Parwal sabzi recipe
parwal recipe Parwal sabzi recipe with step-by-step photographs – this aloo parwal recipe is a dry, barely tangy and attractive dish made with potatoes (aloo) and pointed gourd (parwal).
This can be a Punjabi recipe which we make at dwelling and its now I'm sharing the recipe. Higher late then by no means.
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The aloo parwal sabzi recipe is analogous to the best way we make different dry veggie dishes with potatoes like Aloo gobi, Aloo beans and Baingan sabzi.
that is a kind of recipes which is simple and fast to arrange and doesn't take a lot time.
Addition of potato is non-compulsory on this dish.
In order for you then you possibly can skip including it. Should you skip including potatoes then add the identical quantity of parwal to exchange the potatoes.
Nonetheless potatoes add good style and taste within the dish and we all the time add them.
One other recipe I make with parwal is that this Bengali type Aloo potoler dalna recipe.
Aloo parwal ki sabzi could be served with phulkas or rotis.You can too pack the sabzi in tiffin field.
video of Parwal sabzi recipe
this video from Swadisht Bhojan
more recipe
Parwal Recipe
4.84 from 6 votesThis aloo parwal sabzi recipe is a dry, barely tangy and attractive dish made with potatoes (aloo) and pointed gourd (parwal).AUTHOR:DASSANA AMIT PREP TIME:10 MINS COOK TIME:20 MINS TOTAL TIME:30 MINS COURSE:SIDE DISH CUISINE:NORTH INDIAN,PUNJABIDIET:VEGAN SERVINGS (CHANGE THE NUMBER TO SCALE):(1 CUP = 250 ML)
Components
- 250 grams parwal or pointed gourd
- 2 medium potatoes
- 3 tablespoons oil - mustard or sunflower or peanut oil
- ¼ teaspoon cumin seeds (jeera)
- 1 pinch asafoetida (hing)
- 1 inexperienced chili (hari mirch)- chopped
- ¼ teaspoon turmeric powder (haldi)
- ¼ teaspoon purple chili powder
- ¼ teaspoon coriander powder (dhania powder)
- salt as required
- ¼ teaspoon garam masala powder
- ½ teaspoon dry mango powder (amchur powder)
- 1 to 2 tablespoons chopped coriander leaves
Directions
preparation for aloo parwal recipe
- Firstly rinse the parwal very properly in water. Drain the water and maintain apart.
- Then peel the pores and skin of the parwal. You'll be able to even evenly scrape of the pores and skin.
- Slice the parwal in two components.
- There will probably be seeds and pith within the parwal. If the seeds are mature and enormous, then take away them together with the pith. If the seeds are tiny and tender, then you definitely need not take away parwal seeds and the pith.
- Now slice every of the half in three or 4 components.
- Rinse, peel and in addition slice 2 medium potatoes in wedges.
making aloo parwal ki sabzi
- Warmth Three tablespoons in a heavy pan or kadai.
- Cut back the flame and add ¼ teaspoon cumin seeds and 1 pinch asafoetida (hing). Let the cumin seeds splutter.
- Then add the sliced parwal and potatoes.
- Combine them properly with the oil.
- Stir and saute until each parwal and potatoes are half executed on low to medium-low flame.
- Then add 1 inexperienced chili (chopped).
- Subsequent add ¼ teaspoon turmeric powder, ¼ teaspoon purple chili powder and salt as required.
- Add ¼ teaspoon coriander powder.
- Combine very properly and proceed to saute each the veggies.
- Saute until the parwal and aloo grow to be golden from the perimeters and are cooked properly. You'll have to stir aloo parwal sabzi at intervals for uniform cooking. Do use a thick heavy bottomed pan or kadai, in order that the veggies don't get burnt.
- Lastly add ¼ teaspoon garam masala powder, ½ teaspoon dry mango powder (amchur powder) and 1 to 2 tablespoons chopped coriander leaves.
- Combine very properly.
- Serve aloo parwal sabzi sizzling or heat with chapatis or parathas.
