Parwal Sabji (Parwal Aloo)
Parwal ki sabji or aloo parwal is an easy homestyle north indian vegetarian dish made with pointed ridge gourd, potatoes and few indian spices.
Ingredients
- 350 g parwal /parval pointed ridge gourd
- 1 large potato (~200g)
- 3 tablespoon mustard oil
- ½ teaspoon cumin seeds
- ¼ teaspoon hing asafoetida
- ½ teaspoon turmeric powder
- ¾ teaspoon red chilli powder (hot), adjust to taste
- ½ teaspoon coriander powder
- ½ teaspoon black pepepr powder
- ¾ teaspoon salt adjust to taste
- ½ teaspoon garam masala
- ¼ - ½ teaspoon amchur (dry mango powder) adjust to taste , or us elemon juice
- 2 tablespoon cilantro leaves to garnish
Instructions
- Thoroughly wash the parwal. Using a sharp knife, cut off and discard the pointed ends. If the parwal are fresh and bright dark green, I don't peel off the skins. If I see that the skins are pale green or yellow and bruised, using a peeler, peel off the skin.
- Lengthwise, cut the parwal in half. If you can cut the seeds easily using a knife, they are soft. If the seeds feel hard, scoop them out. Slice each half vertically into thin strips.
- Peel, halve and cut potato in a similar fashion. Make sure to keep the size of parwal and potato similar. Keep potatoes soaked in water until ready to use.
- In a cooking pan, heat up the mustard oil until slightly smoky on medium heat. Reduce the heat to low. Wait for a minute or so and temper the hot oil with cumin seeds. Let crackle. Also add the hing.
- Next, on low heat (or take off the pan off stove if needed), add red chilli powder, turmeric and corinader powder. Fry the powdered spices in oil for 20-30 seconds taking care not to burn. If needed add a splash of water.
- Now, introduce the potatoes. Sprinkle ¼ teaspoon salt. We will first cook the poatoes for 3-4 minutes to give them a head start since they take slightly longer than parwal to cook. Fry the poatoes with spices stirring them often.
- Ater 3-4 minutes, add the sliced parwal. Sprinkle black pepper powder and salt. Stir to coat the parwal in spices. Fry without covering for 2 minutes or so. You will see that the color of parwal is getting deep green. Add a splash of water (2-4 tablespoon) and then cover the pan. Tip - Keep in mind that parwal wont release a lot of water, so check 1-2 times in between to make sure that parwal are not sticking.
- Let the sabji for 8-12 minutes or until both parwal and aloo are tender. I don't prefer mushy or overly soft vegetables so please adjust the coking times as needed.
- Finish the sabji with garam masala and amchur powder. Bump up the heat and bhuno (fry) for 2 minutes on high heat. Garnish with chopped cilantro leaves. Serve!
Notes
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- You can skip potatoes if you wish.
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- If you do not have amchur, use some lemon juice instead.
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- Adjust the spice levels according to your personal preference.
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- This sabji starts changing taste and texture after 2-3 days. You can store it refrigetaed and finish the leftovers in that time frame.
- You can use the same recipe to make kundru (ivy gourd).
Nutrition
Calories: 185kcalCarbohydrates: 20gProtein: 3gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 451mgPotassium: 459mgFiber: 2gSugar: 1gVitamin A: 131IUVitamin C: 23mgCalcium: 35mgIron: 1mg
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