Parwal aloo
Parwal aloo, from above
VegVeganBihar

Parwal aloo

Pointed gourd and potatoes in mustard oil with a light masala. Summer lunch in Bihar and eastern UP.

30 minTime
4 gProtein each
mediumSpice
The summer gourd of the east2 chapters · 1 min read

Make it your way

Grandma's wayParwal, potatoes, mustard oil.
The original
153kcalsame
4 gproteinsame
6 gfibresame
30minutessame

Classic parwal aloo.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Parwal (pointed gourd)400 g, scraped and halved
Potato2 medium, cubed
Mustard oil2 tbsp
Cumin seeds1 tsp
Onion1 medium, sliced
Ginger garlic paste2 tsp
Tomato1 medium, chopped
Turmeric (ground turmeric)¼ tsp
Red chilli powder (indian red chili powder)¾ tsp
Coriander powder (ground coriander)2 tsp
Garam masala½ tsp
Saltto taste

Method

4 steps
  1. 1Heat mustard oil until it smokes and cool slightly. Fry the parwal and potatoes with turmeric and salt until golden spots appear.
  2. 2Push aside, add cumin, onion and ginger garlic paste and fry until golden.
  3. 3Add tomato and powders, mix everything, cover and cook on low until tender.
  4. 4Finish with garam masala.
Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

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Make it a meal

What goes with Parwal aloo: a bread or rice, a side, something to drink and something sweet.

Bread or rice Sattu paratha45 min
Bread or rice Dal bhari puri60 min
With a main Litti chokha75 min
With a main Ol ki sabzi50 min
To drink Sattu sharbat10 min
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