“Aaloo (potato) Parwal ka bhujia (potato- pointed gourd fry)” is a simple yet delicious dry stir-fried dish made with potatoes (aloo) and pointed gourd (parwal).
This traditional North Indian recipe is known for its light, crisp texture and minimal use of spices, allowing the natural flavours of the vegetables, often served as a side dish with Chapati, Puri, or Dal-Rice.
Aloo Parwal Bhujia is a quick and easy everyday meal option. The combination of soft potatoes and slightly crispy parwal creates a delightful contrast, making it a favourite comfort food in many households, especially during the summer when parwal is in season.
Ingredient:
- Parwal (pointed gourd): 100 gm
- Potato: 100 gm
- Onion: 1 onion (small)
- Mustard oil(cooking oil): 3 tablespoon
- Chilli powder: half teaspoon
- Turmeric powder: half teaspoon
- Coriander powder: one teaspoon
- Salt: 1 teaspoon (as per taste)
- Chopped Coriander leaves: 2 tablespoon
- Cumin: half teaspoon
Preparation:
- Peel off and Chop the potatoes length wise.
- Wash, scrape and Trim the both ends of parwal (pointed gourd), and cut into 8 pieces length wise.
- Chop onion into thin slices.
Method:
- Heat 2 tablespoon of oil in a heavy bottom pan.
- Add cumin; sputter for few seconds; add a pinch of turmeric powder.
- Add chopped potatoes and sliced Parwal; stir fry on medium flame for couple of minutes.
- lower the flame, cook until half done, (About 5-7 minutes) with cover on.
- Add onion; stir fry on medium flame for couple of minutes.
- Add chilli powder, coriander powder, turmeric powder and salt.
- Stir fry till vegetables are done.
- Aaloo Parwal ka bhujia is ready; garnish with chopped coriander leaf
Note: heavy bottom pan and low heat works better.
Aaloo (potato) Parwal ka bhujia (potato- pointed gourd fry) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.