Tuesday, 31 October 2017

Alu Parwal Recipe(The Bengali Way) || Pointed gourds and Potato in a gravy



             Parwals or pointed gourds are a very common summer vegetable in North India.It is had in different preparations  including fish curries where it is added to the curry .In some states of eastern India ,leave alone the fruit ,even the leaves of this plant are equally relished.
Here I am sharing the step by step recipe of alu parwal,or the parwal prepares with potatoes.this is a very common item during the summer months in many of the states of Northern India.



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In this recipe the potatoes are added before adding the parvals and shallow fried for sometime .This gives a very different taste to the potatoes ,which cannot be attained if the potatoes and the parvals are added together.At the end of the cooking process you might have noticed that little wheat flour is added by mixing it in water.The wheat flour acts  as a thickening agent in this recipe as this recipe is only based on few spices .In this recipe the flavour of the garam masala and the ghee is subtle yet adding them is absolutely compulsory for the right taste

















Ingredients
Parwals-6 to 7(peeled and chopped to 1 inch pieces)
potatoes-2 medium(Peeled and cut in one inch cubes)

Spices
cumin powder-2 teaspoon 
coriander powder 4 teaspoon
turmeric powder-1 teaspoon
chili powder-1 teaspoon (as per taste)
Ginger paste-1 teaspoon 
ghee 1 teaspoon
sugar -1 teaspoon
Salt as  per taste 
bay leaves-2 
cumin seeds -1 teaspoon
mustard oil -1 tablespoon  preferably
wheat flour -1 teaspoon



Procedure
1-Heat oil in the pan
2- Add in the cumin,bay leaves and the potatoes
3- Add ion the salt and little turmeric
4- Shallow fry in medium heat for sometime-3 mins approx.
5- Add in the parwals and all the dry spices
6- Mix well and after about 2 min ,add the ginger paste
7- Cover and cook for another 5 minutes
8- Open the lid ,the raw smell of the spices should be gone,then add water just enough to cover the veggies
9-Cover and cook for another 5 to 7 minutes till the potatoes and the parwal is cooked

10-Make a solution of the wheat flour with one tablespoon water
11- Open the lid ,check if the veggies are cooked,then add the wheat flour solution
12-Let it simmer as you add the garam masala,and sugar
13- Lastly add the ghee
14- Stir well and switch off the flame














Heat oil in the pan




Add in the cumin,bay leaves and the potatoes



Add ion the salt and little turmeric





Shallow fry in medium heat for sometime-3 mins approx



Add in the parwals and all the dry spices


Mix well and after about 2 min ,add the ginger paste

Cover and cook for another 5 minutes






Open the lid ,the raw smell of the spices should be gone,then add water just enough to cover the veggies




Cover and cook for another 5 to 7 minutes till the potatoes and the parwal is cooked


Make a solution of the wheat flour with one tablespoon water



Open the lid ,check if the veggies are cooked,then add the wheat flour solution








Let it simmer as you add the garam masala,and sugar





Lastly add the ghee




Stir well and switch off the flame



This can be enjoyed with chapati ,roti ,paratha  or steamed rice.


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2 comments:

  1. Darun darun. Khub nostalgic lage eyi Shob dish dekle. Ebar India ele Make bolbo amake ranna kore khabate. Tomar dish is outstanding. The dollop of ghee at the end, simply makes the dish more awesome. Loved it.

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