Aaloo Parwal Dum (Potato and Pointed Gourd)

“Aaloo Parwal Dum (Potato and Pointed Gourd)” has long been a cherished dish in North Indian summer weddings and festivals, known for its simplicity yet vibrant flavours. Traditionally, it has been a staple in marriage feasts, especially during the hot summer months as parwal are widely available and are considered light yet fulfilling.

Over the years, this dish has evolved from being a humble, home-cooked meal to a highlight in grand celebrations. Its ability to pair perfectly with Puris or Steamed Rice makes it a crowd favorite at large gatherings.

Even today, despite the influx of modern dishes, Aloo Parwal Dum retains its popularity, symbolising tradition and continuity. The rich, spicy gravy, along with the tender vegetables, remains a beloved part of festive and marriage menus, offering a taste of heritage and warmth.

Ingredients:

• Potato: 250gm. (small)
• Parwal (pointed gourd): 200gm
• Onion: 2 no. (Small)
• Tomato: 1 no. (Small)
• Red chilli powder: 1 teaspoon
• Turmeric powder: 1 teaspoon
• Coriander powder: 1 teaspoon
• Garam masala powder: half teaspoon
• Ginger: 1 teaspoon (paste)
• Whole red chilli: 2 no.
• Cumin seed: half teaspoon
• Bay leaf: 2 no.
• Salt: 2 teaspoon
• Mustard oil/any cooking oil: 4 tablespoon
• Ghee: one teaspoon (optional)
• Water: 1 cup

Preparation:

1. Grind one tomato and one onion. Keep aside.
2. Chop one onion.
3. Boil the potatoes; Peel off potatoes, cut into equal parts.
4. Scrape parwal (pointed gourd) using a knife (not peeler), remove both ends.
5. Wash and cut longitudinally into two pieces.
6. In a bowl put the chilli powder, coriander powder, turmeric powder and salt. Add one tablespoon of water and mix wet masala pasteis ready, keep aside.

Method

1. Take fry pan heat 2 table spoon of oil; When it smokes, add whole chilies, cumin and bay leaf, sputter for few seconds.
2. Add parwal, stir fry on medium flame for about 3-4 minutes (unil parwal becomes tender); take out from the frying pan.
3. Put the remaining oil in the frying pan and let it heat.
4. Add chopped onion; stir fry on high flame for couple of minutes, add tomato onion and ginger paste, continue to fry on medium low flame (keep it stirring otherwise it may burn) till this mixture separates from the oil.
5. Add wet masala paste and boiled potatoes and fried parwal, stir fry for couple of minutes.
6. Add one cup of hot water; cook on lower flame for (dum) on 8-10 minutes with lid on.
7. Add Garam masala powder and one teaspoon ghee, put off the flame.
8. “Aaloo Parwal Dum (Potato and Pointed Gourd)” is ready to  be served.
9. Tip:you may garnish this preparation with chopped  fresh coriander leaves.
10.  Serve with fluffy Puries or Rice.

    

Aaloo Parwal Dum (Potato and Pointed Gourd) by admin is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.