Aloo Parwal Ki Ras Wali Sabzi- Every Day Sabzi

Aloo Parwal ki Ras Wali Sabzi- A simple and delicious potato and pointed gourd curry

Parwal/potol /patola/green potato is a seasonal vegetable and is available during summers till monsoon season. Parwal is mainly used in North and East India specially in the states of Orissa and Bengal.

This parval vegetable is easy to digest so recommended for the patients with weak digestion,constipation, jaundice and  is specially good for stomach ailments. It has many health benefits, is low in cholesterol and fat.Is very easy to digest so recommended for the patients with weak digestion ,is antipyretic, laxative, helpful in treating jaundice, ulcers and other liver problems so its good to include this vegetable in your diet during summer and monsoon season.

Many People often get confused between  tindora and parwal as both looks quite similar by color and size but are  very different in taste and texture,Parwal have round big seeds which can be consumed if they are tender but if the seeds are hard and black then they should be removed.

I regularly use parwal during the season and make different types of curry and stir fries .The most popular are-  Aloo parwal ki sookhi sabzi  ,  Stuffed Parwal Masala , Bengali style Aloo Parwal sabzi  

This Aloo Parwal ki ras wali sabzi ki recipe I am posting today is a simple, easy to make recipe which can be made in the pressure cooker and served with roti or paratha,its a simple roz ka khana type recipe.

ras wali parwal A simple and delicious potato and pointed gourd curry

• CourseSide dish
• CuisineUttar Pradesh Cuisine

Servings4 person Prep Time10 minute Cook Time10 minute Ingredients

• 250gms / 6 pieces Pointed Gourd / Parwal
• 350gms / 2 medium size Potatoes / Aloo
• 2small Tomatoes / Tamatarchopped
• 2 Green chilieschopped
• 1tsp Ginger / Adrak
• 3/4tsp Red chili powder
• 1/2tsp Turmeric Powder / Haldi Powder
• 1tsp Coriander Powder / Dhaniya Powder
• Salt to taste
• 2tbsp Yogurt / Dahi
• 3tbsp Cooking Oil
• 3/4tsp Cumin Seeds / Sabut Jeera
• 1/4tsp Asafoetida / Hing powder
• 1 Bay Leaves / Tej Patta
• 1/2tsp Mango Powder / Amchoor Powder

Instructions

1. Scrape parwal and chop into cubes , peel and chop the potatoes
2. Grind together tomato, green chili and ginger and make a fine paste.
3. Heat oil in the pressure cooker and add cumin and bay leaf,when it start to crackle then add asafoetida.
4. Add the ground tomato paste ,curd and all the powdered spices(except mango powder) and saute till oil start separating from the tomatoes.
5. Now add potatoes and parwal and saute for a minute.
6. Add 1.5 cup water and mix it well.
7. Pressure cook for 3 whistles or cook till the vegetables become soft.
8. Open the cooker and add chopped coriander and mango powder (or 1 tsp lemon juice )and mix.
9. Serve with chapati, paratha or jeera rice

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