Dry Aloo Parwal Ki Sabji

wellhealthorganic.com Parwal Ki Sabji: This recipe yields a delightful dry dish with a slight tanginess, featuring potatoes, pointed gourd (parwal), and a blend of aromatic spices and herbs.

Parwal Ki Sabji

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Cuisine: North Indian, Punjabi
• Course: Side Dish
• Diet: Vegan
• Difficulty Level: Moderate

Ingredients:

1. 250 grams parwal or pointed gourd
2. 2 medium potatoes
3. 3 tablespoons oil (mustard, sunflower, or peanut)
4. ¼ teaspoon cumin seeds
5. 1 pinch asafoetida (hing)
6. 1 green chili, chopped
7. ¼ teaspoon turmeric powder
8. ¼ teaspoon red chili powder
9. ¼ teaspoon coriander powder
10. Salt, as required
11. ¼ teaspoon garam masala
12. ½ teaspoon dry mango powder (amchur powder)
13. 1 to 2 tablespoons chopped coriander leaves

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Instructions:

Preparation:

1. Rinse the parwal thoroughly in water and drain. Set aside.
2. Peel the parwal, optionally scrape off the skin, and slice into halves. Remove seeds and pith if they’re mature and large.
3. Slice each half into three or four parts.
4. Rinse, peel, and slice the potatoes into wedges.

Cooking:

1. Warm up 3 tablespoons of oil in a sturdy skillet or kadai.
2. Reduce heat and add cumin seeds and asafoetida. Let the cumin seeds splutter.
3. Add the sliced parwal and potatoes. Mix well with the oil.
4. Stir and sauté until both parwal and potatoes are halfway cooked on low to medium-low flame.
5. Add chopped green chili, turmeric powder, red chili powder, coriander powder, and salt. Mix well.
6. Continue sautéing until the parwal and aloo become golden from the sides and are well cooked.
7. Finally, add garam masala powder, dry mango powder, and chopped coriander leaves. Mix well.

Serving:

• Serve hot or warm with chapatis, parathas, or phulka. It can also be packed for a tiffin box.

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Notes:

• For a spicier version, increase the amount of red chili powder and garam masala.
• Mustard oil is traditionally used, but peanut or sunflower oil can also be used.
• Stir at intervals for even cooking.
• Do not cover the pan while cooking.
• Opt for a pan with a thick bottom to prevent scorching and ensure uniform cooking.
• Green chilies can be omitted if desired.
• Garnish with coriander leaves if preferred.
• Recipe can be doubled if needed.