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.
