|aloo parwal ki sukhi sabzi|
Today I cooked aloo parwal ki sukhi sabzi with phulkas and it really tasted yum. Parwal or pointed gourd is more famous in Bengal and Orrisa side of
. They call this sabzi aloo potol. India
Recipe of aloo parwal ki sabzi
200 gms parwal (pointed gourd/parmal/parval/potol)
2 big potatoes- peeled
1/2 tsp turmeric powder
1/2 tsp red chilli powder (cayenne pepper)
Salt to taste
3/4 tsp coriander powder
1/2 tsp amchoor (dried mango powder)
1/2 tsp cumin seeds (jeera)
A pinch of hing (asafoetida)
1 tbsp oil
1. Scrape parwal with a knife and wash (do not remove the peel). Cut each parwal lengthwise into 4 pieces. Similarly cut potatoes into fingers.
2. Heat oil in a pan or a kadhai/wok. Add cumin seeds and when they change color, add hing.
3. Add aloo, parwal, salt and all the spices except amchoor. Give it a good mix. Turn the heat to low and cook covered. Stir occasionally.
4. Cook till parwal gets tender. Turn off the heat and mix in amchoor. Serve aloo parwal ki sabzi with roti or paratha.