Parwal or Pointed gourd is a not so popular vegetable. Aloo parwal ki sabji without onion garlic or also called bhujia is a perfect summer time dish made with very few spices can be made in a jiffy. Be it for lunch , dinner or for tiffin box.
But trust me this vegetable is a life saver when you are in Healthy eating mode and you have run out of all options. This humble parwal ki sukhi sabji comes to rescue. It has a unique taste and is very easy to make.
This aloo parwal sabji tastes best when made in mustard oil it add pungency but if not available any other oil would also do. This stir fry is a little different because instead of using jeera tadka we are going to use Panch Phoron. Panch Phoron is a Bengali mix of 5 spices – Cumin Seeds (Jeera), Fenugreek Seeds (Methi Dana), Mustard Seeds (Rai), Fennel Seeds (Saunf) and Nigella Seeds (kalonji). This tadka just gives an all together different edge to this modest aloo parwal ki sabji.
Do try out this pointed gourd potato stir fry and see how simple and easy it is to cook this sabji.
Total Time: 20 – 25 mins
Serves: 2 – 3
1 tsp chopped Garlic
1/2 tsp Panch Phoran Mix
1/2 tsp Turmeric Powder
1/2 tsp Mustard Oil (Any oil)
- Chop the potatoes lengthwise into wedges.
- Peel the parwal and cut each into 4 slices lengthwise.
- Now heat oil in the kadai and then add the panch phoran mix. When it begins to sputter add chopped garlic. Stir fry garlic till it gets brown and then add chopped potatoes. Stir fry them for 4 – 5 minutes on low flame , sautéing it and then add turmeric powder and salt.
- Then add parwal pieces. Stir well, cover and let it cook for 10 – 15 minutes or till the parwal and potatoes are done.
- Dish it out and serve it with roti or rice with curd.