“Parwal” is known as “pointed gourd” in English. It is a great source of Vitamin A and C.
Here I am making a dry vegetable preparation with parwal and aloo (potatoes). We can prepare verities of dishes made with parwal. Mainly we get this vegetable in North and East India especially in the states of Assam, Bengal, Orissa etc. I remember when I was in Shillong, Mom used to prepare parwal sabzi and paratha on angithi, which had a different taste compare to when prepared in normal gas stove. Oh angithi! To survive with cold in Shillong we need to have one angithi at home ;-).
Back to the recipe, I have used minimum ingredients to prepare the dish, but if you wish can also coriander powder and fennel powder. I like to keep it simple so, I just used turmeric powder and red chili powder.
Prep time : 10 minutes
Cooking time : 15 minutes
Total time : 25 minutes
Servings : 3
Category : Side dish
Cuisine : North Indian
200 Gms Parwal
1 Large potato
1 Medium sized onion
2-3 Green chilies
4-5 Garlic cloves
1 Teaspoon mustard seeds
1/2 Teaspoon turmeric powder
1/2 Teaspoon red chili powder
1 Tablespoon oil
Salt to taste
- Remove the pointed sides of the parwal and scrap the outer skin gently. Wash them thoroughly. Now cut the parwal vertically into two half pieces and cut the parwal into thin, long slices.
- Peel off the potato, wash and cut it into thin slices like parwal.
- Slit green chilies and garlic cloves.
- In a pan heat oil, splutter mustard seeds and curry leaves.
- Add in the onion, green chilies, garlic and salt. Sauté until onions turn translucent.
- Add potatoes and sauté for 2-3 minutes.
- Cook for 2-3 minutes on a low flame, and then add parwal, turmeric powder and red chili powder. Sauté and close the lid cook again for 4-5 minutes or until soft.
- Once cooked remove the lid and keep sautéing until all water evaporates completely. Cook again for 2-3 minutes on medium to high flame.
- Aloo parwal sabzi is ready to serve.