The pointed gourd, also known as parwal, is available all year round at vegetable markets but is rarely found in our shopping carts. Regrettably, parwal is one of the less well-known Indian vegetables, despite the fact that it tastes great and is very nourishing. We therefore made the decision to treat parwal fairly today. Parwal is known to be beneficial for weight loss and digestion because it is low in calories and rich in a variety of vitamins, minerals, and antioxidants. You should, in our opinion, give this vegetable an opportunity to wow and surprise you.
The fairly mild flavour of parwal and its tender flesh make it a great for absorbing the flavours of other ingredients and seasonings. You can turn this vegetable into some delectable dinners if you have the correct recipes in your pocket. As it is said, anything will taste better if you add aloo to it. There are many recipes with aloo in them, but you should also include this one. When cooked together with a variety of spices, parwal and potatoes form a fantastic Indian sabzi.
Ingredients:
- 250 grams parwal or pointed gourd
- 2 medium potatoes
- 3 tablespoons oil
- ¼ teaspoon cumin seeds (jeera)
- 1 pinch asafoetida (hing)
- 1 green chilli - chopped
- ¼ teaspoon turmeric powder (haldi)
- ¼ teaspoon red chilli powder
- ¼ teaspoon Coriander Powder
- salt as required
- ¼ teaspoon Garam Masala
- ½ teaspoon dry mango powder
- 1 to 2 tablespoons chopped coriander leaves
Instructions to make Aloo Parwal:
- First, thoroughly rinse the parwal in water. Drain the water, then set it aside
- After that, peel the parwal's skin, even a mild scratch will remove the skin
- Cut the parwal into two pieces
- The parwal will contain seeds and pith, remove the seeds and the pith if they are mature and huge, you don't need to remove the parwal seeds and the pith if the seeds are small and delicate
- Next, cut each half into three or four pieces
- Peel, rinse, and cut two medium potatoes into wedges
- In a large pan or kadai, heat 3 teaspoons of oil
- Reduce the heat and add 1/4 teaspoon cumin seeds and 1 pinch asafoetida (hing). Splutter the cumin seeds
- Then add the parwal slices and potatoes
- Mix them thoroughly with the oil
- On a low to medium temperature, stir and sauté until the potatoes and parwal are both halfway cooked
- Add one green chilli next (chopped)
- Next, add 1/4 teaspoon each of red chilli powder, turmeric powder, and necessary salt.
- Add 1/4 teaspoon of the dried coriander
- Continue to sauté both vegetables while mixing thoroughly
- Cook the parwal and aloo until they are thoroughly cooked and start to turn golden on the edges
- For uniform cooking, stir the aloo parwal sabzi occasionally, use a thick, heavy-bottomed pan or kadai to prevent the vegetables from burning
- Add 1 to 2 tablespoons of finely chopped coriander leaves, 14 teaspoon garam masala powder, and 1/2 teaspoon dried mango powder (amchur powder) last
- Mix thoroughly
Serve chapatis or parathas with hot or warm aloo parwal sabzi.