Parwal Aloo Vegetable
Parwal Aloo Vegetable is a simple and healthy recipe made with pointed gourd, potatoes, and a blend of aromatic spices. It is a gluten-free and vegetarian dish, making it suitable for many dietary preferences. It is also a good source of carbohydrates, fiber, and vitamins. This recipe is ideal for lunch or dinner, and it can be served with rice or roti.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
62 kcal
Protein
2 g
Carbs
10 g
Fat
2 g
Fiber
2 g
Ingredients
Cumin seeds
0.5 tsp (2.5g)
Mustard seeds
0.25 tsp (1.25g)
Turmeric powder
0.25 tsp (1.25g)
Common salt
0.5 tsp (2.5g)
Parwal Vegetable
250 gm (250g)
Potato, brown skin, small
200 gms (200g)
Olive Oil
1 tsp (5g)
Chopped Green Chilli
1.5 tsp (3g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
Red chilli Powder
0.25 tsp (1.25g)
Coriander Powder
1 tsp (2g)
Instructions
Preparation
Wash, peel and slice parwal.
Wash peel and dice potatoes.
Cooking Steps
Heat the oil in a pan or kadai over medium heat.
Add the cumin seeds and mustard seeds. Let them splutter for a few seconds.
Add the sliced parwal (pointed gourd) and diced potatoes to the pan. Mix well.
Sprinkle turmeric powder, red chili powder, coriander powder and salt over the vegetables. Stir to coat the vegetables evenly with the spices.
Cover the pan with a lid and cook on medium-low heat. Stir occasionally to prevent sticking and ensure even cooking.
Cook for about 15-20 minutes or until the parwal and potatoes are tender and cooked through. You can add a little water if the vegetables start to stick to the bottom of the pan. Cover and continue cooking until they are soft.
Once the vegetables are cooked, check for seasoning and adjust salt and spices if needed.
Garnish with chopped fresh coriander leaves.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.