Aloo Parval - Pointed Gourd with Potatoes

A tasty vegetable dish that you don’t get every day but only in this season. Enjoy it in this basic preparation!

How to make Aloo Parval

Wash the parval thoroughly, as you will cook and eat them with their skin. Cut off the ends on both sides and cut them lengthwise in four pieces. Wash the potatoes as well and cut them into cubes.

Heat up the oil in a non-stick pan and add the cumin as well as the mustard seeds. Fry them until they have slightly changed their colour and then add the potato cubes into the pan. Sprinkle some salt on top of them and stir well. Place a lid onto the pan and let the potatoes cook on medium heat. Stir from time to time.

After five minutes, you can add the parval pieces and mix them with the potatoes. Place the lid back onto the pan and let both vegetables get cooked a bit more, stirring from time to time.

After another ten minutes, add garam masala, turmeric and coriander powder, mix the spices well into your dish and place the lid on it again, letting them cook another five minutes in the same way.

Once the potatoes are soft, take off the lid and let them roast on medium heat without a lid. Add mango powder on top of it. If you like your dish sour, you can use it in a bigger amount. It will take about five minutes more until the potatoes turn golden. This is the point when your dish is finally ready.

Enjoy!