Stir Fried Masala Parwal and Aloo (Pointed Gourd with Potatoes)

Parwal is a green vegetable that is indigenous to the Eastern part of India. It is also called pointed gourd or potol. It looks a little like tori/zucchini but has different flavoring and texture. Here is how we cook this vegetable in my mother’s kitchen.

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Nepalese Karela and Alsi ka Achar (Bitter Gourd and Flax)

Nepali cuisine consists of several spicy sides dishes which are eaten with rice and lentils (dal). These are called “achars’ or chutneys and are made with a variety of vegetables. One can use the base recipe for the achar and just vary the vegetable that is used.

Here is a wonderful recipe that Manju makes which comprises of bitter gourd (karela) and is topped with ground roasted flax seeds.

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Sumeet’s Machar Jhol (Bengali Spicy Fish Curry)

Machar jhol is a classic Bengali spicy fish curry flavored with the goodness of mustard. The best way to eat this dish is with plain white rice. Here is a really excellent recipe. You must use a good mustard oil to make this dish as that is what gives it flavor. Generally mustard oil is available at any Indian grocery store.

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Stir Fried Pumpkin Leaves (Sitaphal Patta ka Subzi)

Ever eaten the vine and leaves that the pumpkin grows on? In India this is rather common in the Northern parts and is really delicious and healthy. Here is how we make this dish in my mother’s kitchen.

 

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Nepalese Aloo ka Achar (Potato)

This recipe is another example of the spicy side dishes called “achars” which are prevalent in Nepalese cuisine. This version is eaten over boiled potatoes but one can substitute the potato for any vegetables cooked or raw, such as cucumbers, radish, steamed asparagus – even tofu and so on.

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Masala Stuffed Tinda (Apple Gourd)

Here is another really tasty tinda recipe. This seasonal gourd is available mostly in summer in India and can be found in some Indian grocery stores in New York too.  Here is one of the ways that Surinder – the cook in my parents home in India, makes this vegetable.

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Stir Fried Masala Kundru (Ivy Gourd/Tindora)

Being of Pahari and Punjabi origin, kundru is one of those not so common vegetables which was constantly cooked in our home.

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I’m not sure if this vegetable is available in the Western part of the world. It is also known as ivy gourd, gentleman’s toes, tindora or kovakkai – depending on which part of India you are from.

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