Aloo parwal ki bhujia aka aloo parwal dry sabji is a spicy and delectable parwal recipe that is very popular in the subcontinents of India, especially in UP, Rajasthan, and Bihar. In this preparation, pointed gourd and potato chunks are fried lengthwise and then cooked with onion, garlic, and some spices. It is a versatile dry curry that can be accompanied by flatbreads like roti, chapati, and paratha or you can also pair it up with dal-rice.
Table of Contents
About the recipe
Health Benefits of Pointed Gourd
Tips and Suggestions
How to make Aloo Parwal ki bhujia (step wise photos)
Recipe Card
What is Aloo Parwal ki bhujia?
Aloo parwal ki bhujia is a Hindi name and the name itself expresses the complete recipe. Here, the word ALOO refers to potato, PARWAL refers to pointed gourds and BHUJIA refers to dry curry. In short, it is a dry potato-pointed gourd curry.
What is Parwal?
It is a tropical vegetable that originated in the subcontinents of India. It is known as pointed gourd because both the ends of the vegetable look pointed. This vegetable is easily available during summer. In different parts of India, it is known by different names like parval, palwal, potol, green potato, etc.
Parwal is a very regular vegetable in India and as a bong, I grew up eating this vegetable in many forms. But when I went to Bangalore for job, I used to live in a PG and my roommate was from Uttar Pradesh. One day, she prepared this amazing dry curry and fulkas and offered me to taste. I just loved the preparation and learnt the recipe from her. Since, I prepared this recipe multiple times, now it has become one of our family favourites and is regularly prepared at home during summer.
Aloo parwal ki bhujia is a very simple and easy recipe. It is prepared with very basic and regularly used ingredients in Indian cuisine. All the ingredients are easily available in any Indian store or Asian section of any supermarket. This spicy delight is prepared very quickly without investing much time and effort.
Ingredients for Aloo Parwal bhujia
Parwal aka pointed gourd: The primary ingredient of the recipe which adds a bite and texture to the dish.
Potato: Another most important ingredient of the recipe which adds texture and taste to the dish.
Onion & Garlic: These are the most common ingredients used to give texture and to flavour up the curry.
Green chillies: Green chillies add a heaty taste and a refreshing aroma to the dish.
Whole spices & Hing: I have used cumin seeds and hing aka asafoetida to temper the dish.
Ground spices: I have used turmeric powder, red chilli powder, coriander powder, amchur powder for the recipe. All the spices are equally important to flavour up the curry.
Salt: The most important ingredient that adds saltiness.
Oil: I have used mustard oil to cook the dish. You can use any edible oil for the recipe like vegetable oil, soya oil, sunflower oil, olive oil, etc.
Aloo parwal ki bhujia with step by step photos and instructions have been provided in the ‘Instruction’ section of the recipe. I have included all the tips and tricks below. If you follow each step of my recipe precisely then you will get the aloo parwal ki sukhi sabji with perfect flavour and consistency which will even taste better than the ones in restaurants. But before directly jumping into the recipe, let me share a few interesting facts about the recipe and the main ingredient of the recipe – parwal aka pointed gourd
Health Benefits of Pointed Gourd
- Pointed gourd acts as a blood purifier. It helps to purify our blood.
- It increases the immunity power of our bodies.
- It is easy to digest and good for our digestive system.
- It is low in calories and contains pretty good fibre which is great for weight loss.
Tips to prepare perfect Aloo Parwal ki bhujia
- Always scrub the skin of the pointed gourd with a knife and cut the edges before slicing them lengthwise.
- The cooking time of parwal is more than potato. So, first add the parwal slices into the pan and cook it for some time before adding potatoes.
- Always use mustard oil to cook the aloo parwal ki sukhi sabji. It gives a better flavour to the dish.
- Don’t skip the cumin seeds and hing from the recipe. It induces a nice aroma into the oil.
- You can adjust the number of chillies according to your taste.
How to make Aloo Parwal ki bhujia?
To prepare aloo parwal ki bhujia, we need to cut and clean the pointed gourds and potatoes. First, scrap the top layer of the peel of the pointed gourd with a knife. Cut both the edge of the pointed gourd and cut the pointed gourds lengthwise. Peel the potatoes and cut them lengthwise in same pattern like pointed gourds. Wash them and keep them aside.
Chop the onions and garlic finely and keep them aside.
Then put a pan on flame and allow it to become completely dry. Then add mustard oil to the pan and wait until the oil is hot.
In the same pan, add cumin seeds and let them crackle. Add hing aka asafoetida into the pan and give a quick stir.
Now, add the chopped garlic and cook it on low flame for another 1-2 minutes until it turns golden in colour. Then add chopped onions and cook them over medium flame for around 7-8 minutes.
Now, add the pointed gourds into the pan and mix it well. Cover the pan and cook it over medium flame for 7-8 minutes.
After this, add the potatoes into the pan and mix it well.
Then add salt, turmeric powder, red chilli powder into the pan and mix it nicely.
