Pointed Gourd Potato Tomato Dry Recipe / Parwal Aloo Tamatar Sookhi Sabji

Pointed Gourd Potato Tomato Dry Recipe / Parwal Aloo Tamatar Sookhi Sabji

Pointed Gourd Potato Tomato Dry Recipe / Parwal Aloo Tamatar Sookhi Sabji
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5 from 2 votes

Pointed Gourd Potato Tomato Dry Recipe / Parwal Aloo Tamatar Sookhi Sabji

Dry Parval Tomato Potato recipe is very easy to make, along with it, Pointed gourd/ parwal is also very beneficial for our body.
Follow the below-given method step by step to make a dry recipe of parwal potato tomato…
Course Dinner, Indian, Lunch, Main Course, Main Dish
Cuisine Indian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Calories 45kcal
Cost 25 rupee

Equipment

  • Kadhai / Fry Pan
  • Plate
  • Mixer Grinder
  • Plate
  • Spatula
  • Bowl
  • Knife

Ingredients

  • 250 grams Pointed Gourd
  • 1 unit Potato / Aloo
  • 2 unit Tomato / Tamatar
  • 1 unit Onion / Pyaz
  • 2 tsp Oil / Tel
  • 1/2 tsp Turmeric Powder/ Haldi Powder
  • 1 tsp Coriander / Dhaniya Powder
  • 1/4 tsp Garam Masala Powder
  • 1/2 tsp Raw Mango Powder/Amchur Powder
  • 1/4 tsp Red chili / Lal Mirch Powder
  • 1 inch Ginger / Adrak
  • 1 unit Green Chili / Hari Mirch
  • 1 tsp Coriander leaves / Dhaniya Patti
  • as per taste Salt / Namak

