Aloo Parwal ki Sookhi subzi
Quick and easy potato and parwal subzi
Prep Time8 minutes mins
Cook Time15 minutes mins
Total Time23 minutes mins
Course: Dry curry, Side Dish
Cuisine: North Indian Cuisine, Satvik Food
Keyword: aloo parval sabzi, parval
Servings: 5 person
Author: Anjana Chaturvedi
- 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
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
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.