Aalu Parwal ki sabzi

Parwal  or pointed gourd is usually a summer vegetable,  abundantly available in Northern India.  Places near Eastern Gangetic plains like Ballia, Gazipur or Varanasi produce the best in taste parwals according to the locals. Parwal ki mithai is a very popular sweet of this region.

This gravy recipe I learnt from my mother.  It is a delicious recipe to be enjoyed with rice and roti.

Ingredients:

1. Parwal-4

2- Aalu-2

3. Onion-2 for masala, 1 small for tadka

4. Garlic cloves- 3

5. Curd- 2 tbsp.

6. Mustard oil-4 -5 tbsp.

7. Water- 1/2 cup approx.

8. Salt

9. Garam masala ( I make my own with black cardamom,  black peppercorns,  cinnamon stick,  cloves and cumin.

10. Coriander powder-1 tbsp.

11. Red chilli powder-1 tsp.

12. Kashmiri chilli powder-1 tsp.

13. Turmeric powder-1 tsp.

14. Bay leaf -1

Method:

* Scrape the skin of parwals and cut into 2 pieces lengthwise.

* Similarly peel potatoes and cut in the size of parwals. 

* Thinly slice onion for tadka and blend rest with garlic for masala.( also grind whole spices with this masala if you are making fresh like me).

* Heat a pan and add 1 tbsp. Mustard oil. 

* When hot, add a little onion from tadka onion and saute for few seconds. 

* Now add parwals and potatoes. 

* Shallow fry till these develop nice brown spots. 

* Now put a pressure cooker on stove and add mustard oil. ( You can use any oil of your choice).

* When smoky hot,  add bay leaf, now add tadka onions. 

* Saute till they caramalise and add masala with all the dry spices, salt and beaten curd.

* Fry this masala till it leaves oil, add parwal aalu and stir.

* Also add water and close the lid and cook till one whistle. 

Enjoy!

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