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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.

Notes

  1. You can also try Pointed Gourd Potato Tomato Dry Recipe / Parwal Aloo Tamatar Sookhi Sabji
  2. You can try this also Pointed Gourd Curd / Parwal Dahi Dry Recipe