Monday, 7 May 2012

Aloo Parwal (Potato with Pointed Gourd)

aloo parwal curry

Aloo parwal ki sabzi is also known as aloo potol in Orissa. Parwal is one of the lesser known vegetables of India but we cook it regularly. I had an earlier blog post of bharwa parwal or stuffed parwal. Parwal is both delicious as well as nutritious being green vegetable.
Recipe of aloo parwal ki sabzi
200 gms parwal (pointed gourd/parval/parmal/potol)
2 big potatoes (aloo) - peeled and cubed
2 tomatoes
1 onion
1 inch piece ginger
3-4 cloves garlic (optional)
Salt to taste
1/2 tsp turmeric powder
1/2 tsp red chilli powder
3/4 tsp coriander powder
1/4 tsp garam masala powder
1 tbsp oil
1/2 tsp cumin seeds
A pinch of hing (asafoetida)
scraped parwal
chopped aloo parwal

1. Scrape parwal using a knife (not peel), removing tips and tail. Wash and slit vertically from 1 side so as to remove any hard seeds. If there are no hard seeds, then chop the whole parval.
2. Grind onion, tomatoes, ginger, and garlic to a paste.
3. Heat oil in a pressure cooker and add cumin seeds. When they change color, add hing. Add onion-tomato paste and all the spices and salt.
4. Cook till oil begins to separate from the masala. Add aloo parwal and 2 cups of water.
5. Cook to 4 whistles. Open the lid of cooker when pressure drops down naturally. Take out aloo parwal ki sabzi in a serving bowl and serve hot as a side with any Indian bread.

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