Aloo Parwal Dry: A Tasty Blend of Potatoes and Pointed Gourd – A Classic Indian Side Dish

Prep Time: 10 minutes

Cook time:  20 minutes

Total time: 30 minutes

Serving – 3

ALOO PARWAL DRY

This is a Punjabi recipe made with potatoes (aloo) and pointed gourd (Parwal). It is a dry side dish which is very tasty and goes well with chapatis.

Ingredients: 

Pointed gourd /Parwal- 250 gms.

Potatoes/ Aloo- 2 medium sized

Mustard oil- 3 tbsp.

Cumin seeds/ Jeera- ¼ tsp.

Hing/ Asafoetida- a pinch

Green chilli- 1- 2 finely chopped

Turmeric powder- ¼ tsp

Red chilli powder- ¼ tsp.

Coriander powder- ¼ tsp

Garam masala powder- ¼ tsp

Amchur/ Dry mango powder- ½ tsp.

Salt as required

Coriander leaves – little

Preparation Method: Step by Step

• Firstly, wash the parwals in water and then scrape of the skin.
• Slice the parwal into 2 parts
• Remove the seeds  from the centre,
• Cut each part of the parwal into 2 to 3 long slices.
• Then wash and peel of the skin of the potatoes. Cut into slightly thick long slices.
• In a kadai take oil.
• Reduce flame and add cumin seeds and hing. Let the cumin seeds splutter.
• Then add parwal and potatoes along with green chillies.
• Mix well with the oil.
•  Stir and saute on low to medium flame till both parwal and potatoes are half done.
• Add in turmeric powder, red chilli powder, coriander powder and salt. Mix well.
• Saute till the vegetables are cooked well and are golden from sides.
• Lastly, add garam masala powder and amchur powder and coriander leaves. Mix well.
• Aloo parwal dry is ready to serve. Serve with chapatis.

Suggestions:

• Mustard oil is used. Any oil like sunflower oil, groundnut oil can be replaced.
• Keep stirring at regular intervals for uniform cooking.
• Do not cover the kadai while cooking.