Tuesday, 12 July 2011

Alu-parwal(pointed gourd) ki sabzi

Available only for some time, parwal is must have veggie in any given home in UP or Bihar. During the season, parwal lovers just relish its simple bhujia or stir fried or gorge down spicy curry with roti of rice.  I have always liked mom’s no-frill curry with minimal spices yet so tasty that we would sit licking fingers even after we have devoured the last bite.


Alu-parwal(pointed gourd) ki sabji


Ingredients:
7-8 parwal skin scraped
3-4 boiled potatoes
2 onions sliced
7-8 cloves of garlic crushed
1 inch ginger grated
3-4 green chillies slit
3 medium tomatoes chopped
1 tsp turmeric powder
1 tbs sabji masala
2tsp black pepper powder
½ tsp garam masala
1 tsp red chilli powder
½ tsp jeera
2 bayleaves
Salt
2 tbs oil
1 tbs ghee
  cups of water

Method: Scrap the parwal with peeler. Now cut into half vertically. Make incisions in the half pieces length-wise from centre towards the ends but without cutting it fully. This way the gravy will penetrate well. Potatoes should not be over boiled.
Heat ghee in a pan. Add the parwal and fry on medium flame till it obtains a nice colour on the skin. They will shrink in size. Remove in a plate. In the same pan sauté the cut potatoes till they get a slight golden colour. Remove in a plate. In the same pan heat the oil. Add cumin and let it splutter. Add green chillies and later bay leaves. Sauté. Add sliced onions. Mix. Lower the heat and cover for 3 min. Give it a stir and fry till they get a light colour and turn translucent. Add the ginger, garlic and tomatoes. Add salt, turmeric, sabji masala, red chilli powder and stir. Cover and cook for 4 min. You will notice the tomatoes have softened and the oil has separated. Add the fried parwal and potatoes and mix well. Add black pepper powder, stir and cook for 2 min. Add the water and let it simmer for 5 min till gravy is of desired consistency. Sprinkle the garam masala and mix. Remove from heat. Serve garnished with coriander leaves.

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