Roti with Aloo Parwal Bhujia

Ingredients

• 250 g Pointed Gourd (Lightly scraped and chopped into 1/4-inch rounds)
• 2 medium Potato (Peeled and cut into 1/2-inch cubes (approx. 300g))
• 3 tbsp Mustard Oil (For an authentic pungent flavor)
• 1 medium Onion (Finely chopped)
• 2 pcs Green Chili (Slit lengthwise)
• 1 tsp Cumin Seeds
• 0.5 tsp Turmeric Powder
• 0.5 tsp Red Chili Powder (Adjust to your spice preference)
• 1 tsp Coriander Powder
• 0.5 tsp Amchur Powder (Optional, for a tangy finish)
• 0.5 tsp Garam Masala
• 1 tsp Salt (Or to taste)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the vegetables: Lightly scrape the skin of the pointed gourd (parwal) with a knife, trim the ends, and slice into 1/4-inch thick rounds. Peel the potatoes and cut them into 1/2-inch cubes. Finely chop the onion and slit the green chilies.

2. 2

   Temper the spices: Heat mustard oil in a heavy-bottomed pan or kadai over medium heat until it's slightly smoking. Reduce the heat and add the cumin seeds. Let them splutter for about 30 seconds until fragrant.

3. 3

   Sauté aromatics: Add the finely chopped onion and slit green chilies to the pan. Sauté for 3-4 minutes until the onions turn soft and translucent.

4. 4

   Cook the potatoes: Add the potato cubes to the pan. Stir well and cook for 5-7 minutes, stirring occasionally, until they are lightly golden and about 50% cooked.

5. 5

   Add parwal and spices: Now, add the sliced parwal, turmeric powder, red chili powder, coriander powder, and salt. Mix everything thoroughly to ensure the vegetables are evenly coated with the spices.

6. 6

   Slow cook the bhujia: Reduce the heat to low, cover the pan with a lid, and let the vegetables cook for 10-12 minutes. Stir every 3-4 minutes to prevent sticking. The vegetables will cook in their own steam. Cook until both potatoes and parwal are tender when pierced with a fork.

7. 7