Parwal Ki Sabji
User Reviews
5
Parwal Ki Sabji
Description
Parwal Ki Sabji involves peeled and sliced pointed gourds combined with potato wedges cooked in neutral oil with warm spices such as cumin seeds and a pinch of asafoetida. The vegetables are first sautéed together over low to medium heat until half-done, then green chili and powdered spices including turmeric, red chili powder, coriander powder, salt, garam masala, and dry mango powder are added. The spiced vegetables continue cooking without a lid, allowing moisture to evaporate and flavors to concentrate while ensuring even cooking with regular stirring. Finally, chopped coriander leaves are sprinkled as garnish.
The result is a mildly spiced vegetable curry with a balance of earthiness from potatoes, freshness from parwal, a slight heat from green chili, and a tangy note from dry mango powder. Texturally, the parwal and potatoes are tender but maintain shape, suited for serving alongside Indian breads or rice.
This recipe can be doubled and green chilies omitted for a milder version. The use of mustard, peanut, or sunflower oil is flexible. Stirring ensures even cooking and prevents burning, while a heavy pan aids heat distribution. The dish reflects straightforward home-style Indian vegetable preparation.
Ingredients
- 250 grams parwal or pointed gourd
- 2 potato medium
- 3 tablespoons neutral cooking oil mustard or sunflower or peanut oil, generic cooking oil
- ¼ teaspoon cumin seeds
- 1 asafoetida hing, pinch
- 1 green chili - chopped
- ¼ teaspoon turmeric powder (ground turmeric)
- ¼ teaspoon red chili powder
- ¼ teaspoon coriander powder
- salt as required
- ¼ teaspoon garam masala
- ½ teaspoon dry mango powder (amchur powder)
- 1 to 2 tablespoons Coriander leaves chopped
Instructions
preparation for aloo parwal recipe
- Firstly rinse the parwal very well in water. Drain the water and keep aside.
- Then peel the skin of the parwal. You can even lightly scrape of the skin.
- Slice the parwal in two parts.
- There will be seeds and pith in the parwal. If the seeds are mature and large, then remove them along with the pith. If the seeds are tiny and tender, then you don't need to remove parwal seeds and the pith.
- Now slice each of the half in three or four parts.
- Rinse, peel and also slice 2 medium potatoes in wedges.
Making parwal ki sabji
- Heat 3 tablespoons oil in a heavy pan or kadai.
- Reduce the heat and add ¼ teaspoon cumin seeds and 1 pinch asafoetida (hing). Let the cumin seeds splutter.
- Then add the sliced parwal and potatoes.
- Mix them well with the oil.
- Stir and saute till both parwal and potatoes are half done on low to medium-low flame.
- Then add 1 green chili (chopped).
- Next add ¼ teaspoon turmeric powder, ¼ teaspoon red chili powder and salt as required.
- Add ¼ teaspoon coriander powder.
- Mix very well and continue to saute both the veggies.
- Saute till the parwal and aloo become golden from the sides and are cooked well. You will have to stir aloo parwal sabzi at intervals for uniform cooking. Do use a thick heavy bottomed pan or kadai, so that the veggies do not get burnt.
- Lastly add ¼ teaspoon garam masala powder, ½ teaspoon dry mango powder (amchur powder) and 1 to 2 tablespoons chopped coriander leaves.
- Mix very well.
- Serve aloo parwal sabzi hot or warm with chapatis or parathas or phulka.
- You can also pack it for tiffin box.
Notes
- Mustard oil is traditional but other neutral oils like peanut or sunflower can be used.
- Stir frequently for even cooking and to prevent burning.
- Do not cover the pan during cooking, allowing moisture to reduce and flavors to concentrate.
- Remove large seeds and pith from parwal if mature; tender seeds can remain.
- Green chilies can be omitted for a milder version.
- Garnish with coriander leaves to enhance freshness.
- Recipe quantities can be doubled as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Calories | 233kcal | 12% |
| Carbohydrates | 22g | 7% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 1g | 5% |
| Sodium | 70mg | 3% |
| Potassium | 656mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 49IU | 1% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 2mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 42mg | 47% |
| Vitamin E | 6mg | |
| Vitamin K | 1µg | |
| Calcium | 68mg | 7% |
| Vitamin B9 (Folate) | 24µg | |
| Iron | 6mg | 33% |
| Magnesium | 40mg | 10% |
| Phosphorus | 87mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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