Parwal is abundant in minerals and vitamins. Green vegetables are also very delicious to consume and essential for health.
There are many individuals who do not like eating parwal at all, but do you understand that in relation to vitamin-A, vitamin-B1, vitamin B2 and vitamin-C, calcium is also discovered in abundance, which is the quantity of calories.
Today I will tell you such dry vegetable of Parwal that even if you do not like the vegetable of Parwal, it will also lick fingers after eating the vegetable and will make dry parwal recipe again and again.
Course Breakfast, Dinner, Indian, Lunch, Main Dish
Cuisine Breakfast, dinner, Indian, lunch, Main
Prep Time 5minutes
Cook Time 20minutes
Total Time 25minutes
Servings 4People
Calories 28kcal
Equipment
Kadhai / Fry Pan
Big Spoon
Knife
Plate
Ingredients
200GramsPointed Gourd
1UnitOnion / Pyaz, chopped
1UnitGreen Chilli / Hari Mirch, chopped
2UnitWhole Red Chilly / Lal Mirch, break in two pieces
1tspCoriander Seeds / Khadi Dhaniya, Break coriander seed in mortar and pestle
1/2tspTurmeric (haldi) powder
2tspOil / Tel
2tspCurd / Dahi / Yogurt, Beat the curd
1tspCoriander leave / Dhaniya Patti, chop coriander leave
2tspOil
Instructions
First rinse the pointed gourd / parwal with water.
And cut one pointed gourd into 4 pieces.
Take an onion and chop it well.
Crush the coriander seed coarsely with mortar and pestle.
Now put the kadai / fry pan on the gas.
Add 2 tsp of oil in kadai / fry pan.
Then add cumin seeds to the oil.
When the cumin seeds start crackling add red chillies.
After 10 seconds add chopped green chilli and chopped onion.
Stir spices with spatula.
Fry until light pink.
After that add coarse coriander.
Stir for 30 seconds.
After that add turmeric into kadai / fry pan.
Fry the spices for about a minute.
Then add chopped pointed gourd / parwal to the spices.
Mix chopped pointed gourd / parwal with spices.
Cover the lid on the kadai / fry pan.
Leave the lid of the kadai / fry pan closed for five minutes.
Keep stirring the vegetables periodically.
If the vegetable is not fully cooked, then close the lid of the kadai / fry pan again.
Open the lid again and check if the vegetable is cooked.
If the vegetables are cooked, add the 2 tbsp beaten curd onto pointed gourd / parwal.
Keep stirring the vegetable for one minute.
Add salt to the sabji as per taste.
Add red chilli powder and garam spice / masala to the vegetable.
Mix spices to the vegetable and close the lid of kadai / fry pan.
Leave the lid closed for one minute.
So that the aroma of garam masala properly mixes with the vegetable.
Sprinkle coriander leaves on curd dry parwal recipe.
Now recipe is ready.
Serve recipe with poori, paratha, chapati or nan.
Aloo gravy sabzi / Potato Gravy Curry is very easy to make. It goes well for fasting / upavasa. There are so many fast, where you can have one time meal. This curry is very good for that purpose. You can enjoy this curry with paratha or alone in Somvar fasting or Pradosh fasting, Friday Vaibhavlakshmi fasting or any fast. This recipe includes potato, tamarind, fasting salt, red chilly. It well suits for all types of fast. Even if you became boar to eat dal, regular sabzi/curry on a daily basis. This sabzi/curry is a very good substitute. After having this curry with paratha or chapati. You will enjoy it fully. Your mind will be full of satisfaction. Its sour and spicy green chilly taste is very yummy and exotic. Prepare one time, next time if you will even think of this curry. It will fill your mouth with water. Personally I will recommend having this curry with paratha.
Course Dinner, Indian, Lunch, Main Course, Main Dish, Side Dish, Snacks
asper tasteFasting Salt / Sendha Namak / Rock Salt, If you do not eat salt in fasting then avoid to add salt or if you are not making this recipe for fasting purpose then you can add normal salt
Instructions
First, take 4 potatoes and put with water in the cooker, the Water level should be the same as the level of potato in the cooker.
Pour tamarind into water 10 minutes, to create a tamarind pulp.
After that put tamarind into a mixer jar with little water.
Grind the tamarind into the mixer and prepare pulp.
Peel off the potato, mash them with hand only.
Chop both green chilly and red chilly into pieces.
Put kadai or fry pan on the gas on the high flame. Add 2 tsp desi ghee in the kadai.
Check if the desi ghee is hot then add chopped chilly and cumin seed in the desi ghee.
Once cumin seed starts crackling and green chilly become a little fade in green color. After that add mashed potato into kadai.
Fry potato with a spatula.
Fry potato for one minute, after that, add 4 tbsp tamarind pulp, if you don't want more sourness then reduce the quantity of tamarind.
Mix tamarind with a spatula.
After 30 seconds, add 400 grams of water.
Add fasting salt / senda salt to the curry. Let cook the curry on medium flame.
Meanwhile, similarly, chop the green coriander.
After that add the water in the curry if needed, In this curry, water should be more than the potato or content. At the same time sprinkle chopped green coriander.
Check if salt is proper, make it balance. To make gravy little thick mash some potato in the curry. Let cook curry for 15 minutes on the low medium flame. It will add flavor to the curry.
Once the curry is properly flavored. Transfer in the bowl and while serving sprinkle chopped green coriander.
Video
Notes
If you do not want to add salt to curry, then you can skip that step.
If you want to add more sourness to the curry, add more tamarind pulp or you can also add lemon juice in the end.
This upavasa aloo sabji / Potato curry, you can enjoy with paratha, it goes very well with paratha.
This is multipurpose curry, you can enjoy in normal days and also in upavasa / fasting days.
If you do not eat salt in fasting then avoid to add salt or if you are not making this recipe for fasting purpose then you can add normal salt
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