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Parwal Aloo ki Sabzi
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5 from 2 votes

Parwal Aloo ki Sabzi

An easy dry vegetable preparation to accompany any Indian Meal!
Prep Time8 minutes
Cook Time12 minutes
Total Time20 minutes
Course: Side
Cuisine: Indian
Keyword: Aloo, Parwal, sabzi, sookhi sabzi
Servings: 4 peope
Calories: 122kcal
Author: Sonal Gupta @ simplyvegetarian777

Equipment

  • Measuring Spoons, Measuring Cups, Stirring Spoon,
  • Chopping board and knife
  • Kitchen Spatula
  • Saute Pan with lid

Ingredients

Ingredients

  • 8 Parwal / Pointed Gourd medium size
  • 2 Potato medium size

Oil & Spices

  • 1 tbsp Mustard oil or cooking oil of your choice
  • 1 pinch Asafetida
  • 1/2 tsp Cumin seeds
  • 1 tbsp Coriander powder
  • 1 tsp Fennel powder optional
  • 1/2 tsp Turmeric
  • 1/2 tsp Red chili powder
  • 1 tsp or to taste Salt

Instructions

Preparing the Vegetables

  • Make sure that the Parwal and Potatoes are of the similar size.
  • Wash and wipe all the Parwal or pointed gourd. Wash and peel the potatoes.
  • Slice the Parwal into thin long slices. Slice the potatoes also into thin long slices.
  • Potato and Parwal slices should be of similar length and thickness.
  • Set aside.

Heat mustard oil in a heavy bottom pan. Smoke the oil and then reduce the flame to medium. It is very important to smoke the mustard oil before use g it in cooking.

  • Add asafetida/hing, cumin seeds, turmeric, coriander powder, fennel powder, red chili powder and salt to it. Stir all the spices in mustard oil for few seconds on low flame. Do not burn the spices.
  • Add the sliced potatoes and Parwal/Pointed Gourd to the spices. Stir it well. Make sure that the spice mix coats the vegetables well enough.
  • Now increase the flame to medium hot. Sprinkle 1 tbsp of water. Cover and cook for about 6-7 minutes. Stir 2-3 times in between. Steaming the vegetables under covered lid is important. It is to make sure that the vegetable gets cooked from inside, in case there is any over ripe or hard piece of Vegatable. It softens the potatoes also.
  • Open the lid after 6-7 minutes. Check if the potatoes are cooked with a fork prick. They should be soft. Now cook the mix of potato and Parwal in open flame over medium heat. Cook for about another 5-6 minutes till the Vegatable becomes crisp. Keep sauteeing in between.
  • Switch off the flame. Serve it warm with your meal or any lentils and rice or chapati.

Notes

Fennel powder is optional but it adds to the flavor. If you noticed that I mentioned 2 steps in preparing of this sabzi - first is steaming in covered pan and then crisping them in open pan, then it is required for many Indian dry vegetable preparations. It is to make sure that firstly the vegetable is cooked from inside and second step is to add the texture and flavor to any sabzi. Many people make their sabzi over crisp to the extent of over browning them. I do not recommend that since the nutritional value of the Vegatable is reduced and it develops more carbon particles which are harmful for health.

Nutrition

Serving: 4people | Calories: 122kcal | Carbohydrates: 20g | Protein: 3g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 109mg | Potassium: 490mg | Fiber: 3g | Sugar: 1g | Vitamin A: 81IU | Vitamin C: 21mg | Calcium: 33mg | Iron: 1mg