Parval ki sabji – Discover the excellence of this achari aloo parval recipe – one that will undoubtedly make you a fan. The dry combination of potatoes and pointed gourd, known as aloo parval, is artfully cooked with onions, tomatoes, and achari masala. Its enticing flavor makes it an impeccable side dish to accompany rotis, pooris, and parathas for any meal – be it breakfast, lunch, or dinner.
Detailed view of the delectable aloo parval sabzi served on a pristine white oval plate. Parval, referred to in English as the pointed gourd, holds a special place in my kitchen. Its tantalizing taste has made it a staple on our weekly menu – primarily because of my deep affection for this vegetable.
Personally, I find the combination of this aloo parval sabzi with dal chawal and papad an absolutely divine gastronomic experience.
The versatility of parwal delights me as it can be prepared in numerous ways. Be it a spicy parval curry or a simple yet flavorful bhujia, it never fails to impress. Even in non-vegetarian dishes, parval pairs wonderfully with meats like mutton or beef.
As I abstain from consuming beef, I prefer to pair it with mutton. The harmonious blend of mutton and parval promises a culinary experience akin to heaven. If you’re a meat-lover, I’d highly recommend you try it out.
Unfortunately, parval often gets sidelined during meal times, but it’s worth noting that it’s a powerhouse of nutrition. Packed with crucial vitamins and minerals, it’s a healthy choice for any meal. Even if it’s not your favorite, consider adding it in smaller portions to your meals.
The parwal recipe I’m about to share is certain to win you over.
Let’s dive into this recipe, shall we? Here comes the wonderfully tangy and spicy achari aloo parval ki sabzi prepared with basic yet potent spices.
What is Aloo Parval?
The Aloo Parval stir-fry is a breezy culinary affair that delivers a tantalizing side dish in a flash. This recipe is another testament to the delight of quick stir-fried vegetables, seamlessly blending simplicity and swift preparation. Expect to be savoring this dish in under 15 minutes.
Parval, or the pointed gourd, thrives in the warmth of summer, generously offering its bounty during this season. This vegetable is a powerhouse of nutrition. You can choose to spotlight the parwal solely, allowing its unique flavor to shine in a simple fry, or pair it with potatoes for a more familiar taste. Potatoes, being the versatile companions they are to myriad vegetables, effortlessly elevate the flavor profile of the dish. Besides, children harbor a special affection for potatoes, which ensures that they readily embrace any dish where potatoes make a starring appearance.
For more similar recipes, take a look at my Parval Masala and Doi Potol recipes.
In my approach to preparing parval, I prefer to retain the outer skin of the vegetable. Its thin, edible layer adds a subtle crunch to the stir-fry, complementing the softer interior. However, if you’re not a fan of the skin, you’re welcome to peel it off.
Overview of ingredients
Here is a concise overview of the key ingredients in this parval ki sabji:
- Parval (Pointed Gourd): The star of this recipe, offering a unique taste and packed with beneficial nutrients such as vitamin A, vitamin C, and fiber.
- Potatoes: Act as a hearty base for the dish, lending a comforting familiarity to the palate while providing essential nutrients like vitamin C, potassium, and fiber.
- Onion: Infuses the dish with its characteristic flavor, also adding a dose of antioxidants and nutrients like vitamin C and folate.
- Garlic Pods: Lend a pungent kick to the dish, packed with health-boosting compounds and known for their antioxidant properties.
- Green Chillies: Add a splash of spice and color to the dish while offering benefits like vitamin C and metabolism-boosting capsaicin.
- Cumin Seeds and Powder: Bring a warming, earthy aroma and taste, rich in antioxidants and aiding digestion.
- Coriander Powder and Leaves: Provide a fragrant, citrusy flavor while also offering a wealth of antioxidants and digestive benefits.
- Red Chilli Powder: Gives the dish a spicy note and a beautiful color, containing capsaicin which is known for its metabolism-boosting properties.
- Turmeric Powder: Adds a vibrant hue and mild, earthy flavor, famous for its anti-inflammatory and antioxidant properties.
- Garam Masala: Infuses the dish with a blend of warm, aromatic spices, enhancing its depth and complexity.
- Asafoetida (Hing): Lends a unique aroma and flavor to the dish, and is known for its digestive benefits.
- Aamchur (Dry Mango Powder): Provides a tangy kick, complementing the spiciness and adding a distinct flavor dimension.
- Refined or Mustard Oil: Used for cooking the dish, these oils each contribute a distinct taste while also providing essential fatty acids.
Frequently asked questions
My parval (pointed gourd) turns out too soft and mushy. How can I avoid this?
Parval can become mushy if it’s overcooked. Make sure to monitor the cooking time carefully. Additionally, keeping the skin on, as suggested in the recipe, can help maintain a bit of crunch and prevent the parval from becoming overly soft.
I am not able to get the right balance of spices in my aloo parval sabzi. Any tips?
Spices in Indian cooking can often require a bit of adjustment based on personal preference. Start by using the suggested amounts in the recipe, then adjust according to your taste. Remember, it’s easier to add more spice later on, but it’s difficult to balance out if you add too much at once.
I don’t like the taste of asafoetida (hing). Can I exclude it from the recipe?
Absolutely, the asafoetida adds a specific flavor, but if it’s not to your liking, feel free to leave it out. However, it does contribute to the authentic taste of the dish, so you might want to use it in minimal quantity.