Instructions

  • To make dry tomato pointed gourd/parwal potatoes recipe, take 250 grams of pointed gourd / parwal.
    To make dry tomato pointed gourd/parwal potatoes recipe, take 250 grams of pointed gourd / parwal.
  • Wash the pointed gourd/parwal, cut the pointed gourd/parwal. Cut a pointed gourd/parwal into 12 to 15 pieces.
    Wash the pointed gourd/parwal, cut the pointed gourd/parwal. Cut a pointed gourd/parwal into 12 to 15 pieces.
  • Take a big potato, peel the potatoes and wash the potatoes, after this cut the potatoes finely, do not cut the potatoes too finely.
    Take a big potato, peel the potatoes and wash the potatoes, after this cut the potatoes finely, do not cut the potatoes too finely.
  • The pieces should be about 1/2 inch.
  • Take a medium-sized onion, finely chop the onion.
    Take a medium sized onion, finely chop the onion.
  • Finely chop 1 green chili.
  • Take 1 inch ginger and finely chop the ginger.
  • Take half a teaspoon of crushed coriander, if you do not like ground coriander then do not take the coriander.
    Crush the coriander seed coarsely with mortar and pestle.
  • Take 2 tomatoes and make the paste of tomatoes in a mixer grinder.
    Take 2 tomatoes and make the paste of tomatoes in a mixer grinder.
  • Put a kadhai/ frying pan on the gas.
    Put a kadhai/ frying pan on the gas.
  • Pour 2 spoons of oil in the kadhai/ frying pan, keep the flame high.
    Pour 2 spoons of oil in the pan, keep the flame high.
  • When the oil is hot, add half a teaspoon of cumin seeds to the oil.
    When the oil is hot, add half a teaspoon of cumin seeds to the oil.
  • When the cumin starts crackling, add chopped ginger to the oil.
    When the cumin starts crackling, add chopped ginger to the oil.
  • Fry the ginger for 30 seconds.
  • After 30 seconds put the chopped green chillies in the pan.
  • Then add half a teaspoon of ground coriander.
  • Add chopped onions to the kadhai/ fry pan.
    Add chopped onions to the kadhai/ fry pan.
  • Turn down the flame to medium.
  • Fry the onion.
    Fry the onion.
  • Fry the onion until it turns pink.
    Fry the onion until it turns pink.
  • When the onions turn light pink, add chopped potatoes to the kadhai/ fry pan.
    When the onions turn light pink, add chopped potatoes to the kadhai/ fry pan.
  • After this, add half a teaspoon turmeric powder to the potato.
    After this, add half a teaspoon turmeric powder to the potato.
  • Mix the potatoes well.
    Mix the potatoes well.
  • Cover the potatoes with a plate.
    Cover the potatoes with a plate.
  • Open the plate after 3 to 4 minutes.
    Open the plate after 3 to 4 minutes.
  • The potato must have been cooked by now.
  • If the potato is not cooked, cook the potato.
  • When the potatoes are cooked, add chopped pointed gourd/ parwal to the potatoes.
    When the potatoes are cooked, add chopped pointed gourd/ parwal to the potatoes.
  • Mix the pointed gourd/ parwal well in the potato.
    Mix the pointed gourd/ parwal well in the potato.
  • Add salt to the pointed gourd/ parwal, add a spoon of coriander powder along with it.
    Add salt to the pointed gourd/ parwal, add a spoon of coriander powder along with it.
  • Add salt to the pointed gourd/ parwal, add a spoon of coriander powder along with it.
  • Mix salt and coriander powder well in the pointed gourd/parwal.
    Mix salt and coriander powder well in the pointed gourd/parwal.
  • Cover the kadhai/ fry pan with a plate.
    Cover the kadhai/ fry pan with a plate.
  • Remove the plate from the kadhai/ fry pan after 2 minutes and stir with the spatula.
  • Cover the plate once again.
  • Cook the pointed gourd/ parwal for 5 to 6 minutes, removing the plate from the kadhai/ fry pan, stirring occasionally so that the pointed gourd/ parwal does not burn.
    Cook the pointed gourd/ parwal for 5 to 6 minutes, removing the plate from the kadhai/ fry pan, stirring occasionally so that the pointed gourd/ parwal does not burn.
  • Cook the pointed gourd/ parwal.
  • When the pointed gourd/ parwal is cooked, add the ground tomatoes to the pointed gourd/parwal.
    When the pointed gourd/ parwal is cooked, add the ground tomatoes to the pointed gourd/parwal.
  • Mix the tomatoes well with the pointed gourd/ parwal.
    Mix the tomatoes well with the pointed gourd/parwal.
  • Cover the kadhai/ fry pan with a plate.Remove the plate after 3 to 4 minutes.
    Cover the kadhai/ fry pan with a plate.Remove the plate after 3 to 4 minutes.
  • Add 1/4 teaspoon garam masala powder, 1/4 teaspoon red chili powder, half teaspoon amchur/ raw mango powder to the pointed gourd/ parwal.
  • Add 1/4 teaspoon garam masala powder, 1/4 teaspoon red chili powder to the pointed gourd/ parwal.
    Add 1/4 teaspoon garam masala powder, 1/4 teaspoon red chili powder, half teaspoon amchur/ raw mango powder to the pointed gourd/ parwal.
  • After that half tsp of amchur/ raw mango powder.
    After that half tsp of amchur/ raw mango powder.
  • Do not add garam masala if you do not like garam masala.
  • Now mix all the spices in the pointed gourd/ parwal well and fry for 2 minutes.
    Now mix all the spices in the parwal well and fry for 2 minutes.
  • After frying, take out the dry tomato pointed gourd/ parwal potatoes recipe in a bowl.
    After frying, take out the dry tomato pointed gourd/ parwal potatoes recipe in a bowl.
  • Sprinkle chopped coriander leaves on dry tomato pointed gourd/ parwal potatoes recipe.
    Sprinkle chopped coriander leaves on dry tomato pointed gourd/ parwal potatoes recipe.
  • Pointed gourd/Parwal potatoes can also be eaten with tomato dry vegetables
    with dal, rice or roti, paratha or puri.
    Pointed gourd/Parwal potatoes can also be eaten with tomato dry vegetables with dal, rice or roti, paratha or puri.

Nutrition

Serving: 100grams | Calories: 45kcal | Carbohydrates: 5g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 174mg | Fiber: 1g | Sugar: 1g | Vitamin A: 208IU | Vitamin C: 24mg | Calcium: 23mg | Iron: 2mg

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