Aloo Parwal Sabzi | Aloo Parval Sabzi | Parwal Sabzi

I have always wanted to try Parwal. Made this Aloo Parwal Sabzi long time ago. Tastes really yum and the procedure is pretty simple and straightforward. As far as I know, Parwal is very famous in Bengali cuisine. Am always in the lookout for some different sabzi varieties to go with phulkas. This Aloo Parwal Sabzi paired really well with rotis. You can wrap it and pack as a lunch box item. You can serve with dal if you like it as an elaborate meal.

Now to the recipe..

[Preparation Time- 10 mins : Cooking Time – 15 mins]

Aloo Parwal Sabzi Ingredients :

• Potato/Aloo = 1/4 kg
• Parwal – 1/4 kg
• Oil – 2 tbsp
• Mustard – 1/4 tsp
• Cumin seeds – 1/2 tsp
• Salt – as needed
• Chilli Powder – 1 tsp
• Coriander Powder – 1.5 tbsp
• Turmeric Powder – 1/4 tsp
• Curry Leaves – few
• Coriander Leaves – few

Method:

• Wash and wipe the potato and parwal. Trim the edges of the parwal. Slice it and remove the centre part along with the seeds. Slice it lengthwise. Similarily peel and slice potatoes. Heat oil in a pan and temper with mustard and cumin seeds.

• Add the sliced potatoes. Cook covered until the potatoes are half done. Now add the sliced parwal.

• Add required salt and turmeric powder. Cook covered until both potato and parwal are cooked soft yet firm. Now add chilli powder and coriander powder to it.

• Mix well so that all the masalas are coated well. Roast in medium for a few minutes. Finally add coriander and curry leaves. Mix and switch off.

Thats it! Simple, quick and yummy Aloo Parwal Sabi ready.

Serve hot with phulkas or rice.

Tips:

1. The reason for adding potatoes first is because they take quite a longer time that parwal to get cooked.
2. You can add garam masala for an extra flavour.
3. You can skip the potatoes totally and make the sabzi just with parwal.

– By Sundari Nathan