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 ailments.
In North India Parwal is is a favourite summer vegetable as it is easily available and reasonably priced during the season.Like all the other vegetables there are few versions and methods of making parval ki sabzi but In U.P this is mainly made in the form of dry curry/bhujia but some prefer to make it in a simple thin soupy gravy.
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.
This is my version of making Bengali Aloo Parwal dalna/Rasa with a slight North Indian twist.Hope you all will enjoy this .
Parwal / parval is a also a favorite vegetable at my in laws place,though my children don’t like it much but my husband loved this vegetable in all forms.I have also posted the recipes of making
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
Aloo Parwal ki Subzi
Ingredients
- 3 medium Potatoes / Aloo
- 8 medium Pointed Gourd / Parwal
- 2.5 tbsp Yogurt / Dahi
- 1/2 tsp Turmeric Powder / Haldi Powder
- 1 tsp Red Chilli powder / Laal mirch powder
- 1/4 tsp Garam Masala Powder
- 1 tsp Coriander Powder / Dhaniya Powder
- 1 tbsp Fresh Coriander / Cilantro / Hara Dhaniya
- 1/3 tsp Sugar / Chini
- Salt / Namak to taste
- 2 cup Water / Paani
Grind Together
- 3 Tomatoes / Tamatar Chopped
- 2 Green Chillies / Hari Mirch Chopped
- 1/2 inch Ginger / Adrak
Tempering
- 2.5 tbsp Mustard Oil / Sarso ka tel *
- 3 Dried Red Chilli, Whole
- 4 Green Cardamom / Hari Elaichi
- 1/3 inch Cinnamon /daalchini
- 1 tsp Cumin Seeds / Sabut Jeera
- 2 Cloves / Lavang
Instructions
- Wash and peel potatoes and chop into medium size pieces.
- Wash and trim both the ends of parwal,slit from the center and chop into thick pieces.
- Grind together tomato,green chilies and ginger and make a smooth paste.
- Heat oil in a pan and deep fry parwal till they shrink in size but remain green in colour.
- Deep fry potatoes till they get half cooked and get a nice golden colour.
- Take 2.5 tbsp oil in a pan and add the tempering ingredients-cumin,green cardamom,cloves and cinnamon.
- When cumin become golden then add the tomato paste and saute for a minute.
- Now add all the dry spices and yogurt and stir fry till oil start separating.
- Add fried aloo and parwal and mix well.
- Now add around 1 cup of water(can add more if you want a thin gravy)
- Cover the pan with a lid and simmer till potato and parwal become soft and gravy thickens.
- Add a pinch of garam masala,sugar and fresh coriander and cook for a minute.
- Serve hot with luchi, paratha or daal- rice.
Notes
1- * You can substitute mustard oil with any cooking oil of your choice,but for the authentic flavour I prefer mustard oil.
2- You may shallow fry the parwals and use boiled potatoes(80%)for a low fat version.
3- No need to peel or scrape parwals otherwise they become soft and mushy and loose the crispiness.
4- water can be added according to the consistency of the curry you want to have .
Nupur Mehra says
Hi Anjana ji, I think this Blog has used your photo for this recipe and also named it as hers..
https://www.swatirecipe.com/recipe/aloo-parwal-ki-sabji/
Talk about audacity!
anjanaskc says
Hi Nupur Thank you so much dear .But Now I have started ignoring this as this is happening often,Even in Video’s people are using pics from other blogs!
How are you,not seen you since long ,hope everything is good
Take care
Subhadra says
Perfect recepi
Ankita says
I made it from your recipe. It’s super awesome i love it and just can’t stop myself from eating more. 👌👌👌
anjanaskc says
Thank You Ankita 🙂
Madhulika says
Have long wanted to access this site.. The recipe is interesting as it combines tomatoes and yoghurt with parwal – a strict ” no – NO ! ” in the cuisine of U.P. Must try it.
Carole from Carole's Chatter says
Hi there, this is great. I hope you bring it over to Food on Friday as part of Pot Luck. Each month there are now 3 different themes plus a Potluck – so you should always be able to share something. If you would like to join in the fun on a regular basis please schedule a reminder for the second Friday of each month (NZ time). Cheers from Carole’s Chatter
anjanaskc says
Hi Carole
will love to join the pot luck !!
Nupur UK-Rasoi says
Ohhh, so you ahve deep fried the parwal first.. Thats why it has retained the colour so well.. Good tip 🙂
Sayantani says
This is almost the same way I cook Parwal but never tried adding yogurt. but looking at this creamy gravy i so want to recreate it just now. looks perfect.
Beena.stephy says
Love it . looks delicious
Shobha Kamath says
I love parwal. The subji looks really delicious. Liked the pics too.