Parwal / Parval / Paror is known as the pointed gourd in different languages in India, is often called as green potato as well. It is widely cultivated in the eastern and some northern part of India. It is a good source of carbohydrates, vitamin A, and vitamin C. It is used as ingredients of soup, stew, curry, sweet, or eaten fried and as potoler dorma or dolma (dolma) with fish, roe or meat stuffing.
I first came to know about this vegetable when I visited Parents in Culcutta and saw that they have already got so used to eating this vegetable. This one was so common and widely used that they had to use and they loved it. It was a slow process for me to get used to it. However I have seen Amma making it and reminiscing about their stay in Calcutta.
Few years back, we might have been surprised to see all these vegetables in Madras. However we get all these vegetables now and I find my North Indian friends being so surprised knowing that we get these. As I said Amma has been using this and got for me as well. So it was this combination with aloo that was made for dinner along with rotis.
Aloo Parval Ki Subzi
Parval - 150 gms
Potato - 150 gms
Onion puree - 2 medium
Tomato puree - 2 medium
Ginger Garlic paste - 1/2 tsp
Salt to taste
Chili powder - 1 tsp
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Turmeric powder a pinch
Garam Masala - 1/2 tsp
Oil - 2 tsp
Oil for deep frying
How to make Aloo Parval Ki Sabzi
Clean and chop the parval into two halves. Peel the potatoes and cube. Deep dry both parval and aloo in oil and keep it aside.
Heat a non stick pan with oil, saute the onion puree till it gets thick. Then add the ginger garlic paste, saute well.
Next add the tomato puree, salt, turmeric powder, red chili powder, coriander powder, mix well and cook till the raw smell leaves.
Add the fried parval and aloo, combine everything well. Add water and bring to boil. Cook till the gravy becomes thick. Add cumin powder and garam masala. Cover with lid and simmer for 10 mins, till the vegetables are cooked.
When the gravy is thick and cooked well, garnish with coriander leaves and serve hot with rotis.
Cooking from Cookbook Challenge Group