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

Serves 4Print This Recipe

Ingredients:

1 ½ lbs parwal, peeled and chopped

2 potatoes, chopped into small cubes

2 tbsp. garlic and ginger, minded together

1 tsp. jeera (cumin seeds)

½ tsp. hing (asafetida)

2 tsp. dhaniya powder, heaped

1 tsp. haldi (turmeric powder)

1 tsp. bhuna jeera (roasted cumin powder)

Red chili powder to taste

Salt to taste

Oil

Method:

  • Heat 1 tbsp. oil in a wok or kadai.
  • Add jeera and hing and stir until seeds splutter.
  • Add the garlic and ginger.
  • Add the dhaniya powder, haldi, chili and salt.
  • Sauté for 2 minutes.
  • Add the sliced parwal and potatoes and mix well.
  • Add 1 tsp. of bhuna jeera powder.
  • Cover and cook for about 20 – 25 minutes until the vegetables soften and potatoes are cooked.
  • Adjust seasonings and serve hot with rice or rotis.

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One thought on “Stir Fried Masala Parwal and Aloo (Pointed Gourd with Potatoes)

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