Dahi Parwal Aloo Dum

Name: Dahi Parwal Aloo Dum
Total time: 1800 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 7-8 parwals (pointed gourd); 2 potatoes cubed; 2 tbsp curd; 1 tbsp tomato puree; 1 tsp aloo dum masala; 1/2 tsp coriander powder; 1 tsp fennel seed powder; 1 tsp ginger paste; 1/2 tsp turmeric powder; 1/2 tsp red chilli powder; 1/2 tsp garam masala powder; 1 pinch hing (asafoetida); To taste salt; 1/4 th tsp sugar; 1 tsp coriander chopped; 3 tbsp mustard oil; 1 tsp fresh cream or ghee(optional)

Kumkum Chatterjee @cook_12055532

#goldenapron3
#week_24
#ingredient_gourd
Parwal or pointed gourd is a summer vegetable and can be cooked in various ways in different regions of India.This is a simple but delicious recipe of parwal.A traditional Bengali recipe of Aloo Potoler Dalna or Dahi Parwal Aloo Dum which gets it's rich flavor from curd and fresh cream.It is best enjoyed with rice, roti or paratha.

Kumkum Chatterjee @cook_12055532

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Ingredients

30 minutes

3 servings

7-8parwals (pointed gourd)
2potatoes cubed
2 tbspcurd
1 tbsptomato puree
1 tspaloo dum masala
1/2 tspcoriander powder
1 tspfennel seed powder
1 tspginger paste
1/2 tspturmeric powder
1/2 tspred chilli powder
1/2 tspgaram masala powder
1 pinchhing (asafoetida)
To tastesalt
1/4 th tsp sugar
1 tspcoriander chopped
3 tbspmustard oil
1 tspfresh cream or ghee(optional)

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Steps

30 minutes

1

Chop off both ends of parwals and peel skin alternatively.Slice into two pieces from centre.Wash, drain and set aside.Peel and cube potatoes.Heat oil and fry the potatoes in low flame.Set aside.Fry the parwals under low flame till medium soft.Mix both and fry.Sprinkle hing and add all the wet and dry masalas in parwal and toss well.
2

Add 1 cup water and salt and sugar to taste.Add garam masala and fresh cream or ghee when the gravy nearly coats the vegetable.Sprinkle chopped coriander and toss.Serve hot in lunch or dinner with rice, roti or paratha.