Aaloo Parwal Dum (Potato and Pointed Gourd)

Ingredients:

• Potato: 250gm. (small)
• Parwal (pointed gourd): 200gm
• Onion: 2 in number. (Small)
• Tomato: 1 in number. (Small)
• Red chilly powder: 1 teaspoon
• Turmeric powder: 1 teaspoon
• Coriander powder: 1 teaspoon
• Garam masala powder: half teaspoon
• Ginger: 1 teaspoon (paste)
• Whole red chilly: 2 in number.
• Cumin seed: half teaspoon
• Bay leaf: 2 in number.
• 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.
4. Peel off potatoes and cut into equal parts.
5. Scrape parwal (pointed gourd) using a knife (not peeler), remove both ends.
6. Wash and cut longitudinally into two pieces.

To cook : Method

1. Take fry pan heat 2 table spoon of oil in it. When it smokes, put 2 whole chilies, cumin seeds and bay leaf.
2. Add parwal and fry it about 5 minutes (till parwal becomes tender).
3. Remove parwal from the frying pan.
4. Again put the remaining oil into the frying pan and let it heat.
5. Add chopped onion to this oil and fry till golden brown. (About 5 minutes)
6. Add tomato onion and ginger paste that you have prepared in it. Stir it and fry (keep it stirring otherwise it may burn) till this mixture separates from the oil.
7. Now in a bowl put the chili powder, coriander powder, turmeric powder and salt. Add one tablespoon of water and mix it well, till it becomes paste.
8. Add this paste in the fried masala and stir it.
9. Add boiled and chopped potatoes and fried parwal in it. Stir it for 2 minutes.
10. Add one cup of hot water mix this and cover it.
11. Lower the flame and heat it about another 10 minutes.
12. Add Garam masala powder, one teaspoon ghee and put off the flame.
13. Now, Aaloo parwal Dum is ready to serve.
14. Tip:you may garnish this preparation with chopped  fresh coriander leaves.
15.  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.