Potato and Pointed Gourd Sabzi (Aloo Parwal Ki Sukhi Sabzi)
This Potato and Pointed Gourd Sabzi is a simple yet delicious vegetarian dish, a perfect accompaniment to Indian flatbreads like roti or puri. Made with parwal (pointed gourd) and potatoes, this dish is infused with traditional spices like turmeric, red chili powder, and coriander powder, bringing out the vibrant flavors of the ingredients. Enjoyed best with a side of dal (lentils) and fresh yogurt, this meal is light, satisfying, and full of wholesome goodness.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Parwal (Pointed Gourd) | 15, cut straight | Fresh, washed, and sliced |
| Potatoes | 3, cut straight | Peeled and diced |
| Peanuts | 1/4 cup, ground into powder | Chopped and powdered |
| Turmeric Powder | 1/2 tsp | For color and flavor |
| Red Chili Powder | 1 tsp | Adjust for spice level |
| Coriander Powder | 1 tsp | Adds a mild, earthy flavor |
| Fresh Green Coriander | A small handful, chopped | For garnishing |
| Mustard Seeds (Rye) | 1/2 tsp | For tempering |
| Salt | To taste | Season according to preference |
| Oil | As needed | For cooking |
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Servings: 2
Cuisine: Bengali
Course: Main Course
Diet: Vegetarian
Instructions
-
Heat the Oil
In a large pan or kadhai, heat some oil on medium heat. Add the mustard seeds (rye) to the hot oil. Let them splutter for about 10 seconds until they release their aroma. -
-
Cook the Parwal
Once the mustard seeds are spluttering, add the chopped parwal (pointed gourd) into the pan. Stir well and season with salt. Cook the parwal on medium heat until it is about half-cooked, stirring occasionally to ensure it doesn’t stick to the pan. -
Add the Potatoes
Once the parwal is partially cooked, add the chopped potatoes to the pan. Mix everything well and continue cooking for another 10-15 minutes, stirring occasionally, until the potatoes are tender and cooked through. -
Add the Spices
Once the potatoes and parwal are fully cooked, it’s time to add the spices. Sprinkle in the turmeric powder, red chili powder, and coriander powder. Stir everything well to coat the vegetables in the spice mix. Cook for another 5 minutes, allowing the spices to blend with the vegetables and cook thoroughly. -
Final Check and Adjust Seasoning
Taste the sabzi to check the salt and spice levels. If necessary, adjust with a little more salt or spice as per your preference. Once done, remove from heat. -
Garnish and Serve
Garnish the sabzi with fresh green coriander (cilantro) for a burst of freshness. Serve this delicious Aloo Parwal ki Sukhi Sabzi hot with dal, spinach raita, and fresh phulkas or parathas for a wholesome meal.
Tips for a Perfect Aloo Parwal Sabzi:
- Parwal Selection: Choose fresh, firm parwals that are free of wrinkles for the best texture. They should be tender yet not overly ripe.
- Oil: Use mustard oil for an authentic Bengali flavor, but you can also use vegetable or sunflower oil.
- Spices: Feel free to adjust the spice levels according to your taste. If you like it spicier, add more red chili powder or even some green chilies.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat well before serving.
This Aloo Parwal Ki Sabzi is a classic vegetarian dish that brings the flavors of Bengali cuisine to your kitchen. Simple, healthy, and full of traditional flavors, it’s perfect for everyday meals or special occasions when you want to try something different yet familiar.