Add green chillies into the pan according to your taste. Cover the pan and cook it in lower flame for another 10 minutes until the parwal and potatoes get cooked. Stir in between when required.
Then add coriander powder, amchur powder into the pan and cook it in low flame for another couple of minutes.
Check the salt of the curry and add if required. Cook it for 10-15 more seconds and then switch off the flame.
Many parwal recipe have already been shared in my previous posts. You can check a few of them like
Aloo parwal ki sabji
Potol posto
Doi potol
Parwal paneer
Shorshe potol
..And Many more…
Ingredients:
1 cup = 250 ml
- 250 grams pointed Gourds aka Parwal
- 2 large Potatoes
- 1 large Onion, finely chopped
- 1 tablespoon Garlic, finely chopped
- 2-3 green Chillies
- ½ teaspoon Cumin seeds
- ¼ teaspoon Hing aka Asafoetida
- ½ teaspoon Turmeric powder
- 1 teaspoon red Chilli powder
- ½ teaspoon Coriander powder
- 1 teaspoon Amchur powder aka dry Mango powder
- Salt to taste
- 3 tablespoons Mustard oil
Instructions:
- First, scrap the top layer of the peel of the pointed gourds with a knife. Cut both the edge of the pointed gourds.
- Cut the pointed gourds lengthwise. Wash them and keep them aside.
- Peel the potatoes and cut them lengthwise in same pattern like pointed gourds. Wash them and keep them aside.
- Chop the onions and garlic finely and keep them aside.
- Put a pan on flame and allow it to become completely dry. Then add 3 tablespoons mustard oil to the pan and wait until the oil is hot.
- Once the oil is hot, add ½ teaspoon cumin seeds and let them crackle. Add ¼ teaspoon hing aka asafoetida into the pan and give a quick stir.
- Add 1 tablespoon chopped garlic and cook it on low flame for another 1-2 minutes until it turns golden in colour.
- Add chopped onions and cook them over medium flame for around 7-8 minutes.
- Add the pointed gourds into the pan and mix it well. Cover the pan and cook it over medium flame for 7-8 minutes.
- Add the potatoes into the pan and mix it well.
- Add salt, ½ teaspoon turmeric powder, 1 teaspoon red chilli powder into the pan and mix it nicely.
- Add 2-3 green chillies into the pan and mix it. You can adjust the amount of chilli according to your taste.
- Cover the pan and cook it in lower flame for another 10 minutes until the parwal and potatoes get cooked. Stir in between when required.
- Add ½ teaspoon coriander powder, 1 teaspoon amchur powder into the pan and cook it in low flame for another couple of minutes.
- Check the salt of the curry and add if required. Cook it for 10-15 more seconds and then switch off the flame.
Serving Instruction
Transfer the aloo parwal ki bhujia into a serving bowl. Serve hot or warm to enjoy its best taste. Pair up the succulent dish with flatbread like roti or paratha and enjoy the north Indian delicacy.
Ingredients
1 cup = 250 ml
- 250 grams pointed Gourds aka Parwal
- 2 large Potatoes
- 1 large Onion, finely chopped
- 1 tablespoon Garlic, finely chopped
- 2-3 green Chillies
- ½ teaspoon Cumin seeds
- ¼ teaspoon Hing aka Asafoetida
- ½ teaspoon Turmeric powder
- 1 teaspoon red Chilli powder
- ½ teaspoon Coriander powder
- 1 teaspoon Amchur powder aka dry Mango powder
- Salt to taste
- 3 tablespoons Mustard oil
Instructions
- First, scrap the top layer of the peel of the pointed gourds with a knife. Cut both the edge of the pointed gourds.
- Cut the pointed gourds lengthwise. Wash them and keep them aside.
- Peel the potatoes and cut them lengthwise in same pattern like pointed gourds. Wash them and keep them aside.
- Chop the onions and garlic finely and keep them aside.
- Put a pan on flame and allow it to become completely dry. Then add 3 tablespoons mustard oil to the pan and wait until the oil is hot.
- Once the oil is hot, add ½ teaspoon cumin seeds and let them crackle. Add ¼ teaspoon hing aka asafoetida into the pan and give a quick stir.
- Add 1 tablespoon chopped garlic and cook it on low flame for another 1-2 minutes until it turns golden in colour.
- Add chopped onions and cook them over medium flame for around 7-8 minutes.
- Add the pointed gourds into the pan and mix it well. Cover the pan and cook it over medium flame for 7-8 minutes.
- Add the potatoes into the pan and mix it well.
- Add salt, ½ teaspoon turmeric powder, 1 teaspoon red chilli powder into the pan and mix it nicely.
- Add 2-3 green chillies into the pan and mix it. You can adjust the amount of chilli according to your taste.
- Cover the pan and cook it in lower flame for another 10 minutes until the parwal and potatoes get cooked. Stir in between when required.
- Add ½ teaspoon coriander powder, 1 teaspoon amchur powder into the pan and cook it in low flame for another couple of minutes.
- Check the salt of the curry and add if required. Cook it for 10-15 more seconds and then switch off the flame.
