- Created on 25 February 2008
- Written by Archana Doshi
Aloo Parval Ki Sabzi is a typical dish from Calcutta made with a gujarati touch. Parval is very popular among the Bengali Cuisine and a healthy vegetable, especially in the form of soup for stomach related ailments. The crispy nature of this vegetable even after it has been cooked along with potatoes, gives the special taste and crunch. Parwal is a popular vegetable in India, especially in Eastern and Northern India.
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 it with phulka’s and kadhi and you will never turn your head back when you see the parval vegetable again.
Makes: 4 - 5 servings
12 – 15 parval’s, sliced in chunks
2 large potatoes, boiled and sliced into wedges
¼ cup roasted peanuts, coarsely pounded
1 teaspoon turmeric powder
1 teaspoon red chilli powder
1 teaspoon coriander powder
1 tablespoon garam masala powder
¼ cup chopped coriander leaves for garnishing
Oil for cooking
Salt to taste
Heat 2 tablespoons of oil in a heavy bottomed pan; add the in the parval and salt. Sprinkle some water and cook the parval until lightly soft. Once just about cooked, add in the potatoes and all the remaining spices, except gram flour, peanuts and chopped coriander. Stir all the ingredients well until combined.
Cover the pan and simmer the aloo parval for about 5 minutes, stirring occasionally. Finally add in the peanuts and coriander leaves. Turn off the heat, transfer to a serving dish and serve hot with phulka’s.