Aloo Parwal Masala

                                                                             

Some months back, just before we were to leave for India, we got a call from my mother in law. She wanted to know if there was anything special we wanted to eat while in India. Without thinking twice I  said...." Parwal"!!

I never thought that I would one day miss parwal!!  But, living away from India since a few years, I have started to crave this humble, everyday vegetable. Here in Dar Es Salaam we get a wide variety of fresh vegetables but, sadly parwal is not available here.

The recipe I am sharing here is of parwal cooked with potatoes in a spicy curry.  It  is one of the preparations of parwal I enjoyed during my stay in India.

Ingredients:

8-10 parwal ( pointed gourd)
2 potatoes
2 onions
1 tomato
3 tbsp oil + to deep fry
1 tbsp ginger garlic paste
1/2 tsp red chilly powder
1/2 tsp turmeric powder
1 tsp coriander powder
1/2 tsp garam masala powder ( whole spice powder)
Salt to taste
Whole spices: 1 tsp cumin seeds, 2 cloves, 1 small black cardamom, 1/2 inch cinnamon, 1 bay leaf
Coriander leaves to garnish

Method:    Finely chop one onion and blend the other onion with tomato, ginger and garlic. Finely chop coriander leaves. Lightly scrape parwal, wash, make a slit across one side and then cut in half. Peel potatoes, wash and cut in half or big cubes.  Heat oil in a pan and deep fry parwal and potatoes. Do not over brown. Fry lightly. Keep aside.

                                                                 

Remove excess oil leaving the required amount needed for cooking.  Add the whole spices- cumin seeds, cinnamon, cloves, cardamom and bay leaf. As soon as it begins to crackle add the finely chopped onions. Saute until the onion turns light golden. Add the onion, tomato, ginger and garlic blended mixture. Also add the spice powders- red chilly powder, turmeric powder, coriander powder and salt.  Keep stirring until oil separates from the mixture.  Add the fried potatoes, parwal and garam masala powder. Saute for a minute or two to allow the spices to coat the vegetables. Add a cup of warm water and transfer to a pressure cooker. Switch off  the flame after the first whistle. Serve hot garnished with coriander leaves.