Aloo Parval Sabzi, Recipe of Aloo Parval Dry Sabji
Author: Gopi Patel
Recipe type: Main
Cuisine: Punjabi
Prep time:
Cook time:
Total time:
Serves: 3
- Parwal (snake gourd): 2 cups
- Potato: 1 cups
- Onion: 1/2 cup, sliced
- Tomato: 1/2 cup, chopped
- Oil: 1 tbsp
- Cumin seeds: 1/2 tsp
- Mustard seeds: 1/2 tsp
- Turmeric powder: 1/2 tsp
- Red chili powder: 1 tsp
- Coriander powder: 1 tsp
- Garam masala powder: 1/2 tsp
- Salt: 1 tsp or to taste
- Rinse the Parval thoroughly in water and remove its skin. Cut Parval into slices. Do the same with potato.
- Also cut the onions in slices and chop tomatoes into pieces.
- Heat oil in a non-stick pan and add cumin seeds (jeera) and mustard seeds (rai). Let them flutters.
- Once the mustard seeds starts crackling add Onion slices and saute them for a minute till they become translucent.
- Now add the chopped tomatoes and mix it well. Let the tomatoes get cooked for a minute.
- Throw in sliced Parval and potato. Again mix it well and let the potatoes get cooked for 3 to 4 minutes.
- Add turmeric powder and salt to taste. Stir and mix the spices with sabji.
- Also add red chili powder, coriander powder and garam masala powder in Parval sabzi and give a stir.
- Cover the lid and let the spices gets cooked for 3 to 4 minutes till potato gets soften.
- Aloo Parval Sabzi is ready now. Serve it hot with chapati, fulkas or roti and butter milk.
Recipe by WeRecipes at https://werecipes.com/aloo-parval-sabzi-recipe/
3.2.1311