The Parwal Aloo Saga: A Tale of Friendship, Discovery, and Deliciousness!
Oh boy, let me tell you, as a South Indian, I thought I had seen it all when it came to veggies. But then, in my twenties, my North Indian bestie blew my mind by introducing me to the world of parwal! I mean, what even is this veggie? I had never even heard of it before, let alone tasted it. But when my friend casually mentioned how his mom makes parwal aloo, my taste buds were instantly intrigued.
Now here’s the kicker – my friend didn’t even give me detailed instructions on how to make it. Nope, all he did was mention it in a random conversation, and somehow, I managed to pull off a delicious parwal aloo dish in the kitchen. I guess you could say I have some serious culinary skills hidden beneath my South Indian exterior.š
And let me tell you, the parwal aloo dish turned out to be a total hit! When my friend tasted the dish, he was absolutely floored. He was so impressed that he practically begged me to make it for him every time he came over and I happily obliged – after all, what are friends for, right? And my mom, who’s a tough critic when it comes to food, loved it so much that she made me promise to add it to our regular meal rotation.
Who knew that a vegetable I had never even heard of before could be so tasty? It’s like my taste buds have been reborn or something. Now, I can’t get enough of parwal aloo, and I’m constantly experimenting with different variations of the recipe. I even made a spicy version with parwal and keema that had my friend’s eyes watering – in a good way, of course! š
So, if you’re looking to spice up your vegetable game, give parwal aloo a try! Trust me, your taste buds will thank you.
Alright, alright, I know I can get a little carried away with my stories, but let’s cut to the chase – it’s time to make some parwal aloo, people! No need to worry if you’ve never cooked with parwal before, because trust me, it’s super easy.
Ingredients:
- 2 tbsp Oil
- 1 tsp cumin seeds
- 7 garlic cloves, chopped
- 1 onion, chopped
- 3 large potatoes, peeled and diced
- 500 grams parwal (pointed gourd), diced
- 1/4 tsp turmeric
- 1 tsp salt
- 1/2 tsp chili powder
- 1/4 tsp garam masala
- 3 green chilis, chopped
- Coriander leaves for garnish
Instructions:
Step 1: Heat the oil in a kadai or a deep pan over medium heat. Once the oil is hot, add the cumin seeds and let them splutter for a few seconds.
Step 2: Add the chopped garlic and fry it for a few seconds until it becomes fragrant.
Step 3: Add the chopped onions and fry until they become golden brown.
Step 4: Now, add the diced potatoes and parwal to the kadai and mix well.
Step 5: Add turmeric and salt and mix well. Close the lid and cook until the potatoes and parwal are well cooked. This should take around 10-15 minutes. Make sure to stir occasionally to avoid burning.
Step 6: Add the chili powder and garam masala to the kadai and mix well. Cover and cook for a few more minutes.
Step 7: Finally, add the chopped green chilies and mix well. Cook for another minute.
Step 8: Garnish with fresh coriander leaves and serve hot with rotis or chapatis.
