Namaste!
Today we will make Aloo Parwal Special Vegetable
We will not prepare heavy gravy.
But the taste will be similar to that of a heavy gravy
You can make it regularly
You will love this dish so much
that you will prepare it on special oucissions as well.
Let's get started.
Take 250 grams Parwal (pointed gourd)
and 200 grams Potatoes.
First peel them.
When buying parwal keep in mind that
the size should be small and
firm in touch.
Avoid buying flabby ones.
Parwal that are big in size contain seeds that
can mess up the taste of vegetable.
We are done peeling the parwal
we have spared the light peel of the parwal.
This will enhance the taste and
make them crunchy.
Now peel the potato.
When you bring vegetable from the market,
first wash them, then leave them for 15 mins.
After that wash them again while rubbing.
Then use them.
Likewise, we have washed and dried the veggies.
After peeling wash them again.
Now we will cut them
discard the heads from both ends.
Cut them from middle to make 2 parts.
Take a pan
add 2 tsp oil.
Add chopped parwal in hot oil.
Roast them in Medium-high flame.
We have to make them crunchy.
They are slightly cooked.
Take it out in a plate.
Again add 2 tsp oil in the pan.
now cut the potatoes
don't cut them beforehand else they will turn black.
Turn the flame to medium.
Put the chopped potatoes in the pan.
Flame low-medium
Cover them with a lid, so that they can soften.
After 2 mins
stir the potatoes.
Again cover the pan
and let it cook.
Stir the potatoes after every 2 mins.
Press the potatoes
if it get break or becomes soft,
then we can take them out
We don't want too soft potatoes.
We have cooked it in low flame.
It will be ready within 7-8 mins.
Pan already had a little amout of oil,
we will add 1 tsp of oil,
1/2 tsp of jeera (cumin seeds)
1/2 tsp of turmeric powder,
1 tsp of coriander powder,
Lower the flames.
Roast the spices slightly.
Take 2 medium size tomatoes,
1/2 inch ginger baton,
and 2 green chillies.
Make a paste of them.
If you want to add onion,
then chop an onion
and fry it first,
later add other spices.
You can also grind the onion with tomatoes
and fry it the same way.
Fry this untill oil starts to sepreate.
Add 1/2 tsp red chilli powder,
or add it as per your taste.
Oil is starting to separate from the Masala.
Add 1 tsp of besan (Chickpea flour)
and fry it with masala.
Besan will thicken the gravy.
You can use Roasted Chana Atta instead
or else use grind peanut
powder for the same.
Ingredients that are available at home
we will use them to make our gravy thick and tasty.
We have fried the masala for 1 min with besan
Now add water.
Take 1 cup water and
1/4 cup water.
As per your preference,
 you can make the gravy thick or thin.
Now add fried parwal and aloo
Add 3/4 tsp of salt
or as per your taste.
1/4 tsp of garam masala
mix it properly.
Leave the vegetable for 3-4 mins on low flame.
Most people ask me
 why do I add salt at last?
In case of gravy
when it starts to get ready
we determine the quantity, so
accordingly we add the salt
So I add salt later to
avoid too much too less of salt.
We have cooked the dish for 5 mins.
Our Parwal Aloo ki sabji is ready.
Parwal and Aloo were already cooked.
Now add 2 to 3 tsp of coriander.
It is ready to be served.
Aroma of the vegetable is very good.
Parwal aloo special vegetable is ready
Garnish it with coriander.
You can have it with rice, chappati or naan.
You will love this vegetable so much
that you will  add this vegetable to your menu.
and prepare it time to time.
It is easy to make.
So cook it, have it, and enjoy it
And do share your experience with me.
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