Pointed Gourd Potato Dry Recipe / Parwal Aloo Sookhi Sabji
Dry Parval 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 pointed gourd/ parwal potato…
Servings 4 people
Calories 55kcal
Cost 25 rupee
Equipment
- Kadhai / Fry Pan
- Plate
- Bowl
- Knife
- Spatula
Ingredients
- 250 grams Pointed Gourd/ Parwal
- 1 unit Big Potato/ Bada Aloo
- 1 unit Green Chili / Hari Mirch
- 1 unit Whole Red Chili/Khadi Lal Mirch
- 4 tsp Oil / Tel
- 1/2 tsp Turmeric / Haldi Powder
- 1 tsp Coriander / Dhaniya Powder
- 1/4 tsp Red Chili Powder / Lal Mirch Powder
- 1/2 tsp Raw Mango Powder/Amchur Powder
- as per taste Salt / Namak
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
- You can also try Pointed Gourd Potato Tomato Dry Recipe / Parwal Aloo Tamatar Sookhi Sabji
- You can try this also Pointed Gourd Curd / Parwal Dahi Dry Recipe