Aloo Parwal (Potol) Sabzi Recipe (A Classic Bengali Dish)
Aloo Parwal Ki Sabzi is a typical dish from Calcutta. Parval also known as Potol in Bengal and Orissa is very popular among the Bengali Cuisine and super nutritious vegetable as well that is rich in minerals and vitamins. The vegetable looks like tiny cucumbers, with tapering ends and it has faint, lighter green lines along its length. The skin is much harder than cucumber and is fat and stout like the thumb. Serve the Aloo Parwal Ki Sabzi along with Dal Chenchki and a bowl of hot rice or Phulka’s.
15 parval’s, sliced into wedges
3 large potatoes, sliced in wedges
1/4 cup roasted peanuts, coarsely pounded
1 teaspoon turmeric powder
1 teaspoon red chilli powder
1 teaspoon coriander powder
a small bunch of coriander leaves for garnishing
1 teaspoon mustard seeds
salt to taste
oil for cooking
Directions for Aloo Parwal (Potol) Sabzi Recipe
To begin making the Aloo Parwal Sabzi Recipe, we will cook the vegetables in two stages.
To begin with; a tablespoon of oil in a heavy bottomed pan; add in the mustard seeds and allow it to crackle. Once the mustard seeds crackle, we will add in the cut parwal into the pan. Sprinkle some salt, stir to combine the salt in and cover the pan. Allow the parwal to cook on low to medium heat until the parwal is half cooked.
Once the parwal is half cooked, we will add in the potatoes, sprinkle a little more salt, stir and cover the pan. Cook both the parwal and the aloo until both the vegetables are tender.
Note: We added the parwal first, as it takes a little longer time to cook than the potatoes.
Once the vegetables are softened, add in the turmeric powder, red chilli powder and coriander powder. Give the vegetable a good stir and check the salt and spice levels and adjust according to taste. Stir-fry for another minute and turn off the heat. Transfer the aloo parwal sabzi into a serving bowl.
Transfer the aloo parwal sabzi into a serving bowl.
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