Achari Aloo Parwal Sabzi Recipe (Pointed Gourd And Potato Stir Fry In Pickle Spices)
Achari Aloo Parwal Sabzi Recipe is semi dry preparation of pointed gourd (parwal) and aloo in pickle spices. The pungency of mustard oil along with tomatoes and pickle spices gives this sabzi a unique flavour and makes it an excellent side dish for an Indian meal. You can make this sabzi in a pressure cooker when pinched for time, and if you find the fragrance of mustard oil too strong, you can make the same sabzi in regular cooking oil. Serve this with Phulkas, Matar Ki Puri and Dal Banjara for a wholesome weeknight dinner.
If you like this recipe, you can also try other Dry Vegetable recipes such as
10 M
40 M
50 M
4 Servings
Ingredients
- 400 grams Pointed gourd (Parval) , sliced lengthwise
- 3 Potatoes (Aloo) , sliced lengthwise
- 1 Onion , finely chopped
- 1 Tomato , finely sliced
- 2 tablespoons Mustard oil
- 1/2 teaspoon Kalonji (Onion Nigella Seeds)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Amchur (Dry Mango Powder)
- Salt , to taste Dry roast and grind to coarse powder
- 1 teaspoon Coriander (Dhania) Seeds
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/2 teaspoon Fennel seeds (Saunf)
- 1/2 teaspoon Kalonji (Onion Nigella Seeds)
- 1/4 teaspoon Methi Seeds (Fenugreek Seeds)
- 3 Dry Red Chillies , broken into 2
How to make Achari Aloo Parwal Sabzi Recipe (Pointed Gourd And Potato Stir Fry In Pickle Spices)
To begin making the Achari Aloo Parwal Sabzi Recipe place a pan on a medium heat and dry roast all the ingredients under “Dry roast and grind to coarse powder” and pulse them together in a grinder to make a spice mix. Set aside to use later.
Place a pressure cooker on the heat and add mustard oil to it. Warm it till it gets smoky, then reduce the heat to low, add nigella seeds and allow them to crackle.
Add onions and saute until just light golden brown. Do not burn them.
Then, add potatoes, parwal, and sliced tomatoes and saute on a high heat for 4-5 minutes.
Add haldi, ground spice mix, amchoor and mix well to coat the vegetables.
Sprinkle sufficient water to cook the veggies but not make too much of a gravy, place the lid on the cooker and cook for 2 whistles.
Turn the heat off and allow the cooker to cool down until the pressure releases naturally.
Open the cooker, add salt, mix and simmer for another minutes so the excess water evaporates.
Serve it in a dish and garnish with fresh coriander leaves. Serve hot with Phulkas, Matar Ki Puri and Dal Banjara for a wholesome weeknight dinner.
