Parwal aloo dry subzi (Pointed gourd and potato dry subzi)

Parwal is a summer vegetable easily available in North and Eastern India. It is known as pointed gourd, a vine plant of squash family, similar to cucumber. In many parts of South India, it was not available earlier. Parwal resembles, dondakaya (kundru/gherkin/coccinia).

Parwal is easy to digest and so recommended for patients with weak digestion, jaundice etc. It is a good source of carbohydrates, vitamin A and vitamin C.  Parwal contains major nutrients and trace elements like magnesium, copper, potassium etc. All these nutrients play essential roles in human physiology.

Ingredients:

•      6 or 8 parwal
•      2 or 3 potatoes
•      2 Tbsp. oil
•      1 Tsp. chile powder
•      1/2 Tsp. garam masala
•      1/4 Tsp turmeric powder
•      1 Tsp. jeera
•      Salt to taste

Directions:

1.      Wash and cut parwal into long pieces or round ones.
2.      Wash and cut potatoes into the same size as parwal.
3.      Put the potato pieces in a microwave safe bowl, sprinkle a spoon of water, cover and cook  for 3 to 4 minutes.
4.      Potatoes must be only parboiled, not overcooked.
5.      Add oil to a heated pan.
6.      When oil is hot, add jeera seeds.
7.      When jeera seeds crackle, add parwal pieces.
8.      Cook for 5 to 6 minutes so that the pieces are parboiled.
9.      Add potatoes and salt and turmeric.
10.      Keep stirring and cook till the pieces are soft.
11.      Add chile powder and garam masala powders.
12.      Cook for a few minutes and keep stirring.
13.      Parwal aloo subzi can be eaten with roti or rice.