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    Home » Vegetarian Side Dishes » Aloo Parwal Ki Sabzi ~ Side Dish for Rotis

    Aloo Parwal Ki Sabzi ~ Side Dish for Rotis

    Published: Jul 12, 2014 · Modified: Sep 23, 2020 by Srivalli · 5 Comments

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    Learn how to make Parval with this delicious Aloo Parval Ki Sabzi. Parwal / Parval / Paror is known as the pointed gourd in different languages in India, is often called as green potato as well. It is widely cultivated in the eastern and some northern part of India. It is a good source of carbohydrates, vitamin A, and vitamin C. It is used as ingredients of soup, stew, curry, sweet, or eaten fried and as potoler dorma or dolma (dolma) with fish, roe or meat stuffing.

    I first came to know about this vegetable when I visited Parents in Culcutta and saw that they have already got so used to eating this vegetable. This one was so common and widely used that they had to use and they loved it. It was a slow process for me to get used to it. However I have seen Amma making it and reminiscing about their stay in Calcutta.

    Few years back, we might have been surprised to see all these vegetables in Madras. However we get all these vegetables now and I find my North Indian friends being so surprised knowing that we get these. As I said Amma has been using this and got for me as well. So it was this combination with aloo that was made for dinner along with rotis.

    Aloo Parval Ki Subzi

    Ingredients Needed:

    Parval - 150 gms
    Potato - 150 gms
    Onion puree - 2 medium
    Tomato puree - 2 medium
    Ginger Garlic paste - 1/2 tsp
    Salt to taste
    Chili powder - 1  tsp
    Coriander powder - 1 tsp
    Cumin powder - 1/2 tsp
    Turmeric powder a pinch
    Garam Masala - 1/2 tsp
    Oil - 2 tsp
    Coriander leaves

    Oil for deep frying

    How to make Aloo Parval Ki Sabzi

    Clean and chop the parval into two halves. Peel the potatoes and cube. Deep dry both parval and aloo in oil and keep it aside.

    Heat a non stick pan with oil, saute the onion puree till it gets thick. Then add the ginger garlic paste, saute well.

    Next add the tomato puree, salt, turmeric powder, red chili powder, coriander powder, mix well and cook till the raw smell leaves.

    Add the fried parval and aloo, combine everything well. Add water and bring to boil. Cook till the gravy becomes thick. Add cumin powder and garam masala. Cover with lid and simmer for 10 mins, till the vegetables are cooked.

    When the gravy is thick and cooked well, garnish with coriander leaves and serve hot with rotis.

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    Aloo Parwal Ki Sabzi ~ Side Dish for Rotis

    Course Main Dish - Gravies
    Author Srivalli
    Tried this recipe?Mention @cooking4all or tag #cooking4all!
    Previous Post: « Chicken Sandwich | Delicious makeover with Leftover Chicken
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    Reader Interactions

    Comments

    1. Padmajha PJ says

      July 12, 2014 at 2:29 pm

      This was one of dad fav veggie and since he had this a lot[that means really a lot] when he was in Durgapur, he is not so fond of it now. But guess will can try this once for him...

      Reply
    2. Archana Potdar says

      July 13, 2014 at 5:35 am

      I never like parval and always got mad at my mom for making it.Now I dont mind it but the girls get mad at me. Guess its a full circle.

      Reply
    3. Pavani N says

      July 14, 2014 at 9:20 am

      That is such a yummy combo and the curry looks great.

      Reply
    4. Chef Mireille says

      July 16, 2014 at 10:34 pm

      never tried this veggie yet but dish looks so good and inviting

      Reply
    5. Arthy shama says

      July 22, 2014 at 9:17 am

      Gravy looks delecious and is healthy as well. Thanks for sharing 🙂

      Reply

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    Hi! Seasons change, yet there are some timeless recipes you can enjoy anytime. If you are sport for it, you are in the right place!

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