Aloo Parval Fry
- Parwal ( Pointed Gourd ) - 6 (peeled and sliced lengthwise)
- Potatoes - 1 big (sliced lengthwise , almost like french fries but thinner)
- Onions - 1 medium (sliced lengthwise)
- Tomatoes - 1 medium (sliced lengthwise)
- Cumin ( Jeera ) Seeds - 1/2 tsp
- Salt - As per taste
- Turmeric Powder ( Haldi ) - 1/2 tsp
- Red Chilli Powder ( Lal Mirch ) - 1 tsp
- Fennel Powder ( Saunf ) - 1/2 tsp
- Oil / Ghee - 1 tbsp
- Coriander ( Dhaniya ) Powder - 1 tsp
1. Heat oil in a kadhai/ non-stick pan and add the cumin seeds. Let them splutter.
2. Once the cumin seeds starts crackling, add onion slices and sauté them for a 2-3 mins till they become translucent.
3. Now add the sliced tomatoes and mix it well. Let the tomatoes get cooked for a 2-3 mins.
4. Now add the dry spices except salt and sauté for another minute.
5. Add the sliced parval and potato. Mix well and let the potatoes get cooked for 3 to 4 minutes.
6. Add salt to taste and mix well with the sabji.
7. Cover the lid and let the sabzi cook for 5-10 minutes till potatoes and parval get softened. If not using a non-stick pan, you can add 1 tbsp water to prevent the sabzi from sticking to the bottom.
8. Remove from flame and serve hot with rotis or parathas.
You can cut the parval and potatoes in any shape but I prefer cutting them in long slices since it gives a very nice look to the sabzi.