Aloo Parwal ki Subzi

Ingredients

• 3 medium Potatoes / Aloo
• 8 medium Pointed Gourd / Parwal
• 2.5 tbsp Yogurt / Dahi
• 1/2 tsp Turmeric Powder / Haldi Powder
• 1 tsp Red Chilli powder / Laal mirch powder
• 1/4 tsp Garam Masala Powder
• 1 tsp Coriander Powder / Dhaniya Powder
• 1 tbsp Fresh Coriander / Cilantro / Hara Dhaniya
• 1/3 tsp Sugar / Chini
• Salt / Namak (to taste)
• 2 cup Water / Paani
• 3 Tomatoes / Tamatar (Chopped)
• 2 Green Chillies / Hari Mirch (Chopped)
• 1/2 inch Ginger / Adrak
• 2.5 tbsp Mustard Oil / Sarso ka tel (*)
• 3 Dried Red Chilli, Whole
• 4 Green Cardamom / Hari Elaichi
• 1/3 inch Cinnamon /daalchini
• 1 tsp Cumin Seeds / Sabut Jeera
• 2 Cloves / Lavang

Instructions

1. 1

   Wash and peel potatoes and chop into medium size pieces.

2. 2

   Wash and trim both the ends of parwal,slit from the center and chop into thick pieces.

3. 3

   Grind together tomato,green chilies and ginger and make a smooth paste.

4. 4

   Heat oil in a pan and deep fry parwal till they shrink in size but remain green in colour.

5. 5

   Deep fry potatoes till they get half cooked and get a nice golden colour.

6. 6

   Take 2.5 tbsp oil in a pan and add the tempering ingredients-cumin,green cardamom,cloves and cinnamon.

7. 7

   When cumin become golden then add the tomato paste and saute for a minute.

8. 8

   Now add all the dry spices and yogurt and stir fry till oil start separating.

9. 9

   Add fried aloo and parwal and mix well.

10. 10

    Now add around 1 cup of water(can add more if you want a thin gravy)

11. 11

    Cover the pan with a lid and simmer till potato and parwal become soft and gravy thickens.

12. 12

    Add a pinch of garam masala,sugar and fresh coriander and cook for a minute.

13. 13

    Serve hot with luchi, paratha or daal- rice.