Tuesday, November 8, 2011

Aloo Parval ki sabzi / pointed gourd with potatoes

5-6 parvals scraped and cut into chunks
2 medium potatoes boiled and skinned
1 medium onion chopped
1 tsp panch phoran for tempering
1 tsp each of turmeric powder, coriander powder and kitchen king or garam masala
oil for cooking
Salt to taste

Heat oil in a pan. Add panch phoran and let the seeds splutter. Fry the onions till they trn pink. Add parval chunks and fry till the skins turn color. Add potatoes and fry for a bit. Add the spices and combine well.. Fry for a bit, add about 3/4 cup of water. Cover and cook, stirring in between.
Alternately, you can use a pressure pan and cook for one whistle. Remove from heat and serve with rice or rotis. I think this tastes best with pooris!!

PS-do not scrimp too much on the oil, this veggie tastes best with a little more oil!!

This is a must in most Bihari weddings and is also made for festivals. In keeping with the spirit of this recipe, I am sending this to Srav's Cooking Concepts- Festive Food.


  1. looks delicious.. never heard of these.. thanks for sharing..

  2. Wow, it looks so scrumptious. perfect for rotis.


  3. it is my first time visit i here.your Parwal smabar looks good but is news to me.
    We do make Parwal aaloo subji. thankyou for shearing this information with us!chowringhee

    laxmi nagar