To make a dry vegetable of pointed gourd/ parwal potato, take 250 grams of pointed gourd/ parwal.
Wash the pointed gourd/ parwal with water, 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.
The pieces should be about 1/4 inch.
Take a medium-sized onion, finely chop the onion.
Finely chop 1 green chili.
Take one-inch ginger and finely chop the ginger.
Take half a teaspoon of crushed coriander, if you do not like ground coriander then does not take the coriander.
Put a kadhai/ frying pan on the gas.
Put 1 teaspoon of oil in the kadhai/ frying pan, if you are using a nonstick pan or fry pan, then put 2 spoons of oil in the pan, keep the flame on medium.
Put the chopped potatoes in the kadhai/ frying pan, keep the flame on medium.
Fry the potatoes on medium heat.
Fry the potatoes for 3 to 4 minutes, fry the potatoes till they turn light brown.
When the potatoes are fried, take them out on a plate and keep them aside.
After this, put the kadhai/ fry pan on the gas again.
Add one teaspoon of oil again in the kadhai/ frying pan.
Keep the flame on medium.
Put chopped pointed gourd/ parwal in the kadhai/ frying pan, fry the parwal.
Fry the pointed gourd/ parwal on a medium flame for 4 minutes.
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After frying the pointed gourd/ parwal, keep the pointed gourd/ parwal aside in a plate.
If you do not want to fry potatoes and pointed gourd/ parwal, then do not fry potatoes and pointed gourd/ parwal.
But if you fry potatoes and pointed gourd/ parwal, the vegetable will taste good.
Now put the kadhai/ frying pan on the gas again.
Keep the flame on medium.
Add 2 teaspoons of oil to the pan.
When the oil is hot, add half a teaspoon of cumin seeds to the oil.
When the cumin starts crackling, add chopped green chilies to the oil.
Fry the green chillies.
Then add the chopped onions in the kadhai/ frying pan.
After this put red chilies in the kadhai/ frying pan.
Keep the flame on medium.
Fry the onion.
Fry the onion until it turns pink.
Add half teaspoon of coarse coriander seeds.
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When the onion turns light pink, add half a teaspoon turmeric powder, one teaspoon coriander powder, and salt to taste.
Mix all the spices well.
After this, put the fried pointed gourd/ parwal in the kadhai/ frying pan.
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Cover the plate on the kadhai/ frying pan.
If you want to cook the pointed gourd/ parwal quickly, then place a pot filled with water or any heavy vessel like pressure cooker on the plate of the kadhai/ frying pan, so that the steam does not get too much from the side of the plate and the pointed gourd/ parwal will cook quickly.
After 3 minutes remove the plate from the kadhai/ frying pan and mix the pointed gourd/ parwal with a spatula.
If the parwal is not cooked, cover the plate once again on the kadhai/ frying pan.
And after 2 minutes, remove the plate from the kadhai/ frying pan again.
If the pointed gourd/ parwal is cooked, put fried potatoes in the kadhai/ frying pan.
If you feel less salt then add more salt.
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If the potato is not cooked, cover the plate once again on the kadhai/ frying pan.
If potato is cooked, add 1/4 teaspoon red chili powder to the vegetable.
Then add half a teaspoon of raw mango/ amchur powder.
Mix red chili powder, amchur powder well in the vegetable.
Mix all the spices in the pointed gourd/ parwal well and fry for 2 minutes.
Add chopped coriander to the recipe of parwal potatoes.
Take out the dry vegetable of pointed gourd/ parwal Potatoes in a bowl.
Pointed gourd/ parwal can also be used to eat potato dry recipe with dal, rice or roti, paratha or puri.