Parwal Aloo Sabzi/Pointed Gourd-Potato Stir Fry (No Onion, No Garlic)

Parwal aloo is a simple yet tasty side dish which adds so much more flavor to a simple & humble daily meal of dal, chapati & rice. Parwal is rich in Vitamin A & C along with a good source of trace minerals. It is also known by many names in India-Potol, Kaadu, Potla are few to name.

There are many varieties we can make with parwal like stuffed parwal, parwal-aloo curry. You can cut the parwal in desired shape & size. I prefer cutting aloo-parwal like fries, thinly sliced. When you cut parwal & come across a ripe parwal with yellow inside & hard seeds, scrape the portion out before cooking. This recipe requires very few ingredients along with few spices & quick to make.If you are looking for more side-dishes, do check my recipes of Aloo Baigan Ki Sabzi/Potato-Eggplant Dry Curry (No Onion, No Garlic): Indian Style, Baigan ka Bharta/Spicy Mashed Eggplant-Indian Style, Bhindi Masala/Okra Masala Stir Fry, Bharwan Karela/Stuffed Bitter Gourd Recipe, Aloo Gobhi Sabzi/Potato-Cauliflower with Indian spices, Jeera Aloo/ Spicy Cumin Potatoes. So let’s get started.

Cuisine: Indian

Recipe Type: Side-Dish

Author: Rateka

Prep Time: 5-10 Mins

Cook Time: 25-30 Mins

Serves: 2-3

INGREDIENTS:

Parwal/Pointed Gourd: 7-8 medium-sized
Aloo/Potato: 2, medium-sized
Green Chili: 1, finely chopped
Mustard Oil: 1 tbsp (Or any cooking oil)
Heeng/Asafeotida: A generous pinch
Cumin Seeds: 1/2 tsp
Coriander Powder: 1 tbsp
Turmeric Powder: 1/2 tsp
Chili Powder: 1/2 tsp
Dry Mango Powder: 1/2 tsp
Garam Masala Powder: 1/4 tsp
Chopped Cilantro Leaves: 1 tbsp

METHOD:

Wash & wipe the parwal. Cut both the ends of parwal & slice into thin long slices.
Peel & wash the potatoes, slice the potatoes also thin, long slices.
In a deep bottomed pan, add mustard oil, once hot & slightly smoky, add heeng, cumin seeds, green chili & let them crackle.
Add sliced parwal, aloo, turmeric powder, salt, coriander powder. Stir it well, make sure that the spice mix coats the vegetables well enough.
Cover the pan with the lid & cook on medium hot flame for about 10-15 mins. Stir 4-5 times in between.
Open the lid, once the parwal & potatoes are soft enough, add dry mango powder, garam masala powder & cook for another 10- 15 mins without the lid.
Garnish with freshly chopped coriander leaves mix well & serve hot with any lentil, chapati or rice.

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