Saturday, May 21, 2011

Spicy Aloo Parwal / Potatoes & Pointed Gourd in Gravy

Arrgh! Yet another gourd!?!

This is exactly how I exclaimed when I saw this dish cooked by my mother in law. But what a tasty dish this is!!!

Aloo Parwal is a famous dish & often made at home. Now, because I demand.

This dish can be made in 15 mts & is a part of the main course meal. 

It is one of those recipes which makes me drool & eat the potatoes which I try & avoid otherwise.

To be able to make this mouthwatering dish you need:

  • Pointed Gourd (Parwal) - 8 nos.
  • Potatoes - 4 nos.
  • Cumin seeds (Jeera) - 2 tsp
  • Whole red chillies - 3 nos
  • Bay leaves - 2
  • Oil - 3 tbsp
  • Garam masala powder - 1 tsp
  • Red chilli powder - 1 tsp
  • Coriander powder (Dhaniya) - 2 tsp
  • Turmeric powder - 2 tsp
  • Asafoetida powder - A pinch
  • Salt - As per taste
  • Sugar - 2 tsp

Wash & par boil the potatoes. You could pressure cook them till a whistle or two & take it off flame. Once they cool down peel off the skin & keep aside.

Scrape the pointed gourd to remove any dirt & wash them. Now cut them lengthwise & then into halves. So the pointed gourd are big chunks now.

Take a bowl & add all the masalas, salt & 1 cup of water. Prepare a watery paste.

Ready a pressure cooker on medium flame, pour oil & increase the flame to high. When the oil gets smoking hot put jeera, whole red chillies, bay leaves & sugar. Now, add the cut pointed gourd to the oil & let it cook on high flame till it starts changing colour. Lower the flame to medium now & add the potatoes.

Add the watery masala paste to the veggies & saute till oil separates. Increase the flame again now.

After a few minutes add another cup of water cover the cooker with its lid & let it cook till 2 whistles.

Once it cools down, transfer it to a serving bowl & garnish with fresh coriander leaves.

I break the potatoes with my hand which gives uneven chunks & makes the dish more enjoyable. All you need to do is hold a potato in your hand & apply pressure as if making a fist. This will break the potatoes.
It is fun. You could ask your child to help you with this. It is great fun for them.


  • It is best eaten with rice & dal.
  • You could increase or decrease the gravy according to your liking.
  • If the gravy is more than required then take a potato out of the gravy, mash it well then mix it into the gravy to thicken it.


  1. Tempting and delicious recipe.. looks absolutely inviting !!
    Indian Cuisine

  2. Delicious spicy gravy!!!
    Prathima Rao
    Prats Corner

  3. Dear Rev
    How are you?
    Its a great recipe and looks like a Bong one!! Anyway how does the region matter as long is taste is concern!
    I am going to try it , exactly your way.
    Have a nice week end

  4. Delicious and nice recipe for rice...

  5. Wonderful combo, simply inviting..

  6. Absolutely love love this combo dear ~ looks so very delicious!
    US Masala


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