- Submitted by Dahlia
(Potato Pointed Gourd Curry, Aloo Potol Dalna)
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Parwal is a vegetable that looks very much like Ivygourd or Kovakkai. It is not common in South India. I already shared a Dry Parwal Sabzi that is my absolute favourite. Today I am sharing another curry that is commonly made in North Indian states of Bihar, U.P., West Bengal and Odisha. It is Aloo Parwal ki Sabzi or the Pointed Gourd Potato Curry.
This Aloo Parwal Sabzi was shared by my neighbour and friend, who is basically from Odisha. It goes well with chapathis. So below is the recipe that she shared with me.
Recipe For Aloo Parwal Sabzi
Preparation Time: 15 minutes
Cooking Time: 30 minutes
- Potatoes - 2 (cut into cubes)
- Parwal (Pointed Gourd) - 6-8
- Onion - 1 medium (diced)
- Tomato - 2 medium (pureed)
- Ginger garlic paste - 1 tsp
- Red chili powder - as needed (1-2 tsp)
- Coriander powder - 1/2 tsp
- Garam Masala Powder - 1/4 tsp
- Turmeric (haldi) powder - 1/4 tsp
- Curd - 2-3 tbsp
- Salt - as needed
- Oil - 2 tbsp
- Cumin Seeds - 1/2 tsp
- Peel the poatatoes, wash it and cut into cubes. Trim the edges of the pointed gourd and scrape the skin. Cut into big pieces.
- Heat oil in a pan and pop some cumin seeds. Add onions and sauté until it turns pink.
- Heat oil in a pan and fry the potatoes until they are partially cooked. Remove them.
- Add the parwal pieces, fry them and remove them out.
- In the same pan, splutter your cumin seeds. Add chopped onion and saute till it turns golden brown.
- Add the ginger garlic paste and turmeric powder. Fry for a minute.
- Add the tomato puree and cook for few minutes.
- Now add the red chili powder, coriander powder and curd.
- Add fried potatoes, parwal and salt. Toss gently for few minutes until everything blends well. Add about 1 cup of water.
- Cook on medium flame for around 10 minutes. Finally add garam masala powder and switch off. Tasty curry is ready to serve.
Serving Aloo Parwal ki Sabzi
- Serve hot with chapatti, luchi or rice and dal.
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