Parwal is often not liked by many people, but if you make them well in onion tomato gravy on low gas, then it becomes very tasty. And if you are making these with lentils, then make dry or stuffed parwal. Make Aloo Parwal with less gravy with roti or paratha like we have prepared. So let’s make them.
aloo parwal recipe in hindi
Parwal – 250 grams cut into 1 inch pieces
Potatoes – cut into 1 inch pieces of 2-3 medium size
Tomato – 1 small finely chopped
Asafoetida powder – 1/4 tsp
Coriander Powder – 1 tsp
Turmeric – 1/2 tsp
Red chili powder – 1 tsp or as per taste
Mustard oil – 1 tbsp (you can use any oil but we like mustard oil more in this)
Salt – as per taste
Green chili – 1 finely chopped (if adding green chili then add less red chili powder)
Onion – 1 small finely chopped
Ginger-garlic paste – 1 tsp finely chopped or paste
– 1/2 tsp finely chopped or paste
How to make Aloo Parwal Sabzi (How to make Aloo Parwal recipe)
Wash the parwal thoroughly and cut it into 1 inch pieces. There is no need to peel the parwal, you wash them well and cut them directly like this. If the seeds of parwal are raw then only put them or else remove them. Remove the seeds and cut all the parwals. Similarly cut potatoes into 1 inch pieces. Cut onion and tomato into small pieces.
Heat oil in a kadai. When the oil is hot, add cumin seeds. When cumin seeds are roasted (be careful not to burn cumin), then add asafoetida to it.
Add finely chopped onion. When the onion becomes light pink, add the garlic-garlic paste inside.
Fry for 2-3 minutes so that the pungency of ginger garlic ends. Now add all the dry spices (coriander powder, turmeric, red chili powder, salt) and 1/4 cup water so that the spices get roasted well.
When the spices start leaving the oil, then add finely chopped tomatoes. Now cover it and cook it on low flame till the tomatoes melt.
After the tomatoes are melted, grind them lightly and then add chopped potatoes, parwal and mix them well with the spices.
Fry it for 3-4 minutes and then add 2 cups of water. Now cover it and cook till the potato-parwal is cooked. Note: If you want to add dry potato-parwal vegetable then do not add water. Cover it and cook it like this.
After the potato-parwal is cooked, grind them lightly so that the gravy becomes a little bit coarse. Keep the gravy in this vegetable more or less according to your taste.
Best to eat with
If you are eating dry vegetable of potato-parwal, then eat it with lentil rice. By the way, potato-parwal vegetable with less gravy tastes very good with parathas.
You can cut potato-parwal in any way according to your choice.
If the Parwal seeds are ripe, then definitely remove them.
Do not add water to make dry potato-parwal vegetable. Cover it and cook it on low gas.
To make this dry vegetable, cut the potato parwal thinly so that it melts quickly.