Parval ki sabji
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.
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.
- 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)
- 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!
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 2g10%
- Sodium 200mg9%
- Total Carbohydrate 26g9%
- Dietary Fiber 5g20%
- Sugars 4g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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.
