Parval Recipe With Aloo

Published On July 26, 2017
In Article
By Subhadra Arya
0 comments

Prep Time
15 minutes
Cook Time
15 minutes
Difficulty Level
Intermediate

Ingredients

Parwal/ pointed gourd - 200 grams
Potatoes/ aloo - 2
Oil/ tel to deep fry and temper
Salt/ namak as per taste
Turmeric/ haldi powder - 1/2 teaspoon
Red chilli/ mirch powder as preffered
Coriander/ dhaniya powder - 1 teaspoon
Cumin seeds/ jeera - 1/2 teaspoon
Hing/ asafoetida - 1/4 teaspoon
Bay leaf/ tej patta - 1-2
Garam masala - 1/2 teaspoon
Wheat flour/ atta - 1 teaspoon
Ginger garlic paste/ adarak lehsun - 1 teaspoon
Tomato/ tamatar puree - 2 tablespoons
Long slit green chilli/ hari mirch - 1

Instructions

Peel the parwal leaving the skin in between. Cut into desired shapes. Peel the potatoes and cut into cubes.
Mix parwal and potatoes in a bowl add a bit of salt and turmeric powder. Coat properly.
Heat oil in a kadhai. You can deep fry them until the parwal changes color and potatoes are golden brown. Keep aside.
Heat oil in a pan on medium flame. Add heeng, jeera, bay leaves and ginger garlic paste. Mix well.
Add tomato puree, green chilies and all spices. Mix well and then add some water. Cook till water evaporates and oil oozes out.
Now add the fried parwal and potatoes. Mix well and add salt to it. Add required amount of water.
When it starts boiling, mix wheat flour in some water and add to the gravy. Cook till the gravy thickens a bit and the potatoes are tender.
Add garam masala in the end and serve it with rice or phulkas.
Tasty 'Parval Recipe With Aloo' is ready to be served!

Servings : 3
Ready in : 30 minutes
Special Category : Healthy Food
Recipe Type : Dinner, Lunch

No comments yet.

Subhadra Arya

My life revolves around my family and am passionate about cooking and well being of my dear ones.Born and brought up in various states living in picturesque Rajasthan .