Ekadasi Aloo Parwal Ki Sabji (Easy Vegan Parval Curry)
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5.0
9 reviews
Excellent
Ekadasi Aloo Parwal Ki Sabji (Easy Vegan Parval Curry)
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Get ready to smash some serious Parwal Ki Sabji, also known as Pointed Gourd Curry. It’s a 'gourd-geous' choice for vegan curry lovers. Let’s get cookin’!
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Ingredients
- 1 cup diced or wedge-cut potatoes
- 250 grams parwal
- 3 tablespoons canola oil vegetable oil, or peanut oil
- ¼ teaspoon cumin seeds
- 12 curry leaves
- ¼ teaspoon turmeric powder
- ¼ teaspoon Kashmiri red chili powder
- ½ teaspoon coriander powder
- ½ teaspoon asafetida hing
- ½ teaspoon amchur mango powder
- 1 green chili hari mirch, thinly sliced
- ¾ teaspoon salt
- 2 cup water
Garnish:
- cilantro leaves
- Thinly sliced green or red chilies optional
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Instructions
- Begin by boiling or steaming the diced or wedge-cut potatoes until they are fork-tender. Once cooked, drain the potatoes and allow them to cool in a colander or wire mesh strainer.
- Peel the parwal (pointed gourd) using a vegetable peeler. Cut the peeled parwal in half. If the parwal is mature, remove the seeds to ensure a smooth texture in the curry.
- In a pot, heat the cooking oil over medium heat. Add the cumin seeds, curry leaves, and thinly sliced green chili (hari mirch), allowing them to sizzle and release their flavors.
- After a couple of minutes, add the steamed potatoes and the cut parwal. Sprinkle in the turmeric powder, Kashmiri red chili powder, coriander powder, asafoetida (hing), amchur (mango powder), and salt. Toss until the potatoes and parwal are golden with spices.
- Pour in 1 cup of water, and stir the ingredients to combine them well. Allow the curry to cook on medium heat for about eight minutes or until the parwal becomes tender and approximately half of the liquid has evaporated and thickened due to the starches in the potato.
- Once the Parwal Ki Sabji reaches the desired tenderness and consistency, it's ready to be served. Garnish the curry with fresh cilantro leaves and optionally add thinly sliced green or red chilies. Optionally dust the dish with parwal masala or chaat masala powder.
Equipments used:
Notes
- If you don't have a steamer, you can cook the potatoes in the microwave. Use a microwave-safe dish with a little water and cover it with a microwave-safe lid. Zap those potatoes until they're fork-tender.
- Peeling parwal might seem like a chore, but trust us, it's worth it for that smooth and delicious curry. If the parwal is mature, remove the seeds by scooping them out with a small sharp metal spoon.
Nutrition Information
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Calories
310kcal
(16%)
Carbohydrates
25g
(8%)
Protein
5g
(10%)
Fat
22g
(34%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
6g
Monounsaturated Fat
13g
Trans Fat
0.1g
Sodium
969mg
(40%)
Potassium
566mg
(16%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
233IU
(5%)
Vitamin C
180mg
(200%)
Calcium
92mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2Yield: 2 cups
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 25g | 8% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.1g | 5% |
| Sodium | 969mg | 40% |
| Potassium | 566mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 233IU | 5% |
| Vitamin C | 180mg | 200% |
| Calcium | 92mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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