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...
Add chopped coriander to the recipe of parwal potatoes.
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5 from 2 votes

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…
Course Breakfast, 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 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.
    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.
    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.
    Take one potato and peel the potato.
  • The pieces should be about 1/4 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 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.
    Crush the coriander seed coarsely with mortar and pestle.
  • Put a kadhai/ frying pan on the gas.
    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 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.
    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.
    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.
    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.
    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.
    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.
    Fry the pointed gourd/ parwal on medium flame for 4 minutes.
  • After frying the pointed gourd/ parwal, keep the pointed gourd/ parwal aside in a plate.
  • After frying the pointed gourd/ parwal, keep the pointed gourd/ parwal aside in a plate.
    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.
    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 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.
    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.
    Then add the chopped onions in the kadhai/ frying pan.
  • After this put red chilies 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.
    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.
  • When the onion turns light pink, add half a teaspoon turmeric powder, one teaspoon coriander powder, and salt to taste.
    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.
    Mix all the spices well.
  • After this, put the fried pointed gourd/ parwal in the kadhai/ frying pan.
    After this, put the fried pointed gourd/ parwal in the kadhai/ frying pan.
  • Cover the plate on the kadhai/ frying pan.
  • Cover the plate on 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.
    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 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 pointed gourd/ parwal is cooked, put fried potatoes in the kadhai/ frying pan.
  • If the pointed gourd/ parwal is cooked, put fried potatoes in the kadhai/ frying pan.
  • 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.
    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.
    Mix all the spices in the pointed gourd/ parwal well and fry for 2 minutes.
  • Add chopped coriander to the recipe of parwal potatoes.
    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.

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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4.67 from 3 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.

Pointed Gourd Curd / Parwal Dahi Dry Recipe

parwal ki sabji
Pointed Gourd Curd / Parwal Dahi Recipe
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5 from 1 vote

Pointed Gourd Curd / Parwal Dahi Recipe

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 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 People
Calories 28kcal

Equipment

  • Kadhai / Fry Pan
  • Big Spoon
  • Knife
  • Plate

Ingredients

  • 200 Grams Pointed Gourd
  • 1 Unit Onion / Pyaz, chopped
  • 1 Unit Green Chilli / Hari Mirch, chopped
  • 2 Unit Whole Red Chilly / Lal Mirch, break in two pieces
  • 1 tsp Coriander Seeds / Khadi Dhaniya, Break coriander seed in mortar and pestle
  • 1/2 tsp Turmeric (haldi) powder
  • 2 tsp Oil / Tel
  • 2 tsp Curd / Dahi / Yogurt, Beat the curd
  • 1 tsp Coriander leave / Dhaniya Patti, chop coriander leave
  • 2 tsp Oil

Instructions

  • First rinse the pointed gourd / parwal with water. And cut one pointed gourd into 4 pieces.
    First rinse the pointed gourd / parwal with water. And cut one pointed gourd into 4 pieces.
  • Take an onion and chop it well.
    Take an onion and chop it well
  • Crush the coriander seed coarsely with mortar and pestle.
    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.
    Now put the kadai / fry pan on the gas. Add 2 tbsp of oil in kadai / fry pan.
  • Then add cumin seeds to the oil. When the cumin seeds start crackling add red chillies.
    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.
    After 10 seconds add chopped green chilli and chopped onion.
  • Stir spices with spatula.
    Stir spices with spatula.
  • Fry until light pink.
    Fry until light pink.
  • After that add coarse coriander. Stir for 30 seconds.
    After that add coarse coriander.
  • After that add turmeric into kadai / fry pan. Fry the spices for about a minute.
    After that add turmeric into kadai / fry pan.
  • Then add chopped pointed gourd / parwal to the spices.
    Then add chopped pointed gourd / parwal to the spices.
  • Mix chopped pointed gourd / parwal with spices.
    Mix chopped pointed gourd / parwal with spices.
  • Cover the lid on the kadai / fry pan.
    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.
    Leave the lid of the kadai / fry pan closed for five minutes. Keep stirring the vegetables periodically.
  • Open the lid again and check if the vegetable is cooked.
    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.
    Now 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 curd to the vegetable.
  • Add red chilli powder and garam spice / masala to the vegetable.
    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.
    Mix spices to the vegetable and close the lid of kadai / fry pan.
  • Sprinkle coriander leaves on curd dry parwal recipe. Now recipe is ready. Serve recipe with poori, paratha, chapati or nan.
    Now recipe is ready. Serve recipe with poori, paratha, chapati or nan.
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