4.0 from 1 reviews

Aloo Parwal Pointed Gourd Recipe – Try Easy aloo parwal potol curry recipe at home

 

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

Today's aloo parwal recipe is a best yummy vegetable dish I learnt from my mummy. When I tasted this pointed gourd (parwal) ki sabzi, I thought that I would cook it definitely in my family. My husband prefers to have non veg items manytime but when I prepared aloo parwal vegetable recipe the name is called potala rasa and serve him. He actually impressed me eating this curry. I really enjoyed the flavor of aloo parwal ki sabzi.

Ingredients

• 1. 10 Parwal/Patal/Pointed Gourd cut in middle 2 pieces (not in length wise)
• 2. 2-3 medium size boiled potato chopped
• 3. 300gm cooking oil for deep frying
• 4. 2 onions thinly sliced
• 5. 1 inch ginger (adrak)
• 6. 5 garlic cloves (lehsun)
• 7. 2 tomatoes chopped
• 8. 1 teaspoon chilli (mirchi) powder
• 9. 1 teaspoon turmeric (haldi) powder
• 10. 8-10 Peanuts
• 11. 1 teaspoon fennel seeds (saunf)
• 12. 1 teaspoon cumin seeds (jeera)
• 13. 5-6 black pepper (kaalee mirch)
• 14. 5 Green Cardamom (chhoti elaichi)
• 15. 1 tablespoon chana dal
• 16. 4 pieces cinnamon (dalchini)
• 17. Water 1-2 bowl as per your choice gravy thickness

Instructions

1. Wash the Parwal/Patal/ Potala/Pointed Gourd. Cut the both end side and cut each in middle into 2 pieces (not in length wise).
2. Make a fine paste of ginger (adrak), garlic cloves (lehsun) and cumin seeds (jeera) together.
3. Heat the cooking oil in a deep kadai or pan and deep fry all parwal vegetables until they became soft and golden brown. Then extract the extra oil using the paper towel and keep it aside.
4. Heat an another pan without oil and fry all masala peanuts, fennel seeds (saunf), chana dal, Green Cardamom (chhoti elaichi), cumin seeds (jeera), black pepper (kaalee mirch). Then make fine masala powder together in a grinder.
5. Heat again the pan with 2 tablespoon cooking oil, add sliced onions and stir it till to brown. Then add chilli powder, turmeric powder, and ginger, garlic and cumin seeds (jeera) paste and salt to taste. Mix it well. Cook about 2-3 mins on low flame and cover with a lid. Stir it on regular interval and check masala not to burn.
6. When masala is ready add tamato chopped and stir it. Cook it till tomatoes become soft. Then add masala powder peanuts, fennel seeds (saunf), chana dal, Green Cardamom (chhoti elaichi), cumin seeds (jeera), black pepper (kaalee mirch). Cook about 2 mins well.
7. In the mean time chop the boiled potatoes in medium size and remove the skin. Then add potatoes and fried Parwal in the pan and garam masala. Then add 1-2 bowl water into the pan as per your gravy thickness.
8. Reduce the flame and cook for 5 minutes cover with a lid or till the gravy thickened.
9. Now Parwal/Potola Aloo rasa recipe is ready. Serve hot this yummy dish with rice or roti.

Nutrition Information

Serving size: 1 cup Calories: 78

3.5.3208

• Heat the cooking oil in a deep kadai or pan and deep fry all parwal vegetables until they became soft and golden brown.

• Then extract the extra oil using the paper towel and keep it aside.

Heat an another pan without oil and fry all masala peanuts, fennel seeds (saunf), chana dal, Green Cardamom (chhoti elaichi), cumin seeds (jeera), black pepper (kaalee mirch). Then make fine masala powder together in a grinder.

• Heat again the pan with 2 tablespoon cooking oil, add sliced onions and stir it till to brown. Then add chilli powder, turmeric powder, and ginger, garlic and cumin seeds (jeera) paste and salt to taste. Mix it well. Cook about 2-3 mins on low flame and cover with a lid. Stir it on regular interval and check masala not to burn.
• When masala is ready add tamato chopped and stir it. Cook it till tomatoes become soft. Then add masala powder . Cook about 2 mins well.

• In the mean time chop the boiled potatoes in medium size and remove the skin. Then add potatoes and fried Parwal in the pan and garam masala. Then add 1-2 bowl water into the pan as per your gravy thickness.

• Reduce the flame and cook for 5 minutes cover with a lid or till the gravy thickened.