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A simple and delicious North Indian stir-fry of pointed gourd (parwal) and potatoes, seasoned with everyday spices. This classic homestyle dish is quick to make and pairs wonderfully with roti, paratha, or as a side with dal and rice.
For 4 servings
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.
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.
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.
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.
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.
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.
Add finishing touches: Once cooked, remove the lid. Add the garam masala and amchur powder. Gently mix and cook uncovered for another 1-2 minutes to allow any excess moisture to evaporate and the flavors to meld.
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A simple and delicious North Indian stir-fry of pointed gourd (parwal) and potatoes, seasoned with everyday spices. This classic homestyle dish is quick to make and pairs wonderfully with roti, paratha, or as a side with dal and rice.
This indian recipe takes 40 minutes to prepare and yields 4 servings. At 195.4 calories per serving with 3.8g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Garnish and serve: Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot with roti, paratha, or as a side dish with dal and rice.
You can add other vegetables like carrots or peas along with the potatoes for added nutrition and color.
For a Bengali touch, use panch phoron (Bengali five-spice mix) instead of cumin seeds for tempering and add a pinch of sugar to balance the flavors.
For a Sattvic or Jain version, skip the onions. You can add a pinch of asafoetida (hing) to the hot oil along with the cumin seeds.
Increase the amount of green chilies and red chili powder, or add a teaspoon of ginger-garlic paste along with the onions for extra heat and flavor.
Pointed gourd is an excellent source of dietary fiber, which helps regulate bowel movements, prevents constipation, and promotes a healthy digestive system.
This dish contains antioxidants from vegetables and spices like turmeric, which help combat free radicals in the body and may reduce the risk of chronic diseases.
Parwal is a good source of Vitamin A and Vitamin C, which are crucial for maintaining healthy vision, skin, and a robust immune system.
A single serving of Aloo Parwal Bhujia (approximately 150g) contains around 160-180 calories. The exact count can vary based on the amount of oil used and the size of the vegetables.
Yes, it is a healthy and nutritious dish. Pointed gourd is low in calories and rich in fiber, vitamins, and minerals. Potatoes provide essential carbohydrates for energy. To make it even healthier, you can reduce the amount of oil used in cooking.
Mushiness is usually caused by excess moisture or overcooking. To prevent this, ensure you don't add any water, cook on a low flame with a lid, and sauté the potatoes well at the beginning to create a slight crust.
Absolutely. For a no-onion version, simply skip the onions. You can add a pinch of asafoetida (hing) with the cumin seeds during tempering to add a savory depth of flavor.
Store any leftover Aloo Parwal Bhujia in an airtight container in the refrigerator for up to 2-3 days. Reheat in a pan or microwave before serving.