Aloo Parwal Curry

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Parwal is found in abundance in north india but not in south india.When i was in school my mom used to prepare this curry a lot. But after marraige i moved to chennai and rarely found this vegetable.It is also very expensive, but its a lovely vegetable to have as a curry. It has got a unique taste and crunchy feel. It is known as pointed gourd in english and potal in telugu and potolo in oriya : )

Where to buy in chennai

Those of you who are in chennai can get this at the vegetable shops opposite to RMKV T Nagar or if u are lucky sometimes at Saravanna Stores opposite to Ranganathan street !!

How to steal

My neighbour aunty once got this and she told me that i can buy at saravanna, I immediately rushed there but it was over.I came back dejected ...then later aunty asked me the recipe and this was my moment (hehehee .. inner evil laughter), i told her i will tell her the recipe on one condition if she parts with 6-7 parwals!!.So i got my share and i made the curry that day and enjoyed after a long time.See what love for a vegetable can do to me : )

Preparation Time :15 min

Cooking Time : 30 min

Serves 2

Ingredients

• 10 to 12 parwal
• 1 cup diced potatos
• 3/4 cup chopped onion
• 3/4 cup chopped tomato
• 1/4 tsp cumin seeds
• 1 tsp coriander powder
• 1/8 tsp sugar
• 1/4 tsp chilli powder
• 1/4 tsp turmeric powder
• 1 tsp garlic ginger paste
• 1/2 tsp garama masala
• 3 tbsp oil
• pinch of hing
• salt to taste

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Cooking Procedure

Wash the parwal and cut the ends and slice lengthwise into four quarters.

Heat 1 tbsp oil in a pan and shallow fry the parwal till they become little soft and golden brown on medium flame and keep aside.

Then heat another 1 tbsp oil in the pan and shallow fry the diced potatos till they become little soft and golden brown and keep aside.

Finally heat another tbsp oil in the pan, add cumin seeds when it splutter, add onion garlic ginger paste,turmeic powder and stir till light golden brown. Add tomatos and cook till soft.

Add all remaining powders,sugar,salt and stir until oil saturated out of gravy.Then add the shallow fried parwal n potatos and stir n blend the mixture with the veggies.

Add half cup of water cover it and stir it occasionally.If you require you can add more water according to your convenience.

After 15-20 min the brussels will be soft and take it off the flame.Serve hot

I am posting this recipe to a wonderful event

Dish name starts with: A hosted by Akhila

"Show me your curry" hosted by Divya

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Tags: parwal, potol, pointed gourd, curry, tasty curry, simple curry, easy curry, simple recipe, easy recipe, indian recipe, potato and parwal, orissa dish