Notes
Some suggestions for aloo parwal sabzi:- For a spicy model, you possibly can improve the quantity of purple chili powder and garam masala.
- Usually we use mustard oil, however you can too use peanut or sunflower oil.
- Do carry on stirring at intervals for uniform cooking.
- No lid is saved on the pan or kadai whereas cooking.
- Use a heavy thick bottomed pan, in order that the veggies don't get burnt and are cooked evenly.
- Inexperienced chilies could be skipped if you would like.
- Garnish with coriander leaves if you happen to prefer it.
- Recipe could be doubled too.
Diet Data (approximate values)
Diet FactsParwal RecipeAmount Per ServingEnergy 233Energy from Fats 135% Each day Worth*Fats 15g23%Saturated Fats 1g6percentSodium 70mg3percentPotassium 656mg19%Carbohydrates 22g7%Fiber 4g17%Sugar 1g1percentProtein 5g10%Vitamin A 49IU1percentVitamin B1 (Thiamine) 1mg67%Vitamin B2 (Riboflavin) 1mg59%Vitamin B3 (Niacin) 2mg10%Vitamin B6 1mg50%Vitamin C 42mg51%Vitamin E 6mg40%Vitamin Ok 1µg1percentCalcium 68mg7percentVitamin B9 (Folate) 24µg6percentIron 6mg33%Magnesium 40mg10%Phosphorus 87mg9percentZinc 1mg7%* P.c Each day Values are primarily based on a 2000 calorie food plan.GOOD KARMAall our content material & photographs are copyright protected. plenty of effort and time is spent in researching, creating, testing and photographing recipes. please don't copy. as a blogger, if you happen to you wish to adapt this recipe or make a youtube video, then please write the recipe in your personal phrases and provides a clickable hyperlink again to the recipe on this url.TRIED THIS RECIPE ?i might love to listen to from you. in case you have made this recipe then price the recipe or depart a remark beneath. if you happen to like this recipe then do share the recipe hyperlink on fb, twitter & pinterest. for instagram point outPreparation To Make Aloo Parwal Recipe
1. Firstly rinse 250 grams parwal (pointed gourds) very properly in water.2. Then peel the pores and skin of the parwal. You'll be able to even evenly scrape of the pores and skin. In order for you, you possibly can even rinse with water after peeling all parwals.
3. Slice the parwal in two components.
4. There will probably be seeds and pith within the parwal. If the seeds are mature and enormous, then take away them together with the pith. If the seeds are tiny and tender, then you definitely don’t must take away seeds and the pith.
5. Now slice every of the half in three or 4 components.
6. Rinse, peel and in addition slice 2 medium potatoes in wedges.
Making Aloo Parwal Recipe
7. Warmth Three tablespoons in a heavy pan or kadai. Cut back the flame and add ¼ teaspoon cumin seeds and 1 pinch asafoetida. Let the cumin seeds splutter. For the oil, you need to use mustard oil, peanut oil or sunflower oil.8. Then add the sliced parwal and potatoes.
9. Combine them properly with the oil.
10. Stir and saute until each parwal and potatoes are half executed on low to medium-low flame.
11. Then add 1 inexperienced chili (chopped).
12. Subsequent add ¼ teaspoon turmeric powder, ¼ teaspoon purple chili powder and salt as required.
13. Add ¼ teaspoon coriander powder.
14. Combine very properly and proceed to saute each the veggies.
15. Saute until the parwal and aloo grow to be golden from the perimeters and are cooked properly. You'll have to stir aloo parwal sabzi at intervals for uniform cooking. Do use a thick heavy bottomed pan or kadai, in order that the veggies don't get burnt.
16. Lastly add ¼ teaspoon garam masala powder, ½ teaspoon dry mango powder (amchur powder) and 1 to 2 tablespoons chopped coriander leaves.
17. Combine very properly.
18. Serve aloo parwal sabzi sizzling or heat with chapatis or paratha or bread
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