds and when it start to crackle add asafoetida.
• Now add turmeric powder and sliced potato and parwals.
• Add salt and mix well.
• Cover the pan with a lid and cook on low heat.
• Stir 2-3 times in between.
• When potato become soft then add chopped tomato and all the spices
• Mix well and then again cover with the lid and cook for about 2 minutes on low heat
• Stir 2 times in between, so it will not stick or burn at the bottom of the pan
• Add chopped coriander and mix.
• Serve with rice or any Indian bread

Notes

NOTE-

1- Scraping parwal is optional ,you can just wash and slice them.

2-Avoid peeling parwal with a potato peeler as removing thick peel make the parwal soft and lumpy after it gets cooked so if you like crisp parwal then just lightly scrape it.

3- In Uttar pradesh we prefer to make dry curry/stir fries in mustard oil but you can also use your preferred oil.

4-Addition of potatoes is optional you can make this stir fry with sliced parwals only .

5- Remove the black or red seeds only ,no need to remove white seeds from parwals.