Alu Parwal Recipe(The Bengali Way) || Pointed gourds and Potato in a gravy

             Parwals or pointed gourds are a very common summer vegetable in North India.It is had in different preparations  including fish curries where it is added to the curry .In some states of eastern India ,leave alone the fruit ,even the leaves of this plant are equally relished.

Here I am sharing the step by step recipe of alu parwal,or the parwal prepares with potatoes.this is a very common item during the summer months in many of the states of Northern India.



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Dahi parval

Alu Methi 

In this recipe the potatoes are added before adding the parvals and shallow fried for sometime .This gives a very different taste to the potatoes ,which cannot be attained if the potatoes and the parvals are added together.At the end of the cooking process you might have noticed that little wheat flour is added by mixing it in water.The wheat flour acts  as a thickening agent in this recipe as this recipe is only based on few spices .In this recipe the flavour of the garam masala and the ghee is subtle yet adding them is absolutely compulsory for the right taste

Ingredients

Parwals-6 to 7(peeled and chopped to 1 inch pieces)

potatoes-2 medium(Peeled and cut in one inch cubes)

Spices

cumin powder-2 teaspoon 

coriander powder 4 teaspoon

turmeric powder-1 teaspoon

chili powder-1 teaspoon (as per taste)

Ginger paste-1 teaspoon 

The Bengali Garam Masala powder-1 teaspoon

ghee 1 teaspoon

sugar -1 teaspoon

Salt as  per taste 

bay leaves-2 

cumin seeds -1 teaspoon

mustard oil -1 tablespoon  preferably

wheat flour -1 teaspoon

Procedure

1-Heat oil in the pan

2- Add in the cumin,bay leaves and the potatoes

3- Add ion the salt and little turmeric

4- Shallow fry in medium heat for sometime-3 mins approx.

5- Add in the parwals and all the dry spices

6- Mix well and after about 2 min ,add the ginger paste

7- Cover and cook for another 5 minutes

8- Open the lid ,the raw smell of the spices should be gone,then add water just enough to cover the veggies

9-Cover and cook for another 5 to 7 minutes till the potatoes and the parwal is cooked

10-Make a solution of the wheat flour with one tablespoon water
11- Open the lid ,check if the veggies are cooked,then add the wheat flour solution
12-Let it simmer as you add the garam masala,and sugar
13- Lastly add the ghee
14- Stir well and switch off the flame

Heat oil in the pan

Add in the cumin,bay leaves and the potatoes

Add ion the salt and little turmeric

Shallow fry in medium heat for sometime-3 mins approx

Add in the parwals and all the dry spices

Mix well and after about 2 min ,add the ginger paste

Cover and cook for another 5 minutes

Open the lid ,the raw smell of the spices should be gone,then add water just enough to cover the veggies

Cover and cook for another 5 to 7 minutes till the potatoes and the parwal is cooked

Make a solution of the wheat flour with one tablespoon water

Open the lid ,check if the veggies are cooked,then add the wheat flour solution

Let it simmer as you add the garam masala,and sugar

Lastly add the ghee

Stir well and switch off the flame

This can be enjoyed with chapati ,roti ,paratha  or steamed rice.

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