Aloo, Parwal Subzi

Name: Aloo, Parwal Subzi
Total time: 2100 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 medium boiled potatoes; 8 medium desi parwal; 1/3 tsp turmeric powder; 2 Tbsp mustard oil; 1 medium onion, chopped finely; 1.5 tsp grated garlic; 2 tsp grated ginger; 1/2 tsp cumin seed; 5-6 curry leaves; 3 green cardamom; 1 red dry chilli; 1 green chilli, chopped; 1/2 cup chopped desi tomatoes; 1 tsp coriander powder; 1/3 tsp garam masala powder; 1/2 tsp red chilli powder; 1 pinch turmeric powder; as per taste Salt

Dr.Madhumita Mishra @FoodTalking

Odisha

#spiceweek1
#cardamom

Green cardamom is a herbaceous plant and belongs to ginger family. It is often used in traditional Indian sweet dishes and spiced tea(masala chai). The cooling effect of cardamom , relieve acidity. I have used cardamom in Aloo Parwal curry for the taste, flavour and benefits.

As we all know , Parwal/point gourd is a summer to monsoon veggie. Parwal has many health benefits. Intake of parwal remove stomach ailments, jaundice.

Potato-Parwal is a good combination used in North and Eastern part of India. My family is fond of parwal curry, fry and parwal bhurji.

In this recipe I have used green cardamom along with rest other spices. The curry can be made dry or with gravy. It's very delicious and goes well with paratha/rice.

#spiceweek1
#cardamom

As we all know , Parwal/point gourd is a summer to monsoon veggie. Parwal has many health benefits. Intake of parwal remove stomach ailments, jaundice.

Potato-Parwal is a good combination used in North and Eastern part of India. My family is fond of parwal curry, fry and parwal bhurji.

In this recipe I have used green cardamom along with rest other spices. The curry can be made dry or with gravy. It's very delicious and goes well with paratha/rice.

Dr.Madhumita Mishra @FoodTalking

Odisha

#spiceweek1
#cardamom

As we all know , Parwal/point gourd is a summer to monsoon veggie. Parwal has many health benefits. Intake of parwal remove stomach ailments, jaundice.

Potato-Parwal is a good combination used in North and Eastern part of India. My family is fond of parwal curry, fry and parwal bhurji.

In this recipe I have used green cardamom along with rest other spices. The curry can be made dry or with gravy. It's very delicious and goes well with paratha/rice.

#spiceweek1
#cardamom

As we all know , Parwal/point gourd is a summer to monsoon veggie. Parwal has many health benefits. Intake of parwal remove stomach ailments, jaundice.

Potato-Parwal is a good combination used in North and Eastern part of India. My family is fond of parwal curry, fry and parwal bhurji.

In this recipe I have used green cardamom along with rest other spices. The curry can be made dry or with gravy. It's very delicious and goes well with paratha/rice.

Saved

Ingredients

35 mins

4 servings

2medium boiled potatoes
8medium desi parwal
1/3 tspturmeric powder
2 Tbspmustard oil
1medium onion, chopped finely
1.5 tspgrated garlic
2 tspgrated ginger
1/2 tspcumin seed
5-6curry leaves
3green cardamom
1red dry chilli
1green chilli, chopped
1/2 cupchopped desi tomatoes
1 tspcoriander powder
1/3 tspgaram masala powder
1/2 tspred chilli powder
1 pinchturmeric powder
as per tasteSalt

Saved

Steps

35 mins

1

Scrap the parwal and chop round. Make chunks of boiled aloo. Mix turmeric and shallow fry both aloo and parwal. Shallower fry them and set aside.
2

Heat oil in a pan. Add garlic, ginger and onion. Add curry leaves and saute till onions are brown.
3

Open the cardamom add them and cumin seeds to the pan. Fry on low flame till cumin seeds splutter and cardamoms became aromatic.
4

Mix chopped green chilli and red chilli and saute. Add tomatoes, a pinch of turmeric and salt.
5

Then mix rest of the dry masala such as coriander powder, red chilli powder and garam masala.
6

Mix all well and cook on low flame till oil separate from masala.
7

Add the roasted aloo and parwal and coat the masala. Add 2 cup water, cover and bring a boil to gravy. Cook for 3-4 minutes.
8

The Aloo Parwal Subzi is ready to serve with Rotis.

Saved

Cooksnaps

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Dr.Madhumita Mishra @FoodTalking

on July 01, 2021 07:38

Odisha

I am a Scientist,working in DEFT , Bhubaneswar Odisha. I have interest in food and nutrition. Love innovative cooking. I like Vegetarian dishes, cook non-veg food for my family and friends. I love to watch and learn from MasterChef India in every season.