Pointed gourd or Trichosanthes is known as parwal or potol in Indian subcontinent. Another name for it is green potato. This is an ingredient which is used not just to make curries but also desserts. Aloo parwal ki sabji is an easy vegan curry which is very popular across East India especially in states of Orissa, Bihar and Bengal. Learn to make this delicious recipe with minimal ingredients below.
Pointed gourd curry has many health benefits. It helps control high cholesterol too.
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Ingredients for aloo parwal sabzi
- potatoes
- frozen parwal or fresh pointed gourd
- cumin seeds
- mustard seeds
- chopped ginger / ginger paste
- olive oil / mustard oil
- turmeric powder
- red chili powder
- cumin powder
- garam masala powder
- salt as per taste.
Refer to recipe card for quantity.
How to make aloo parval sabji? Detailed steps
- Heat oil in a pan or kadai. Add mustard seeds, cumin seeds, chopped ginger to it. Once seed splutter add potatoes to it.
2. Add some salt and cook until it softens.
3. Wash parwal in a sieve and slice them.
4. Add parwal to the kadai and mix well.
5. Add spices and mix well. Let it cook for 5 minutes.
6. Serve hot with basmati rice or any Indian flatbread.
Related recipes
aloo parwal curry | aloo parwal recipe
Equipment
- Kadai / pan
- Sieve optional
Ingredients
- 2 potatoes medium
- 1 packet frozen sliced parwal or 400 gm fresh pointed gourd
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon chopped ginger / ginger paste
- 3 tablespoon olive oil / mustard oil
- ¼ teaspoon turmeric powder / curry powder
- 1 teaspoon red chili powder
- ½ tbsp. cumin powder
- 1 teaspoon garam masala powder or as per taste
- salt as per taste.
Instructions
- Heat oil in a pan or kadai. Add mustard seeds, cumin seeds, chopped ginger to it. Once seed splutter add potatoes to it.
- Add some salt and cook until it softens.
- Wash parwal in a sieve and slice them.Add sliced pointed gourd to the kadai and mix well.
- Add powdered spices and mix well. Let it cook for 5 minutes or until rawness disappears.
- Serve hot with roti or rice.
Variations and Substitutions
Other dry sabzi you can make are aloo tindore, by replacing potol with tindore or ivy gourd. Another variation is aloo karela or bitter gourd fry.You may also add chopped onions, garlic, dry mango powder (amchur), green chilies to the above recipe. You can also make Bihari parwal masala in air fryer where basic Indian spice powder mix is stuffed in potol. You can make a Aloo Parwal ki Sabzi with Chana Dal by adding this dry sabzi when making chana dal. Doi Potol/Dahi Parwal is another Bengali dish which is a no onion-garlic curry. It is made by adding fried potol to whisked yogurt or dahi.
Storage
You can also freeze this curry and reheat it later. Consume any curry within 2-3 days for best taste.
FAQs
Yes, this seasonal vegetable is full of antioxidants, vitamin A and C. It also has blood-purifying properties and is good for diabetics.
Apart from Vitamin A and C, it contains sgood amounts of vitamins B1, B2, as well as minerals like magnesium, potassium, and iron.
Conclusion: Aloo parwal is a delicious vegan recipe which cooks under 30 minutes in a pan. It is a perfect side dish for weekday lunch/dinner. Happy cooking !
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