Aloo Parwal ki Sookhi subzi
Quick and easy potato and parwal subzi
Servings: 5 person
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.