AALOO PARWAL RASA SABJI

• PARWAL IS A SEASONAL VEGETABLE .IT IS AVAILABLE IN SUMMER SEASON TILL MANSOON  IN INDIA.
• IT IS MAINLY USED IN NORTH & EAST INDIA LIKE BIHAR,ORISSA,BENGAL.
• IN NORTH INDIA , IT IS MADE IN FORM OF DRY VEG.
• IT IS RECOMMENDED  4 STOMACH-AILMENTS,WEEKDIGESTION,CONSTIPATION,JAUNDICE.

• RECEPIE TYPE-VEGAN/VEG                                    PREPARATION TIME - 15 MIN
• COOKING TIME - 25 MIN                                            SERVE - 2 PERSONS                             

AALOO  PARWAL RASA

                                                                         

PARWAL PIC

INGRIDIENTS:

• BOILED POTATO-250GM
• PARWAL/POINTED GOURD-100GM
• GARAM  MASALA(SABJI MASALA)-1/2TSP
• ONION-1/4CUP CHOPPED
• GINGER-1 INCH LONG
• TOMATO-1/4CUP CHOPPED
• GREEN CHILLY-1PIECE
• RED CHILLY POWDER-1/2TSP
• SALT-1/2TSP
• TERMERIC POWDER-1/2TSP
• CUMIN SEEDS-1TSP
• REFINED OIL-1TBSP

METHOD:

• TAKE THE PARWAL .PEEL IT & SLIT IT FROM ONE SIDE.
• TAKE A FRYING PAN.ADD REFINED OIL IN IT .THEN SHALLOW FRY THE PARWAL IN IT.REMOVE THE PARVAL FROM PAN.
• REFINED OIL REMAIN IN THE PAN. ADD CUMIN SEEDS,ONION,GINGER,GREEN CHILLY & IN THE END TOMATO IN IT.SAUTE IT TILL IT BECOME GOLDEN.
• WHEN IT COOKED ,THEN ADD BOILED PEELED CHOPPED POTATO IN IT.
• THEN ADD ALL SPICES,SALT IN IT.
• COOKED IT FOR 1 MINUTE.
• THEN ADD I.5CUPS OF WATER IN IT.COOKED FOR 3-4 MINUTES.
• SPRINKLE THE CHOPPED CORRIENDER LEAVES ON IT.
• U CAN EAT IT WITH POORI OR CHAPATI.

TIPS:

• NEVER BOIL THE PARWAL IN COOKER.
• U CAN ADD CURD IN GRAVY.
• U CAN DEEP FRY THE PARWAL.
• PEELING OF PARWAL IS PERSONAL CHOICE.
• U CAN CUT THE PARWAL LONG,THIN FORM  LIKE POTATO IN FRENCH FRIES.