Friday, October 30, 2015

Parwal aur Aloo ke Sookhi Subzi

Parwal aur Aloo ke Sookhi Subzi, is a variation of the Parwal aur Aloo ki sabzi which I had posted some time ago. This is a dry preparation and goes well with chapatis and Paratha, serves as a great option for packed lunch too.

Parwal Aloo ke Sookhi Subzi


Parwal / Potol /Pointed Gourd - 5-6 medium size
Potato - 2 medium
Onion, sliced - 1 medium
Garlic, grated - 1 teaspoon
Coriander powder - 1 tablespoon
Cumin Powder - 1 teaspoon
Red chilli powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Paanch phoran - 1 teaspoon
Whole dry red chilli - 1piece
Salt to taste
Mustard oil - 2 tablespoon


Wash and trim both ends of the parwal, scrape the waxy skin and slit it lengthwise into two. Discard the seeds if they are hard and slice them diagonally into approximately 1 cm thick. Wash and peal the potatoes, slit lengthwise into 2, slice them horizontally approximately 1 cm thick. Peal and finely slice the onion.

Heat mustard oil in a kadhai, add Paanch phoran and broken red chillies. Once the spices start popping add the sliced onion and fry for 2-3 minutes and add the grated garlic, mix well and fry for a couple of minutes or until the raw smell of garlic is gone.

Add the chopped Parwal and Aloo, mix well and fry for 2-3 minutes add the dry masalas (coriander, cumin, red chili and turmeric powders) mix well and fry for 2-3 minutes.

Add salt, mix well, soon you will notice that the vegetables start to release water cover and cook for 2-3 minutes.

Open lid and check and stir the vegetables to ensure that they are not sticking to the bottom of the kadhai, if needed add a tablespoon or two of water and cover and cook for another 5-7 minutes or until the vegetables are well done.. Don't forget to check at regular intervals. 

Once the vegetables have cooked thru turn off the flame. Serve garma garam Parwal aur Aloo ke Sookhi Subzi, with chapatis or parathas.


I prefer to use mustard oil for this recipe as it gives an authentic flavor to the recipe however you could replace it with any other cooking oil.
I have slightly scraped the parwal just to remove the outer shiny coat, these days most vegetables are sprayed with a variety of chemicals and colour which is not safe. Scraping the vegetable helps us avoid consuming these harmful elements and also maintains the crispness of the parwal.

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