My sabzi ends up being too dry. What can I do to make it more moist?
If your sabzi is too dry, you might need to add a little more oil during the sautéing process. Also, ensure you’re not overcooking the vegetables, as this can cause them to lose their moisture. If the dish still feels dry, adding a splash of water can help keep the sabzi moist.
Print
Parval ki sabji
- Total Time: 20 min
- Diet: Vegan
Description
Savor the magic of Indian cuisine with our Achari Aloo Parwal recipe, a delightful stir-fry combining the unique taste of parwal with hearty potatoes and a dance of aromatic spices. Whether served alongside rotis or as a side dish with your main meal, this recipe promises to bring a burst of flavors to your dining table.
Ingredients
3 tbsp Refined oil/ Mustard oil
2 Green Chillies, cut into slits
1 Onion
2 tsp Coriander Powder
1 tsp Red Chilli Powder
1 tsp Cumin seeds
1/4 tsp Hing (Asafoetida)
3–4 Garlic Pods
1 tbsp Coriander leaves, finely chopped
5 Parwal (Pointed Gourd), sliced
2 medium Potatoes, peeled
1 tsp Cumin Powder
1/2 tsp Garam Masala (optional)
1/2 tsp Turmeric Powder
1/2 tsp Aamchur (Dry Mango Powder)
Instructions
- Begin by warming the oil in a pan over medium heat. As the oil reaches the optimal temperature, introduce the cumin seeds. Allow them a moment to bask in the heat until they start to splutter, releasing their aromatic compounds and infusing the oil with a warm, earthy fragrance.
- Next, usher in the garlic and green chillies. As they hit the hot oil, they’ll start to sizzle, their spicy, pungent essences melding with the toasty aroma of the cumin seeds.
- Now it’s time for the sliced onions to join the ensemble. Let them sauté for a minute, just enough to soften and release their natural sweetness. There’s no need to aim for a caramel hue; we want to retain a bit of their crunch for textural contrast.
- The parwal steps into the spotlight next. Sliced and ready, add them into the pan and elevate the heat to high. Allow them to sauté for a good 3-4 minutes, stirring occasionally to ensure even cooking and prevent any sticking.
- Then, introduce the potato wedges. Season them with salt, stirring gently to ensure every piece gets its fair share. Cover the pan and let everything simmer on medium to low heat for about 5 minutes, or until both the parwal and potatoes have reached the desired tenderness.
- The time has come for our chorus of dry spices. Sprinkle them over the vegetables and continue to sauté for another 2-3 minutes on medium heat. This allows the spices to toast slightly, intensifying their flavors and ensuring they permeate the vegetables thoroughly.
- Finally, switch off the heat and stir in the chopped cilantro leaves. Their fresh, citrusy flavor adds a final layer of complexity to the dish.
- Serve your aromatic Achari Aloo Parwal hot, alongside soft roti or chapati, or as a hearty accompaniment to a comforting bowl of dal rice. This is Indian home cooking at its finest, ready to grace your table. Enjoy!
Notes
-
Adjusting Spices: The amount of spices mentioned in the recipe provides a medium level of heat, which is suitable for most palates. However, if you prefer your dishes spicier, feel free to adjust the quantity of red chilli powder and green chillies.
-
Choice of Oil: The recipe can be prepared with either refined or mustard oil based on your preference. Mustard oil adds a distinct flavor to the dish, but if it’s not to your liking or unavailable, refined oil works just as well.
-
Preparation of Parwal: While this recipe suggests not peeling the parwal, you can choose to do so if you find the skin too rough. Peeling the parwal will also result in a softer texture in the final dish. However, keep in mind that the skin of the parwal contains a significant amount of the vegetable’s nutrients.
- Prep Time: 10 min
- Cook Time: 10 min
- Method: Roast
- Cuisine: Indian
Nutrition
- Serving Size: 1
- Calories: 200kcal
- Sugar: 4g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Achari Aloo Parwal recipe, Indian cuisine, vegetarian stir-fry, pointed gourd, parwal dishes, Indian potato recipes, aromatic spices, cumin seeds, green chillies, Indian side dish, traditional Indian cooking, aamchur, garam masala, asafoetida, hing in recipes, coriander leaves, turmeric powder, red chilli powder, cooking with mustard oil, chapati accompaniment, Dal rice side dish, nutritious Indian vegetables, healthy vegetarian dishes, Indian home cooking, authentic Indian recipe.
our Achari Aloo Parval recipe presents a delightful exploration of traditional Indian flavors. This delectable dish, with its medley of potatoes and parval enriched by a fragrant mix of spices, is a testament to the richness of Indian cuisine. The recipe is designed for simplicity without compromising on taste, making it ideal for both weekday meals and special occasions.
The dish serves not just as an appetizing side dish to complement roti or dal rice, but also as a healthy inclusion to your diet with its nutritious vegetables and well-balanced spices. Remember, the key to a perfect Achari Aloo Parval is the balance of flavors, and this recipe does just that by combining the unique taste of parval and potatoes with the earthy tones of Indian spices.
Enjoy this enticing journey of flavors, and let the authentic taste of this Indian stir-fry captivate your palate. Whether you are a lover of Indian food or venturing into this cuisine for the first time, this Achari Aloo Parval recipe is sure to win hearts at your dining table. Happy cooking!
